Puffball Meatloaf

This recipe is posted by request. Original recipe by Steve Brill.

• Ready In: 1 hr 25 mins
• Serves: 6-8
• Yields: 2 small loaves

Ingredients

• 1  cup  textured vegetable protein
• 1 1⁄2 cups  vegetable stock (OR omit first two ingredients and use 1 and 1/2 cups ground round tofu)
• 1⁄4 cup olive oil
• 1  cup  chopped shallot
• 4  stalks celery, sliced
• 1  red bell pepper, sliced into strips
• 1  green bell pepper, sliced into strips
• 1 1⁄4 cups  puffball mushrooms
• 1  cup  breadcrumbs
• 1⁄4 cup  chopped fresh parsley
• 2  tablespoons tamari soy sauce
• 2  tablespoons  chopped fresh basil
• 4  tablespoons ground flax seeds (2 T. seeds)
• 2  tablespoons lecithin granules
• 1  teaspoon  chili paste
• 1 1⁄2 teaspoons dried thyme
• 1 1⁄2 teaspoons dried sage
• 2  teaspoons mustard powder
• 2  teaspoons ground mustard
• 1  teaspoon  grated nutmeg
• 2  cups ketchup, divided

Directions

1. If using TVP combine in a stock pot with the stock and bring to a boil over high heat.
2. Cover and remove from heat-let stand 30 minutes and drain.
3. Preheat oven to 350 degrees.
4. Heat the olive oil in a medium skillet over medium heat.
5. Add the shallots, celery, bell pepper strips, and mushrooms.
6. Cook, stirring for 10 minutes.
7. In a large bowl combine remaining ingredients including the cooked veggies, reserving 1 cup ketchup.
8. Add the TVP if using.
9. Mix well.
10. Divide mixture in-between two small{6x4x3}, oiled loaf pans.
11. Top with remaining ketchup and bake for 1 hour.