I finally got around to making Rip Esselstyn’s “MEATLOAF”…and I am in love! My good friend brought me over some and she was surprised that I had never made it. For some reason I thought either I wouldn’t like it and/or it would be too difficult. Neither is true. It takes a little longer than most of my dinners, but it is well worth it and tastes AWESOME! The recipe below is slightly different than the one you can find on Rip’s ENGINE 2 DIET website. I modified it to be able to use a 12 oz. firm tofu package and I added a little more flavor. Thus, my recipe makes a slightly bigger loaf, with slightly more flavor. You will not regret making it, because the leftovers are incredible! When I have this in my fridge, my taste buds are excited for lunch!
(made from the recipe Lynn’s Meatloaf found here)
3 stalks celery, chopped
1 small onion, chopped
3 cloves garlic, minced or pressed
16 ounces firm tofu, drained
1/2 cup walnuts, finely ground
2 cups cooked brown lentils
1 3/4 cups quick-cooking oats
4 tablespoons soy sauce
4 tablespoons ketchup (additional for topping)
1 tablespoon Dijon mustard
3 teaspoons dried parsley
1 teaspoon each thyme, sage, and rosemary
Ketchup, to taste
Pre-heat oven to 350
Spray loaf pan (or use non-stick silicone bake-ware)
Sauté celery, onion and garlic on high heat in skillet with a little water or low sodium vegetable broth for 5 minutes until tender.
Remove from heat and cool.
Mash tofu in large bowl.
Stir in cooked mixture and remaining ingredients, and combine well.
Spoon mixture into loaf pan. Top with a layer of ketchup.
Bake for 55 to 60 minutes, or until a toothpick comes out clean.
Source: WFM 1-10