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Anonymous
Member since December 1969

Thanksgiving Meat Loaf

What you need: 

2 egg replacers
(I use 1 tablespoon arrowroot powder + 1 tablespoon corn starch + 4 tablespoons water)
1 tablespoon soy sauce
1 (12 ounce) box medium-firm silken tofu
1 (1 1/2 ounce) packet vegan dried onion soup mix
3/4 cup walnuts, chopped
1 teaspoon oil
1 1/2 cups onion, chopped
3/4 cup celery, chopped
2 cups mushrooms, chopped (I use portobello mushrooms)
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
1/2 teaspoon sage
1 1/2 cups bread crumbs

What you do: 

1. Preheat oven to 350 degrees F. Mix egg replacer, soy sauce, tofu, and onion soup mix together in blender. Add walnuts and blend until smooth. Grease a loaf pan.
2. Heat oil and saute onion, celery, and mushrooms until onions are transparent. Add basil, oregano, and sage while vegetables are frying.
3. Thoroughly mix blender ingredients, cooked vegetables and bread crumbs together in a large bowl.
4. Press into prepared loaf pan. Bake for 75 minutes. Let cool slightly. Turn loaf out and slice.
To make it stick together better, try lowering the bread crumbs to 3/4 cup and adding one of the following: 1 extra box tofu, 1 cup instant mashed potato flakes, 1 to 1 1/2 cup(s) cooked brown rice or 1 cup burger-style crumbles. You can also cover the top of loaf with ketchup before baking.
This has become a standard dish at my parents' house when all sorts of eating habits must be catered to. Even the most obstinate meat eaters love it. It is also excellent the next day cold on a sandwich with a bit of mustard.'

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SO HOW'D IT GO?

I have made this recipe for three thanksgiving dinners and my family really enjoys it.  Given that they are all devoted meat-eaters, it says a lot that they look forward to it being made.  I tried covering it with foil one year and it came out a little too moist so bake it uncovered.  I found extending the baking time will be helpful in creating a loaf that doesn't fall apart; I also use eggs and not a substitute (I am obviously not a vegan).  I have also included 1 diced green pepper, 1/4 cup sliced/diced carrot, 1 1/2 tsp. parsley and kept the bread crumbs at 1 1/4 cups.  Very good and highly recommended.  Serving it as left-overs cold, between bread with mustard is just heavenly. 

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This was delicious.  Mine wasn't dry, but I accidentally pureed half the onions & mushrooms, which I think, actually, helped.  I also used 3 eggs...we're not vegans!

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second time around i followed the recipe and it was very good, but i had trouble keeping it to stay in shape. next time i'll probably use the one of the variations.

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i added a little extra mushroom and a dash more soy sauce. also 1/2 green pepper and 1/2 red pepper minced. the flavor of this is fantastic and goes great with beer!

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I LOVE THIS RECIPE! It was so so so fabulous! I made this tonight for my parents, sister, and I.  My sister and I are veggies, but my parents are not, so this was a really great meal to suit everyon's tastes. It was so easy to make, and I can't wait to make it again!

MAKE THIS TASTY TREAT! ;D ;D

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I'd like to try this recipe, but I absolutely abhor mushrooms.  Will it work as well without them?  Or is there something I could use as a substitute?

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Can you use almonds instead of the walnuts? Or, do walnuts work the best? I'm just wondering because I've got like 4 lbs of raw almonds in the pantry....Thank you!

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how many does this recipe feed? i want to try it out for my upcoming dinner party

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My brother made this last winter for a family dinner. It was so good! I've never had real meat loaf before, I'm sure this is loads better. Thanks for sharing the recipe. :)

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I love the picture. I am so gonna make this soon. I think this would be awesome with the usual mashed taters, yams and green beans. YUM!

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