Recipes

Lynn’s Meatloaf

This is a great “meat” loaf recipe from one of the Engine 2 Pilot Study participants, Lynn Jocelyn. Lynn brought this to the Engine 2 pot-luck awards banquet and it disappeared before everyone could get a bite. She graciously brought two loaves over for Jill and me one week after Kole was born.

This meatloaf is wonderful the next day pan-fried on whole-grain bread with mustard, pickles, and ketchup.

  • Prep Time 20 minutes
  • Cook Time 60 minutes
  • Serves 6 to 8

Ingredients:

2 stalks celery, chopped

½ onion, chopped

2 cloves garlic, minced or pressed

10 ounces firm tofu, drained

¼ cup walnuts, finely ground

1 1/2 cups cooked brown lentils

1 ¼ cups quick-cooking oats

3 tablespoons soy sauce

2 tablespoons ketchup (additional for topping)

1 tablespoon Dijon mustard

2 teaspoons dried parsley

½ teaspoon each thyme, sage, and rosemary

Ketchup, to taste

 

Instructions:

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.

 

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  • Kirsten

    i made this love and absolutely loved it. Its very easy to make with easy to find ingredients.

  • kally

    This is my Go To meal when I have guests over. I serve it with gravy from Forks Over Knives and cranberry sauce. Thanks Lynn.

  • Susan

    This is amazing! My office mates were astounded that it wasn’t “meat” loaf!

  • Teresa

    Love this recipe! Smells wonderful, tastes great & even really good the next day!

  • Brenda Murray

    I made this over the weekend and although it tasted great, it did not bind together – I followed the recipe but cut everything in half like I usually do whenever I try a recipe for the first time – what did I do wrong, it was like a dry meatloaf crumble :-(

    • Tre

      Did you try pressing the mixture firmly into the pan? I know it only says to spoon it in, but you can improve your loaf density by pressing out the air gaps by hand prior to baking.

  • Kim Côté

    This is now a family favorite! I have also found that ingredients 1-10 act as a great “meat substitute” in recipes. I made some awesome faux Italian sausage meatballs with this. I serve them with spaghetti squash and our favorite store-bought tomato sauce. It rocks! We call them “Neat Balls” LOL! My husband hates the name, but he loves the meatballs!

    • Susan Myers

      I’d love to hear what you add to make the Italian sausage meatballs.

  • Elizabeth Sellers

    Love this recipe. I am allergic to soy so I use garbanzo bean tofu. You can find a recipe online-which is very easy to make. I am trying this using Mexican spices and cilantro for a taco filling

    • Wende Landt

      Elizabeth did you substitute 10 oz garbanzo bean for the tofu?

  • http://batman-news.com TeeGeePee

    What would be a good replacement for Walnuts? I can’t eat Walnuts, but I can eat other nuts.

    • His Mother

      You can use Pecans.

      • http://batman-news.com TeeGeePee

        Thanks so much!

  • Veronique Blommaart

    Could this be frozen?

    • Susan

      yes I have frozen it and it reheats nicely

  • chrissy

    Making this for Thanksgiving this year. Has anyone had luck making it the night before, and baking it the next day?

    • Kacey Elmore

      I was curious about this, too! We had leftovers when we made it and they were great after reheating the next day (maybe even better). So I was planning on baking the night before and warming before serving – The only thing is I used our steam oven to reheat last time, so I’m not sure what reheating in our host’s oven would mean!

  • Yoko

    In the recipe printed in the Engine 2 Diet, 12 oz. of soy faux meat crumbles are used instead of the lentils.

    • KatieLoss

      I always use lentils. We serve this on holidays as our main course. Omnivores love it too.
      I suspect the recipe was updated on the website to use lentils (a whole food) to replace the highly processed soy faux meat crumbles after it was originally published in the book Engine 2 Diet back in 2009.

  • Janet Winikoff

    I made this tonight and really liked it.

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