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
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
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.
Rate this recipe
Plant Strong Tips
E2 Approved Foods
Categorized list of brands and products that feature whole grains, natural sweeteners, and no added oils.
Foods to clear from your pantry and useful supplies to help transform the way you eat forever.
Kitchen Must-Haves featuring meat, veggie and milk alternatives to create filling, plant-strong meals.
Recipe Ingredient Tags
Browse by ingredient, when you click on any ingredient listed below