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Awesome Loaf

What you need: 

1/3 pound tofu (firm or extra firm)
1 1/2 cups cooked brown rice
1 1/2 cups cooked kidney bean or lentils
1/3 cup ketchup
2 tablespoons Dijon mustard
1/2 small onion
1 clove garlic
salt and pepper, to taste
thyme, to taste
sage, to taste

What you do: 

1. Preheat oven to 375 degrees F. Lightly oil a loaf pan.
2. Blend all of the ingredients in a food processor until combined.
3. Press mixture into prepared pan, and bake 60 minutes.
This tastes amazing on a sandwich.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

Excellent! I loved the flavor and texture.  Worked really well even without a processor. My loaf used black beans (mashed up a bit) from a can, and sage, oregano, parsley, rosemary, & thyme, with a little bit extra tofu, and a thin glaze of ketchup on top.

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Anonymous

This WAS  awesome!  ;D I followed exactly as directed and used dried rosemary and thyme for my herbs. I served with some roasted lemon rosemary potatoes and green beans. I can't wait to try it tomorrow as a sandwich! Hubby liked it too!

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i made this again and it was pretty good. i used lentils in place of kidney beans and tempeh in place of tofu (because it was all i had and it needed to be used). It was really good except that the tempeh gave it a really strong flavour. I probably wouldn't use tempeh again but it had a more firm texture. I think i'll use white beans next and do an italian style loaf and tell you how it works.
cheers!  :)

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Holy Cow!!! This was good.  I made it a Mexican style loaf - black beans, cilantro, cumin, with ketchup squiggles on top.  After it was done, I thought about using salsa instead of ketchup in the loaf.  Maybe next time!

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Mine came out a little more mushy that I would have liked, but it may have been because I had foil over it while baking- Was I not supposed to cover it? Anyhow, it was still REALLY good & my hubby gave it his approval too.

It seems we all had a really soft loaf so the foil probably didn't affect it, or maybe just affected it some. My mom recommended adding bread crumbs to make it firmer so maybe you could try that.

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Mine came out a little more mushy that I would have liked, but it may have been because I had foil over it while baking- Was I not supposed to cover it? Anyhow, it was still REALLY good & my hubby gave it his approval too.

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aww, i'm glad that you guys like it!  :)

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Just wanted to add again....it tastes better and better with age as well! My bf said this is the only meatloaf he EVER wants from now on and wants it weekly.  I only got a small piece he pretty much ate it over 3 days himself.  It really is firm esp. the next day and I have a sneaky feeling I'll be bring these in for lunch sandwiches.

Great idea about making into meatballs...I am going to try that.

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I liked this a lot too! I followed the recipe exactly, topping it with a ketchup glaze. Like feelinsoreal, my dad loved it too (even more than I did). I loooooove that you don't even have to get out a frying pan for this, just mix it all together. I used canned kidney beans, so the hardest part was cooking the rice. I didn't even use a food processor because mine is really small and incredibly loud, I just mashed everything with a pastry blender.

It was definitely soft inside-- I might try it again with more tofu and less rice-- the recipe seems very versatile.

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This was excellent. Proof of its excellence - I always HATED meatloaf, even before I went veg, but this recipe looked so good I had to try it. Lo and behold! :)

I also used black beans since it was all I had, and subbed quinoa for the rice because I was too lazy to fiddle with cooking the latter, hee hee. I used rosemary and thyme for the herbs. It had a crunchy outside but was very soft on the inside after an hour of cooking, more like a spread or a pudding (this may have been because I didn't use rice). Next time I may add bread crumbs for a more stable texture, but it was also delicious the way it was. Dad took two bites of this recipe and asked me to make it again. I may try making these into faux-meatballs as well, or whipping up a half-batch to keep in the fridge as a cold sandwich spread. A definite kepper!

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