Meatless Meatloaf
Tofu-based ‘meatloaf’ with oats, tomatoes, and oregano, baked until bubbling and golden brown around the edges.
Ingredients
- 1 pound frozen tofu, thawed, crumbled and drained
- 1 tablespoon dried oregano (O. x majoricum or ‘Hilltop’), divided
- 1 pint home-canned tomatoes or 14–15 ounce can tomatoes, chopped
- 8 ounces tomato sauce
- 1 medium onion, chopped
- ½ green bell pepper, chopped
- 2 eggs
- 3 tablespoons olive oil, plus more as needed
- 1 cup rolled oats
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- salt and pepper, to taste
- ketchup, to drizzle over top
Instructions
- Preheat the oven to 375°F.
- Heat the olive oil in a skillet over medium heat. Add the crumbled tofu and sauté for about 10 minutes, stirring so it doesn’t stick.
- Add minced garlic and crumble 1 teaspoon of the oregano into the tofu halfway through sautéing. Season with salt and pepper.
- Beat eggs in a large bowl, add the oats, and stir to combine. Add tomatoes, tomato sauce, onion, celery, bell pepper, the remaining oregano, and salt and pepper. Stir in the sautéed tofu and mix to blend.
- Add a little more oil to the skillet if necessary and turn the mixture into it. Drizzle ketchup on top.
- Bake for 40–45 minutes until bubbling and golden brown around the edges. Serve with mashed potatoes, corn on the cob, and green beans.
Notes
“This may not be your mother’s meatloaf, but it tastes close to home and has the right mouth feel.”
