Tuesday, February 3, 2009

Meatless Meatloaf


I never ate meatloaf growing up. I don't think we ever ate anything even close to a meatloaf in my house.
 However; now I live in the midwest and have taken an interested in the ever popular midwestern phenomenon that is meatloaf!

I made this meatless meatloaf last week and today finished off the last of the leftovers as an open faced no-meatloaf sandwich. The thickly sliced and crunchy pan
 seared no-meatloaf was served up on toasty warm sesame ezekiel bread with lightly steamed baby spinach and a drizzle of of sweet barbeque sauce: the perfectly hearty vegetarian wintertime lunch.

(No-meat loaf)

8 medium sized carrots shredded (with the Benriner)
1 cup extra firm tofu1 1/2 cups veggie burger mix
(available in bulk at your local natural food co-op)
1/2 cup rolled oats
2 cups boiling water
1/4 cup worcestershire sauce
1/4 cup tamari
1 teaspoon fresh ground black pepper
1 teaspoon dried basil
1/2 teaspoon cayenne pepper
1 medium sweet yellow onion chopped
1 large portabello mushroom cap diced
1/2 cup spicy pumpkin seeds (available in bulk at your local natural food co-op)
3 tablespoons olive oil (not extra virgin)

(Glaze for top of no-meatloaf)

2 tablespoons organic natural ketchup
2 tablespoons sweet baby rays barbeque sauce
2 finely sliced scallion
1/4 cup tahini
2 tablespoon honey
Preheat the oven to 375 degrees.

Steam the shredded carrots in a steamer basket over a large pot filled with one inch of boiling water until softened but not mushy.

Puree the tofu, worcestershire, tamari, 2 tablespoons olive oil, black and cayenne pepper, and basil until smooth.

Combine the veggie burger mix with the oats and let sit for 20 minutes in 2 cups boiled water.

Mix the mushrooms, onions and pumpkin seeds with the steamed carrots. 
Mix in oats and veggie burger mix. Finally add the tofu puree and mix well with your hands, you know, like an Italian grandmother!

Use the remaining olive oil to grease a 9" x 9" glass pyrex baking dish. Transfer mixture into pyrex and bake at 375 for 40 minutes.

While loaf is baking slice the scallions and mix together the ingredients for the glaze: ketchup, barbeque sauce, tahini, and honey.

Remove the loaf from oven and carefully spread a layer of the glaze on top being careful not to burn yourself. Raise heat to 450 degrees and bake for an additional 10-12 minutes until glaze has thickened and started to brown at the edges.

Remove and let cool 20 minutes before slicing.

Serve with a side of brown rice and steamed spinach. Also wonderful pan seared reheated and served as a sandwich on whole grain bread with steamed spinach or mesclun mix and a dash of extra barbeque sauce!

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