Ingredients1 h 25 m servings 413 cals
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x4 inch loaf pan.
- Place the onion, celery, fresh tomato, garlic, carrots, and salt and pepper into a food processor. Process until the vegetables have been pureed. Add the egg, tofu, and Parmesan cheese; process. Finally, pour in the bread crumbs, and process until evenly incorporated and the mixture is firmer. Pack the mixture into the prepared loaf pan.
- Bake in the preheated oven for 50 minutes, then top with the Cheddar cheese and canned crushed tomatoes. Continue baking until the cheese melts and the crushed tomatoes are hot, about 15 minutes more.
Per Serving: 413 calories; 19.8 g fat; 37.1 g carbohydrates; 25.3 g protein; 84 mg cholesterol; 1216 mg sodium. Full nutrition
ReviewsRead all reviews 4
At first I was disappointed with this recipe. It was mushy and it didn't really taste like meatloaf. However, my first impression was wrong. After setting in the refrigerator overnight I made a ...
I'm giving this 4 stars simply because once I made my own revisions, I ended up with a meal I will most certainly make again. My changes? I didn't have celery, so I left that out. I sauteed t...
I've never given an review, but felt compelled to this time since there was only one other. This meatloaf turned out more like a tofu-loaf than a firm loaf. After reading the only other review...