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Meatless Meatloaf

Rated as 2.83 out of 5 Stars

"Tomatoes, Parmesan cheese, and tofu combine with eggs and breadcrumbs to create this vegetarian version of meatloaf."
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Ingredients

1 h 25 m servings 413 cals
Original recipe yields 4 servings (1 - 8x4 inch meatloaf)

Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x4 inch loaf pan.
  2. 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.
  3. 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.

Nutrition Facts


Per Serving: 413 calories; 19.8 g fat; 37.1 g carbohydrates; 25.3 g protein; 84 mg cholesterol; 1216 mg sodium. Full nutrition

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Reviews

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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...

I thought it was wonderful however the rest of the family did not.. - I paired it with the Quinoa and black bean recipie on this sight which was a great combo