Rating: 4.5 stars 4.4
15 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This meatloaf has a lot of flavor and is very satisfying if you are craving protein. My husband and I, both vegetarians, made this for my brother, a hunter and meat-enthusiast, and he really liked it. The best thing about this meatloaf is the next day when I can have a cold meatloaf sandwich with mayonnaise.

Recipe Summary

prep:
20 mins
cook:
1 hr 20 mins
total:
1 hr 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.

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  • Place tofu, eggs, onion soup mix, and soy sauce into a food processor or blender; process until combined. Add walnuts and puree until smooth. Transfer tofu mixture to a large bowl.

  • Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in the hot oil until vegetables are tender, about 5 minutes. Season with oregano, basil, and sage.

  • Stir vegetables and bread crumbs into tofu mixture; press mixture into prepared loaf pan.

  • Bake in the preheated oven until loaf is golden brown, about 75 minutes. Allow loaf to cool slightly before slicing.

Nutrition Facts

310 calories; protein 14.5g; carbohydrates 29.5g; fat 16.5g; cholesterol 62mg; sodium 902.6mg. Full Nutrition
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