Vegetarian meatloaf and my first taste of mashed potatoes this fall! Made with all my favorite herbs ???? rosemary, thyme, and sage…I smell Thanksgiving in the air. ????????
As a child, meatloaf was always one of those things that always looked so good to me. Pretty weird for a vegetarian I know. Of all carnivorous things out there to goo goo and gaa gaa over…I choose MEATLOAF? Yeaaaaaah. Well this dish allows me to eat my damn “meatloaf”.
The lentils, tofu and oats make this such a hearty dish and the rosemary, sage, and thyme make it just so flavorful! Fresh herbs are key for me in this dish so keep them in there!
Cut a piece off and have it for breakfast, lunch or dinner. Meatloaf for days!
Speaking of Meatloaf – was anyone else obsessed with the musician named Meatloaf back in the 90’s???? “I would do anything for love, but I won’t do that”……what the hell was he talking about? Why did I love him so much??! sigh.
- ½ pack pre-cooked lentils (trader joes)
- ½ block (8 ounces) extra firm tofu (drained, pressed and crumbled)
- 1 cup quick cook oats
- ½ medium onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 5 Tbs ketchup
- 3 Tbs barbecue sauce
- 3 Tbs tamari or soy sauce
- 1 tsp dijon mustard
- ½ tsp fresh rosemary
- ½ tsp fresh thyme
- ½ tsp fresh sage
- Saute garlic, onions and celery on medium heat for about 5 minutes.
- Remove from heat once mixture is cooked.
- Combine the rest of the ingredients in a bowl and add the cooked garlic, onions, and celery.
- Spoon mixture into a loaf pan and top with a generous layer of extra ketchup.
- Bake for 50 minutes at 350.