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Name: Tofu Meatloaf
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 lg Onion sliced or chopped; Oregano; 1/2 c Olive Oil [for sautee-ing]; 1 pk Vegetarian Hamburger Tofu; 1 Egg room temperature; Salt; 1 Garlic minced; 1 Half Green Pepper sliced; 2 c mushrooms Chopped; 2 c Mozzarella Cheese shredded; Pepper; 2 cn Italian Tomato Paste; 1/2 c Parmesan cheese; 4 c Bread crumbs [I use whatever i have left--wheat, Italian the more kinds, the Better]

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INGREDIENTS

1 lg Onion ; sliced or chopped
Oregano
1/2 c Olive Oil ; [for sautee-ing]
1 pk Vegetarian Hamburger ; Tofu
1 Egg ; room temperature
Salt
1 Garlic ; minced
1 Half Green Pepper ; sliced
2 c mushrooms ; Chopped
2 c Mozzarella Cheese ; shredded
Pepper
2 cn Italian Tomato Paste
1/2 c Parmesan cheese
4 c Bread crumbs ; [I use whatever i have left--wheat, Italian the more kinds, the Better]

INSTRUCTIONS

Saute the chopped onion, garlic and olive oil in a saute skillet (at least 8"), until glassy. Add the Green pepper, mushroom and HALF the Newmans Dressing, reduce heat and continue to saute until peppers are cooked (no longer crunchy). Add seasoning to personal preference. Preheat oven to 425*. Meanwhile in a large bowl, combine the bread crumbs (I usually just take stale bread and tear it up into small pieces), one can of the tomato paste, cheeses and Tofu. Beat the egg separately, and add to Tofu-Bread mixture. Combine until bread is thoroughly saturated. Add sauteed vegetables and remaining Newmans Dressing. The Meatloaf mixture should be cohesive enough to form into a loaf, but not soggy. If the mixture is too soggy, add more bread. If the mixture is too crumbly, add more dressing, or tomato paste. Tofu has a tendency to separate, so the more bread and cheeses, the better. Spray a loaf pan with a non-stick cooking spray, and spoon tofu mixture into pan, spreading to an even level. Spoon remaining can of Tomato paste over tofu mixture, and spread evenly over the top. Bake in 425 * oven 15-25 minutes, or until juices bubble up around the edges.

NOTES

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Tofu Meatloaf

1 lg Onion sliced or chopped
 Oregano
1/2 c Olive Oil [for sautee-ing]
1 pk Vegetarian Hamburger Tofu
1 Egg room temperature
 Salt
1 Garlic minced
1 Half Green Pepper sliced
2 c mushrooms Chopped
2 c Mozzarella Cheese shredded
 Pepper
2 cn Italian Tomato Paste
1/2 c Parmesan cheese
4 c Bread crumbs [I use whatever i have left--wheat, Italian the more kinds, the Better]

Saute the chopped onion, garlic and olive oil in a saute skillet (at least  8"), until glassy. Add the Green pepper, mushroom and HALF the Newmans  Dressing, reduce heat and continue to saute until peppers are cooked (no  longer crunchy).  Add seasoning to personal preference. Preheat oven to  425*. Meanwhile in a large bowl, combine the bread crumbs (I usually just  take stale bread and tear it up into small pieces), one can of the tomato  paste, cheeses and Tofu. Beat the egg separately, and add to Tofu-Bread  mixture. Combine until bread is thoroughly saturated. Add sauteed  vegetables and remaining Newmans Dressing. The Meatloaf mixture should be  cohesive enough to form into a loaf, but not soggy. If the mixture is too  soggy, add more bread.  If the mixture is too crumbly, add more dressing,  or tomato paste. Tofu has a tendency to separate, so the more bread and  cheeses, the better. Spray a loaf pan with a non-stick cooking spray, and  spoon tofu mixture into pan, spreading to an even level. Spoon remaining  can of Tomato paste over tofu mixture, and spread evenly over the top. Bake  in 425 * oven 15-25 minutes, or until juices bubble up around the edges.

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Nutrition

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Serving Size: 1 Serving (731g)
Recipe Makes: 6

Calories: 2365
Calories from Fat: 387 (16%)

Amt Per Serving		% DV

	Total Fat 43g	57 %
	Saturated Fat 12.9g	65 %
	Monounsaturated Fat 12.1g
	Polyunsanturated Fat 13.8g
Cholesterol 66.9mg		21 %
Sodium 10186.1mg		351 %
Potassium 2052.5mg		54 %
Total Carbohydrate 399.1g		117 %
	Dietary Fiber 30.7g	123 %
	Sugars, other 368.4g
Protein 93.7g		134 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2365

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