I’m most at peace when I am in the kitchen and with that I love to try new recipes and just get creative and play with food.
I’ve been vegetarian for somewhere around 15 years I think now and have to say the foods offered on the market certainly have come a lonnnnng way. However they challenge the creative mind when it come to mixing it up and trying something new from time to time.
One thing I’ve never ventured to try making is meatloaf and I don’t think there’s any reason in particular for that other than I wasn’t a huge meatloaf fan even when I at m. So it’s not surprising it’s not the first thing I’d think of. But I decided the other day to wing it and give it a go and Oh……my……word……amazing! If you and your family like meatloaf and you want a “healthy” option for your kids, this is it!
- 1 package Yves Veggie Ground Round
- 1 package firm tofu, drained and mashed (mash the tofu relatively well)
- 1 (1 ounce) envelope dry vegetable soup mix (or you could use onion if you prefer)
- 1/2 cup dry bread crumbs
- 4 tablespoons Egg Creations (same as 2 eggs, beaten)
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1 teaspoon prepared yellow mustard
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch square baking dish. ( I use Pam spray)
- In a bowl, mix the tofu, veggie ground, bread crumbs, soup mix, and eggs. Place the mixture into the prepared pan, and mold into a loaf shape. (It may look likes it’s not binding very well but it will 🙂 )
- In a saucepan over low heat, blend the mustard, soy sauce and brown sugar.
- Bake the meatloaf 30 minutes in the preheated oven. Drizzle with the sauce mixture, and continue baking 15 minutes, or to an internal temperature of 180 degrees F (80 degrees C).
- When taken out let set for about 15 minutes to cool and further bind