Meatless Meatloaf
         contributed by Mary Ann Szczucki

Meatless Meat Loaf

Ingredients

1 cup of cooked brown rice
1 grated carrot
2 stalks of celery, finely chopped
1 small onion, finely chopped
1/2 small green bell pepper, finely chopped
2 cups of Whole Grain Bread Crumbs
1 cup of walnuts, finely chopped
1 lb. firm or extra firm tofu
1/4 cup of BBQ sauce
2 tsp. Dijon Mustard
2 Tbsp. Worchestershire sauce
1/4 tsp. black pepper

How we make it

Drain and press as much of the water from
the tofu as you can.

In a large mixing bowl, break up the tofu and
add the other dry ingredients.

Using a large mixing spoon or your hands, mix
the dry ingredients together thoroughly.

Add the BBQ sauce (use your favorite), the
Dijon mustard and the Worchestershire sauce.

Mix thoroughly again. It really does help to
use your hands at this point so that you can try
to gauge whether or not to add a little more sauce.

If it seems too dry and is not beginning to hold to-
gether, add a little more Worchestershire or BBQ
sauce or even a little water.

The loaf should be a consistency that is wet enough to
hold together when you try to form it into a "loaf".

Shape into a free form meat loaf or mold it into a sprayed
loaf pan. You can brush (or squeeze) a little ketchup over
the top before baking.

Place in the oven at 350° F, cover loosely with foil and
bake it for about 30-35 minutes. Uncover and bake another 5 to 10
minutes. Remove from oven and allow to rest for about 5 minutes.
Serve with boiled potatoes, creamed corn or peas and some fresh
fruit. Delicious!

Easily serves 6.

All-Veg Note: The Worchestershire sauce wasn't in the original recipe.
We decided to add it for a bit more moisture. This is a pretty
flexible recipe and I would think you could use chili sauce or tomato
sauce if you didn't want to use BBQ sauce. Any way you make it we
think you'll enjoy it!