Puffball Meatloaf

Prep Time: 25 Minutes

Cook Time: 60 Minutes

Ready In: 85 Minutes

Servings: 4

Original recipe by Steve Brill.

Ingredients:

1 cup textured vegetable protein

1 1/2 cups vegetable stock (or omit first two ingredients and use 1 and 1/2 cups ground round tofu)

1/4 cup olive oil

1 cup chopped shallot

4 stalks celery, sliced

1 red bell pepper, sliced into strips

1 green bell pepper, sliced into strips

1 1/4 cups puffball mushrooms

1 cup breadcrumbs

1/4 cup chopped fresh parsley

2 tablespoons tamari soy sauce

2 tablespoons chopped fresh basil

4 tablespoons ground flax seeds (2 t. seeds)

2 tablespoons lecithin granules

1 teaspoon chili paste

1 1/2 teaspoons dried thyme

1 1/2 teaspoons dried sage

2 teaspoons mustard powder

2 teaspoons ground mustard

1 teaspoon grated nutmeg

2 cups ketchup, divided

Directions:

1. If using TVP combine in a stock pot with the stock and bring to a boil over high heat.
2. Cover and remove from heat-let stand 30 minutes and drain.
3. Preheat oven to 350 degrees.
4. Heat the olive oil in a medium skillet over medium heat.
5. Add the shallots, celery, bell pepper strips, and mushrooms.
6. Cook, stirring for 10 minutes.
7. In a large bowl combine remaining ingredients including the cooked veggies, reserving 1 cup ketchup.
8. Add the TVP if using.
9. Mix well.
10. Divide mixture in-between two small{6x4x3}, oiled loaf pans.
11. Top with remaining ketchup and bake for 1 hour.

By RecipeOfHealth.com