Puffball Meatloaf Food

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PUFFBALL MEATLOAF



Puffball Meatloaf image

Make and share this Puffball Meatloaf recipe from Food.com.

Provided by Diana Adcock

Categories     Soy/Tofu

Time 1h25m

Yield 2 small loaves, 6-8 serving(s)

Number Of Ingredients 21

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

Steps:

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

Nutrition Facts : Calories 307.1, Fat 13.3, SaturatedFat 1.9, Sodium 1387.8, Carbohydrate 44.1, Fiber 4.4, Sugar 21.8, Protein 7.7

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