Neatloaf
Ingredients
- FOR THE NEATLOAF:
- 4 eggs ⓘ
- 2/3 envelope Lipton Onion Soup/Onion Dip Mix (the whole packet measures 1/4 cup, so use slightly less ⓘ
- or use the whole packet if you like the onion soup mix taste) for vegetarian version substitute dry soup mix without beef bouillion ⓘ
- 1/3 LB low-fat ricotta cheese ⓘ
- 1/3 LB firm tofu (mashed) ⓘ
- 1/4 cup vegetable oil of choice ⓘ
- 1/3 cup chopped onions ⓘ
- 1/2 cup cooked brown rice ⓘ
- 1/2 tsp. oregano ⓘ
- 1/2 tsp. basil ⓘ
- 1/2 tsp. rosemary (fresh is a MUST!!!) ⓘ
- 4 cups (dry and crushed) Special K (note: this approximately equals 4 oz or 113 grams of the cereal by weight) ⓘ
- 1 1/2 tbsp. garlic ⓘ
- FOR THE SAUCE: ⓘ
- 1/2 cup ketchup ⓘ
- 1/8 cup Dijon mustard ⓘ
- 1/4 cup molasses ⓘ
- 1/8 cup to 1/4 cup apple cider vinegar (to taste) ⓘ
Instructions
- Preheat oven to 300 degrees F.
- Saute onions and garlic.
- Beat eggs in a bowl, and then add all ingredients (including onions and garlic) except the Special K. Mix very well (no chunks of tofu) and then add the Special K last. Mix together and then put in pan that is sprayed with cooking oil.
- Bake for 1 hour. Pour sauce over loaf after 1 hour, and bake for 10 more minutes.
- This dish goes well with mashed potatoes.
Nutrition & Diet Analysis (per serving)
932
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).