Puffball Meatloaf

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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

Instructions

  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.

Nutrition & Diet Analysis (per serving)

926 kcal 46% DV
Protein Fat Carbs

Macronutrients

Protein 31.2g 62% DV
Total Fat 53.9g 69% DV
Carbs 97.7g 36% DV
Fiber 33.1g 100% DV
Sugar 23.4g 47% DV

Electrolytes

Sodium 2573.5mg 100% DV
Potassium 3138mg 67% DV

Vitamins & Minerals

Vitamin A 122mcg 14% DV
Vitamin C 133.7mg 100% DV
Vitamin D 6.6mcg 33% DV
Calcium 896.8mg 69% DV
Iron 45.7mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

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