Tuesday, March 12, 2013

Comfort Loaf

Adapted from Kathy Freston

Serves 4 to 6
Great twist on meatloaf, also great in sandwiches.

1 tablespoon olive oil
1 medium onion, chopped
2 celery stalks, chopped
1 medium carrot, chopped
1 garlic clove, minced
1 1/2 cups cooked or 1 (15.5-ounce) can pinto beans, drained, rinsed, and mashed
1 pound extra-firm tofu, drained and crumbled
2 tablespoons soy sauce
2 tablespoons tomato paste
1 tablespoon yellow or spicy brown mustard
1/2 cup ground walnuts
1/2 cup old-fashioned oats
1/2 cup dry bread crumbs
1/2 cup oat flour
1/4 cup chopped fresh parsley
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon dried savory
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Preheat oven to 375°F. Lightly oil a 9-inch loaf pan and set aside.
2. Saute oil,  onion, celery, carrot, and garlic until softened. Mix in beans and set aside.
3. Puree the tofu, soy sauce, tomato paste, and mustard until smooth. Set aside.
4. In a large bowl combine the walnuts, oats, bread crumbs, and flour. Add the parsley, basil, thyme, savory, salt, and pepper. Stir in the tofu mixture and the vegetables and mix well to combine.
5. Scrape the mixture evenly into the prepared pan and smooth the top. Bake until firm, 45 to 50 minutes. If the top begins to brown too much, cover loosely with foil. Remove from oven and set aside for 10 minutes before slicing.

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