rants & recipes

Meatless Loaf

Posted by trktos on 21-September-2008

Meatloaf is a work-in-progress, nothing strict about this recipe – add whatever you want as long as you end up with something that will hold a loaf shape and has good flavor! That’s one thing I like about vegan recipes, even “meatloaf” – you can taste at any stage and make decisions about what to add.


  • 1 small to medium onion, diced (or about 1 tsp onion powder, 1 tbsp dried onion flakes)
  • 1 box extra-firm aseptic tofu
  • 1 tub firm tub tofu (14oz)
  • 1/3 cup dried parsley
  • 6 tbsp (low sodium) soy sauce
  • 1/3 cup flour
  • 2/3 cup tvp
  • about 1 1/3 cup fine bread crumbs
  • 1 tsp dry mustard
  • 1 – 2 tsp marmite
  • 2 tsp peanut butter
  • 4 tsp tahini
  • 1/2 tsp paprika
  • 4 tbsp ketchup
  • few drops liquid smoke
  • sprinkle of roasted garlic granules (or garlic powder or minced garlic)
  • about 2 tbsp each wheat germ, nutritional yeast
  • 2 tsp beaf flavoring (Bill’s Best)
  • 2 tsp miso
  • black pepper to taste
  • 1 tsp spicy brown mustard


  1. Sauté onion in olive oil until tender.
  2. Preheat oven to 350 degrees.
  3. Mix all ingredients together. I usually do this by hand (sometimes wearing a vinyl glove because tofu is cold!) (Actually, now, I throw everything into the Bosch, with the dough hook – mixes like a charm!)
  4. Shape into two loaves, place in loaf pans.
  5. Bake for about 40 minutes.


  • This makes enough for two loaves. To halve, just use one tub of either kind of tofu.
  • For drier meatloaf, use extra firm tub tofu and bulgar wheat in place of 2/3 cup tvp, 1/3 cup flour. Or, turn off oven and let remain in oven for 30 more minutes.
  • Next time, I may use tomato paste for the ketchup.


  • I usually now make this with an added batch of okara, from making soymilk. When I do this, I increase the other ingredients by roughly 1/3rd.
  • And by all means, for the flavor ingredients, don’t “teaspoon” yourself to death – estimate, taste and adjust, if necessary! =)

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