Meatless Meatloaf

by Chef Sepi

Directions:

Cook red quinoa according to directions with chick’n broth.

Sautee onions, carrots and celery in oil over med heat until soft and onions are translucent – add crushed garlic and chili flakes towards the end.  Add 2 cups of the marinara to the sauce, dried oregano and basil.  Cook on low for another 10-15min and set aside.

Sautee defrosted meatballs in 2-3 tbs of olive oil.  Smash with potato masher and continue to cook until slightly colored and heated throughout.  It will look like cooked ground ‘meat’.

Drain tofu, and with a towel and squeeze to remove excess water.  Smash with a fork and combine onion powder, cashew cream, nutritional yeast, liquid smoke, and season with salt.

Combine cooked quinoa, the meatless ground and tofu mixture.  Add breadcrumbs and extra cup of marinara.  Season with salt and pepper, add Worcester sauce, more dried oregano, and cheese.

Texture resembles that of uncooked meatloaf.  Spoon into meatloaf pan and spread ketchup over the top.  Cover with foil and bake at 350 for 35-45 min.  Uncover and cook for another 20-30 minutes until the top is slightly caramelized.  Let sit for 30-1hr before pulling out.  In order to slice it, it will need to sit until almost thoroughly cooled.  Once refrigerated reheat by slicing and searing slices in a pan with a drizzle of olive oil.

Serve in a sandwich, over salad, made into a bruschetta, or as traditional meatloaf with mashed potatoes and gravy.

ENJOY!

6-8 serving

20 minutes prep

35-45 minutes cook

Ingredients:

10-12  Gardein Meatless Meatballs

1 cup  Red Quinoa (not cooked)

½ cube  No-Chicken Broth

1 cup  Onion finely chopped

1 cup  Carrot finely chopped

1 cup  Celery finely chopped

5 cloves  Garlic

6-10 tbs  Olive Oil

3 cups  Marinara (fresh or jarred)

1 tbs  Chili Flakes

3/4 block  Medium Firm Tofu

1/4 cup  Cashew Cream

5 tbs  Nutritional Yeast

1 tbs  Onion Powder

2 tsp  Liquid Smoke

1 tbs  Worcestershire Sauce

¾ cup  Bread Crumbs

1 tsp  dried Oregano

1 tbs  dried Basil

½ cup  graded Italian Cheese (Parmesan, Italian Daiya,...)

1/2 cup  Ketchup (or enough to generously cover the meatloaf)