Puffball Meatloaf

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

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
• 2 cups ketchup, divided

Recipe

• 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.