No Meat Meatloaf
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 cups sliced mushrooms, (about 5 oz)
such as white or cremini
2 mediums onions, sliced (2 cups)
2 cups cooked brown rice
cup (⅔  raw)
2 cups cooked lentils, (1 cup raw)
1 cup ketchup
 cup low-fat firm tofu, (2 ½ oz.)
 cup low-sodium tamari sauce
2 tablespoons granulated onion
1 teaspoon granulated garlic
1/2 cup egg whites
(about 4 large whites)
OR nonfat egg substitute
1 cup old-fashioned rolled oats
2 lrg carrots, grated
(1 cup)
1/2 cup mashed potato flakes
1 tablespoon chopped fresh thyme
teaspoon OR ¼  dried
1/2 teaspoon sea salt
Ground black pepper, to taste

Preparation

1 8 SERVINGS OVO-LACTO 2 If possible, start this "meat" loaf two days ahead. That way, you can cook the rice and lentils one day, assemble and bake the loaf the next day and let the finished loaf rest in the refrigerator for 24 hours-this makes it easier to cut neat, even slices. Ideal accompaniments are mashed potatoes and a mix of freshly steamed vegetables. Leftovers make great sandwiches. 3 Line bottom of 9 x 5-inch loaf pan with parchment paper. Spray sides of pan with cooking spray. (Parchment makes unmolding easier, but if you want to skip unmolding and cut loaf right in the pan, just spray bottom and sides of the pan well.) 4 Preheat oven to 350F. Rinse mushrooms but don't dry them-the water will add needed moisture during sauteing. Spray large skillet with cooking spray. Add mushrooms and onions and cook over low heat until very tender, stirring occasionally, 10 to 12 minutes. 5 In food processor, combine mushroom and onion mixture, rice, lentils, 3/4 cup of ketchup, tofu, tamari sauce, granulated onion and garlic and process until smooth. Add egg whites and process again. Transfer to large bowl. Add oats, carrots, potato flakes, thyme, salt and pepper and mix well. 6 Place mixture in prepared pan, smoothing top. Using knife, cut x-shaped groove in top of loaf, Spread remaining 1/4 cup of ketchup over top. Bake until firm, about 1 1/2 hours. Cool completely, then cover and refrigerate overnight-chilling gives loaf the best texture. 7 To unmold, invert loaf onto serving plate and remove parchment. Cover with another plate, then turn over so loaf is right side up. 8 To serve, spray baking sheet with cooking spray. Slice loaf and place slices on prepared baking sheet. Cover with foil and bake at 350F until heated through, 15 to 20 minutes. Serve hot.