Free blueberries were recently given to me. I’ll admit that I’ve never had one in person before. The packaged muffin variety, always. I adored them. I’ve just started eating whole wheat, so I wanted to test a new muffin recipe. This is the one that not only looks fantastic but also fills you up. I was hankering for eggs while I ate it. The next time, I’ll have to remember to add a couple of fried eggs on the side. I produced 6 large muffins.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 1 – 8×4 inch meatloaf |
Ingredients
- 1 red onion, chopped
- 2 stalks celery, sliced
- 1 tomato, chopped
- 1 cup baby carrots
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 egg
- 1 (12 ounce) package extra firm tofu
- 1 tablespoon grated Parmesan cheese
- 1 cup bread crumbs
- 1 cup sharp Cheddar cheese
- 1 (14.5 ounce) can crushed tomatoes
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 8×4 inch loaf pan.
- Place the onion, celery, fresh tomato, garlic, carrots, and salt and pepper into a food processor. Process until the vegetables have been pureed. Add the egg, tofu, and Parmesan cheese; process. Finally, pour in the bread crumbs, and process until evenly incorporated and the mixture is firmer. Pack the mixture into the prepared loaf pan.
- Bake in the preheated oven for 50 minutes, then top with the Cheddar cheese and canned crushed tomatoes. Continue baking until the cheese melts and the crushed tomatoes are hot, about 15 minutes more.
Nutrition Facts
| Calories | 413 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 6 g |
| Protein | 25 g |
| Saturated Fat | 9 g |
| Sodium | 1216 mg |
| Sugars | 6 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I thought it was wonderful however the rest of the family did not.. – I paired it with the Quinoa and black bean recipie on this sight which was a great combo
I’m giving this 4 stars simply because once I made my own revisions, I ended up with a meal I will most certainly make again. My changes? I didn’t have celery, so I left that out. I sauteed the onion (a vidalia) along with the carrot (used 2), the fresh garlic, and some corn kernels. I blended the egg with a third or so of the tofu and about a third of the breadcrumbs in the food processor. I didn’t want a perfectly blended texture, so by blending a portion and then mixing the rest of the ingredients by hand, I got a much more appetizing texture. When the blended portion was mixed with the remainder of the ingredients, I stirred in the sauteed veggies and added a few hefty squirts of bbq sauce. The loaf baked for about 30 minutes, then I topped it with the crushed tomatoes (left off the cheddar) and baked for 10-15 minutes more. Came out excellent. Ate it with rice and got 4 large servings. Making it again this week!
I’ve never given an review, but felt compelled to this time since there was only one other. This meatloaf turned out more like a tofu-loaf than a firm loaf. After reading the only other review, I tried adding extra breadcrumbs and I added some rolled oats (approx 1 cup) but it still didn’t do much for the texture. I think the trick to this might be to forget the tofu and add something meaty like some chopped mushrooms and ground nuts. I also baked it about 20 mins. longer than called for. The taste was decent, it wasn’t terrible, the ketchup I added to the top definitely helped. Hope someone else has better luck. I just think this recipe needs to be rewritten. No tofu, more spices and more meaty stuff!!
At first I was disappointed with this recipe. It was mushy and it didn’t really taste like meatloaf. However, my first impression was wrong. After setting in the refrigerator overnight I made a sandwich, with a little catsup on it and it was soooo good. It did taste like meatloaf & although it still wasn’t firm enough, the next time I make it I am going to try adding a little extra bread crumbs or a few crushed saltines or maybe I just need to bake it a little longer.