Tofu Meatloaf



INGREDIENTS:

1 lg onion, sliced or chopped

1 Half Green Pepper, sliced

2 c  Chopped mushrooms (or less to taste)

1 Clove Garlic, minced

1/2 c  olive oil (for sautee-ing the above)

2 c  Newman's Own italian Dressing

1 pk Vegetarian Hamburger, tofu Crumbles

4 c  Bread crumbs

2 cn italian tomato Paste

2 c  Mozzarella Cheese, shredded

1/2 c  parmesan cheese

1    Egg, room temperature

Pepper

Oregano

salt

DIRECTIONS:

1. Saute the chopped onion, garlic and olive oil in a saute
skillet (at least 8"), until glassy. Add the Green pepper,
mushroom and HALF the Newman's Dressing, reduce heat and
continue to saute until peppers are cooked (no longer crunchy).
Add seasoning to personal preference. Preheat oven to 425*.
Meanwhile in a large bowl, combine the bread crumbs (I usually
just take stale bread and tear it up into small pieces), one
can of the tomato paste, cheeses and tofu.  Beat the egg
separately, and add to tofu-Bread mixture. Combine until bread
is thoroughly saturated.  Add sauteed vegetables and remaining
Newman's Dressing. The Meatloaf mixture should be cohesive
enough to form into a loaf, but not soggy.  If the mixture is
too soggy, add more bread.  If the mixture is too crumbly, add
more dressing, or tomato paste.  tofu has a tendency to separate,
so the more bread and cheeses, the better. Spray a loaf pan with
a non-stick cooking spray, and spoon tofu mixture into pan,
spreading to an even level.  Spoon remaining can of tomato paste
over tofu mixture, and spread evenly over the top.  Bake in 425
oven 15-25 minutes, or until juices bubble up around the edges.



Tofu Meatloaf