- Prep Time: 30m minutes
- Cook Time: 1h minutes
- Serving: For 4 People
Meatless Meatloaf Recipe
Ingredients
- Japanese eggplants - 1 pound (about 3)
- walnuts - 1/2 cup
- firm tofu - 1 pound
- shiitake or button mushrooms - 8 ounces, stemmed
- garlic - 2 cloves, minced
- wheat germ - 1 cup
- old-fashioned oats - 1 cup
- chopped flat-leaf parsley - 1/4 cup
- chopped fresh sage leaves - 1 tablespoon
- egg - 1 large, plus 1 egg white
- chopped fresh thyme leaves - 1 tablespoon
- kosher salt - 1 tablespoon
- Freshly ground black pepper
- red chile flakes - 1/4 teaspoon
- Mushroom Gravy
- unsalted butter - 2 tablespoons
- shitake, cremini, or button mushrooms - 6 ounces
- Kosher salt
- Freshly ground black pepper
- all-purpose flour - 1 1/2 tablespoons
- Marsala or sherry - 1 tablespoon
- vegetable broth, homemade or low sodium canned - 1 cup
- fresh thyme - 2 sprigs, plus 1 teaspoon leaves
- heavy cream - 1/4 cup
Instructions
For the loaf:
- Over a gas burner or under an electric broiler, char the eggplants until the skin is black, turning as needed to cook all sides evenly.
- Wrap in foil and set aside to steam for 20 minutes. Remove from the foil and gently brush the skin off or rinse under warm water.
- Preheat oven to 400 degrees F.
- Pulse the walnuts in a food processor until finely ground. Transfer to a large bowl. Pulse the eggplant, tofu, and mushrooms into small pieces.
- Add mixture to the walnuts along with the remaining loaf ingredients. Mix together until evenly combined. Transfer the mixture into a 1 1/2-quart loaf pan or casserole dish and bake for 1 hour.
For the gravy:
- Melt the butter in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, about 8 minutes. Season mushrooms with salt and pepper to taste.
- Scatter the flour over the mushrooms and stir until lightly browned, about 1 minute.
- Add the marsala and broth and bring to a boil, cooking until thickened, about 2 minutes.
- Add the cream and fresh thyme leaves and season with salt and pepper.
