Tempeh Meatloaf

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One of my very favorite comfort foods is meatloaf. It is not easy to duplicate in vegan cookery, although recipes abound for variations of this classic main dish.  I have been on a quest for four years to find the texture and flavor I am looking for. I think I have found the one with this hearty loaf from Anne Gentry, owner of Real Food Daily restaurant.

The most important technical factor in a loaf, for me, is that is MUST hold together tightly and slice well. Loaf recipes can be tricky l and I will admit, I messed up on my first try.

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Not a problem, though, because I just crumbled the whole loaf and froze it to use later in a Shepherd’s Pie! Never waste good tasting food!

crumbles

I tried again and followed the directions explicitly and the second loaf turned out perfectly. I think I overcooked the tempeh the first time around. Yes, the recipe is a bit fussy, but the results are worth it– a substantial, tasty tempeh loaf, great paired with your favorite gravy or cold the next day on a sandwich, just like Mom used to make–well, sorta.

Tempeh Meatloaf

from The Real Food Daily Cookbook

1 tbsp. plus 2 tsp. canola oil

1 ½ pounds tempeh

1/3 cup organic ketchup

1/3 cup yellow miso

¼ cup nutritional yeast

2 tbsp. unsweetened soy milk

¾ cup gluten flour

1 cup finely chopped onion

½ cup finely chopped celery

½ cup finely chopped peeled carrot

1 tomato, finely chopped

2 tsp. minced garlic

1 tbsp. finely chopped fresh oregano or 1 ½ tsp. dried

1 tbsp. finely chopped fresh rosemary or 1 ½ tsp. dried

2 tsp. finely chopped fresh thyme or 1 tsp. dried

1 tsp. sea salt

1 tsp. freshly ground black pepper

1 tsp. sesame oil

shred

Preheat oven to 375. Coat the inside of a 9 inch loaf pan with 1 tsp. sesame oil and set aside. Shred tempeh with the shredder blade of a food processor or a hand grater.  In a large bowl, combine the ketchup, miso, nutritional yeast and soy milk. Add the tempeh and stir just to coat. Sprinkle gluten flour over mixture and combine. Mixture will be moist.

mix

Transfer to sheet pan oiled with 1 tsp. canola oil. Cover with foil and bake 15 minutes, stirring occasionally, until heated through. Meanwhile, sauté the onion, celery, carrot and garlic in 1 tbsp. canola oil until soft (about 8 minutes). Add tomato, spices, salt and pepper and continue to cook another 5 minutes. Add tempeh mixture to hot vegetable mixture and mix well. Note: vegetable mixture must be hot when adding together. Transfer to loaf pan and pack tightly. Cover with foil and bake 25 minutes. Uncover and bake 20 more minutes or until brown. Allow to cool in pan for at least 5 minutes before removing. Slice and serve hot with your favorite gravy.

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