Meatless Mondays: Lynn’s “Meat”loaf


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Morning Folks!

So, after chatting with a few of you readers, I’ve heard that some of you are really trying to take the Meatless Monday challenge. That’s so exciting! That being the case, I’ll try and give you more substantial options that just sweets ;) So, on such this cloudy DC day, I’m thinking a hearty vegan meatloaf might be nice. This sounds SO good right now!



2 stalks celery, chopped

½ onion, chopped

2 cloves garlic, minced or pressed

10 ounces firm tofu, drained

¼ cup walnuts, finely ground

1 1/2 cups cooked brown lentils

1 ¼ cups quick-cooking oats

3 tablespoons soy sauce

2 tablespoons ketchup (additional for topping)

1 tablespoon Dijon mustard

2 teaspoons dried parsley

½ teaspoon each thyme, sage, and rosemary

Ketchup, to taste



Pre-heat oven to 350

Spray loaf pan (or use non-stick silicone bake-ware)

Sauté celery, onion and garlic on high heat in skillet with a little water or low sodium vegetable broth for 5 minutes until tender.

Remove from heat and cool.

Mash tofu in large bowl.

Stir in cooked mixture and remaining ingredients, and combine well.

Spoon mixture into loaf pan. Top with a layer of ketchup.

Bake for 55 to 60 minutes, or until a toothpick comes out clean.


To further your Meatless Monday exploration:


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