“Meat” Loaf

I have tried MANY different “meat loaf” recipes trying to find a recipe which had a great taste and texture.  I found this and it is wonderful.  Sometimes I bake this in a loaf pan, and sometimes in a 9 inch round pan.  I like the looks of it when I cook it in a loaf pan, but it is often a little too moist to hold together well.  However, the texture is better after it is frozen and defrosted so I make it in a loaf pan when I am planning on freezing most of it for later use.


  • 1 C cooked brown rice
  • 1 C whole wheat bread crumbs (Save your whole wheat bread crusts, toast or let dry and grind in blender to make healthy bread crumbs)
  • 1 C finely chopped walnuts
  • 1 small onion finely chopped
  • 1 carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 1 pkg extra firm tofu
  • ¼ C barbecue sauce
  • 3 T soy sauce
  • 2 tspns Dijon mustard
  • ¼ tspn black pepper


  1. Preheat oven to 350 degrees
  2. In a large bowl combine the brown rice, bread crumbs, walnuts, celery, carrots and onions.
  3. Puree the tofu, barbecue sauce, soy sauce, mustard and pepper in a food
  4. processor or blender until very smooth.
  5. Add the tofu mixture to the brown rice mixture. Stir with a spoon until well
  6. blended and holds together.
  7. Transfer mixture to an oil-sprayed 8in baking dish.
  8. Bake at 350 degrees F for 60 minutes. Let stand for 10 minutes before serving.


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