Puffball Meatloaf Recipe

Name: Puffball Meatloaf
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup textured vegetable protein; 1 1/2 cups vegetable stock (OR omit first two ingredients and use 1 and 1/2 cups ground round tofu); 1/4 cup olive oil; 1 cup chopped shallot; 4 stalks celery, sliced; 1 red bell pepper, sliced into strips; 1 green bell pepper, sliced into strips; 1 1/4 cups puffball mushrooms; 1 cup breadcrumbs; 1/4 cup chopped fresh parsley; 2 tablespoons tamari soy sauce; 2 tablespoons chopped fresh basil; 4 tablespoons ground flax seeds (2 T. seeds); 2 tablespoons lecithin granules; 1 teaspoon chili paste; 1 1/2 teaspoons dried thyme; 1 1/2 teaspoons dried sage; 2 teaspoons mustard powder; 2 teaspoons ground mustard; 1 teaspoon grated nutmeg; 2 cups ketchup, divided

Servings: persons

1 cup textured vegetable protein
1 1/2 cups vegetable stock (OR omit first two ingredients and use 1 and 1/2 cups ground round tofu)
1/4 cup olive oil
1 cup chopped shallot
4 stalks celery, sliced
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 1/4 cups puffball mushrooms
1 cup breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons tamari soy sauce
2 tablespoons chopped fresh basil
4 tablespoons ground flax seeds (2 T. seeds)
2 tablespoons lecithin granules
1 teaspoon chili paste
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried sage
2 teaspoons mustard powder
2 teaspoons ground mustard
1 teaspoon grated nutmeg
2 cups ketchup, divided

1
If using TVP combine in a stock pot with the stock and bring to a boil over high heat.
2
Cover and remove from heat-let stand 30 minutes and drain.
3
Preheat oven to 350 degrees.
4
Heat the olive oil in a medium skillet over medium heat.
5
Add the shallots, celery, bell pepper strips, and mushrooms.
6
Cook, stirring for 10 minutes.
7
In a large bowl combine remaining ingredients including the cooked veggies, reserving 1 cup ketchup.
8
Add the TVP if using.
9
Mix well.
10
Divide mixture in-between two small{6x4x3}, oiled loaf pans.
11
Top with remaining ketchup and bake for 1 hour.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup textured vegetable protein, 1 1/2 cups vegetable stock (OR omit first two ingredients and use 1 and 1/2 cups ground round tofu), 1/4 cup olive oil, 1 cup chopped shallot, and more.

Yes, Puffball Meatloaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Puffball Meatloaf

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