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1
For the meatloaf:
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Preheat oven to 200 C. Place almonds into a food processor and pulse the nuts until ground.
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3
Heat a grill to medium heat then add the eggplants.
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4
Cook on all sides until skin is black then wrap them in plastic wrap and let them steam for about 20 minutes.
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5
Then peel off the skin and cut it into chunks.
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6
Place the mushrooms, tofu, eggplant, garlic, salt, chili flakes, black pepper, egg and parsley into the food processor with the ground almonds.
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Pulse until creamy.
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Add the rolled oats and pulse it a few more times.
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9
Transfer the mixture into a 9x5 loaf pan and bake at 200 C for 1 hour.
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10
Remove the meatloaf from the oven and let it cool down then slice it up.
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11
For the gravy: Wash and chop up the mushrooms.
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Set aside.
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13
In a saucepan over medium heat melt the butter.
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Add the mushrooms and cook them for about 10 minutes, stirring occasionally.
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15
Season with salt and pepper, then scatter in the flour and stir again.
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Pour in the Marsala wine and the broth and keep cooking until liquid thickens.
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Add the cream and half of the fresh chopped parsley.
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Cook until heated through and thickened a bit.
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19
Note: to reduce fat content I used whole fat milk instead of cream and let me tell you something, it worked just fine!
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20
Serve the sliced meatloaf with the mushroom gravy and some freshly chopped parsley!
