2-4tablespoonswarm water(or enough to make meatloaf type consistency)
For the Maple Tomato Glaze:
1/3cuptomato sauce(unseasoned sauce from a can)
3 1/2tablespoonsmaple syrup
2 1/2tablespoonslemon juice(fresh or bottled)
1/4teaspoonsalt(or to taste)
For the Meatloaf:
Preheat oven to 350 degree Fahrenheit.
Finely dice onion in food processor or grate.
Dice mushrooms in 1/4 inch pieces
Heat 1 tablespoon oil on medium heat, and saute onion and mushrooms for about 5 minutes, or until onions are translucent and mushroom is soft and lightly browned. Set aside.
Drain water off of tofu, and place block of tofu in large mixing bowl. Mash tofu with a fork or masher until it is crumbly.
Add onion and mushroom mixture to tofu mixture.
Tear up 4 slices of bread into bite sized pieces. In a blender or food processor, place 1/2 of the bread with 1 cup of pecans, and grind until you have breadcrumbs and pecan meal. By mixing the bread with the pecans, you prevent the pecan oils from causing the mixture to stick to the blender blades, saving you time. Repeat process with the other half of the bread and the last 1 cup of pecans. Add all breadcrumbs and pecan meal to large mixing bowl with tofu.
Add parsley, soy sauce, maple syrup, tomato paste, vital wheat gluten, flax meal, garlic powder, salt, sage, paprika, and warm water to your tofu mixture above. Mix thoroughly.
Spray an 8.5 inch x 5 inch loaf pan with nonstick cooking spray. (I use a coconut oil spray.)
Press meatloaf mixture sprayed loaf pan, and bake at 350 degrees Fahrenheit x 45 minutes.
Remove meatloaf, spread maple tomato glaze (instructions below) on top, and bake for another 10-15 minutes. Allow meatloaf to cool for 10-15 minutes before attempted to slice or remove from pan.
For the glaze:
In a medium saucepan, combine tomato paste, tomato sauce, maple syrup, lemon juice, and salt.
Mix thoroughly with a wire whisk, and heat until mixture starts to bubble. Set aside until after meatloaf has baked for 45 minutes. Then spread on meatloaf for final 10-15 minutes of baking.
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