"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.

Ingredients

• 1 C cooked brown rice
• 2 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

Preparation

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
processor or blender until very smooth.
4. Add the tofu mixture to the brown rice mixture. Stir with a spoon until well
blended and holds together.
5. Transfer mixture to an oil-sprayed 8in baking dish.
6. Bake at 350 degrees F for 60 minutes. Let stand for 10 minutes before serving.