The very best mock meatloaf ever!

The very best mock meatloaf ever!

Made  times
genalynne 0

"This is one of the best mock meatloaf recipes I've ever made. It looks, smells and tastes like real meatloaf with almost the same texture. This is also fabulous as a "meatloaf" sammie the next day on some nice crusty whole wheat Italian bread with soy mozzerella - baked and melty. Mangia!!"
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6 servings yields One large loaf
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. First, earlier in the day you must get the water out of the tofu. Slice the tofu into squares and place in a bowl and place paper towel over and then place a plate over it and then weight it down with a heavy can, water bottle or other weighted container so there is constant pressure on the tofu. Leave for at least a couple hours (longer the better), changing the paper towel and draining the expressed water at least a few times. Tofu should be firm and somewhat dry
  2. Then, saute all vegetables in olive or soy oil until soft.
  3. In food processor, place tofu chunks, potato, all veggies, worchestershire and marinara. Pulse until a nice paste.
  4. Transfer the tofu paste to a large bowl. Add oats, egg substitute and all seasonings. Gently stir with wooden spoon until somewhat firm texture. If necessary to add more firmness, add more oats a tablespoon at a time until acceptable firmness. Taste mixture and adjust seasonings as you see fit (it's ok, there's no raw meat!)
  5. spray a large meatloaf pan with Pam or rub with a little olive oil to prevent sticking.
  6. transfer mock meatloaf mixture into the pan and shape into "meatloaf" shape
  7. Top the meatloaf with the sauce topping making sure to cover the sides and top.
  8. Bake covered with foil for 35 minutes then uncover and then bake another 10-15 minutes until sauce is nice and carmelized.
  9. Remove from oven and let sit for 5-10 minutes before slicing. Serve with garlic mashed potatoes. FANTASTIC!!