Chris Yeo's
Tofu-and-Meat Loaf
6 to 8 servings- for the topping
- 3 tablespoons ketchup
- 2 tablespoons hoisin sauce
- 2 teaspoons Dijon mustard
- ½ tablespoon light brown sugar
- for the loaf
- 1 14-ounce package extra-firm tofu, drained
- ½ pound ground beef
- ½ pound ground turkey
- 3 slices bread, torn into small pieces
- 2 eggs, lightly beaten
- ½ onion, finely chopped
- 1 celery stalk, finely chopped
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger (optional)
- ¼ teaspoon red pepper flakes (optional)
- A day in advance, crumble the tofu into a plastic container. Freeze overnight or for up to 4 hours. Thaw the tofu and pat it dry with a paper towel before using.
- Preheat oven to 350° F. In a small bowl, whisk together the topping ingredients.
- In a large bowl, break up the tofu with your hands. Add the remaining loaf ingredients and combine well. Pat the mixture into a 9-by-5-inch loaf pan. Bake for 45 minutes.
- Remove the loaf and brush it with the topping, then return it to the oven and bake for 15 minutes more.
- Remove and let the loaf cool for 5 minutes before slicing and serving.
Next Page: Brian Pekarcik's Maple-Glazed Tofu with Spaghetti Squash
