making meatloaf healther with tofu and tempeh
Time to create a lower fat – part veggie product meatloaf! I have two in the oven. I used my basic meatloaf recipe, which is based on the one from Cooks Illustrated, but, instead of two pounds of ground meat (1/3 to 2/3 pork to lean beef) this is what I did:
One is with part tofu – tofu comes in a 14 oz package so I just used the whole thing. Sliced it into eight or ten slices (can’t remember which!), squeezed water out of it (I actually pressed in under weight on a slanted board, but I think just squeezing the slices between paper towels would be fine) and crumbled it up and mixed it in with about 1 1/2 lbs of meat.
The other has an 8 oz package of tempeh crumbled up with the 1 1/2 pounds of meat.
My guess is that the tofu one will be fine – as in Steve will like it. 🙂 Tempeh has a rather distinct flavor, being a fermented product. Although, it has a fair amount of fiber, so I am hoping Steve likes this one, too.
As always, I adjust the main recipe by adding 1/2 cup grated carrot per loaf and I use flax seeds ground with water (about 1:3) to replace the eggs because of Steve’s egg allergy.
Well, only time will tell how these come out! I’ll post later…..