Not Meat Loaf


2 cups mushrooms, trimmed
2 medium onions, sliced (about 2 cups)
2 cups cooked brown rice (from 1 cup raw)
2 cups brown lentils, cooked (from 1 cup raw)
1 cup ketchup, divided
1/3 cup low fat firm tofu
1/3 cup low sodium tamari soy sauce
3 tablespoons granulated onion
1 teaspoon granulated garlic
1/2 cup egg substitute
1 cup rolled oats
2 large carrots, grated
1/2 cup mashed potato flakes
1 tablespoon fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon sea salt
ground black pepper to taste canola oil cooking spray.

Preheat oven to 350.

Slice mushrooms and rinse them (for added moisture).

Spray a large sautZ pan once with cooking spray. Cook onions and mushrooms over low heat until the mushrooms soften, about 10 to 12 minutes.

Place mushrooms and onion mixture in a food processor. Add rice, lentils, 3/4 cup ketchup, tofu, tamari sauce, onion and garlic and process until smooth.

Add egg substitute and process again.

Place mixture in a bowl and add oats, carrots, potato flakes and thyme. Mix well.

If you are planning to unmold the loaf, line the bottom of a 9x5x3 inch loaf pan with parchment paper that has been cut to fit. Spray sides of pan with cooking spray.

Place mixture in pan and spread evenly. Use a knife to make an X shaped groove in the top of the loaf. Spread remaining 1/4 cup ketchup over the top.

Bake in preheated oven until firm to the touch, about 1 1/2 hours.

To unmold: allow the loaf to cool to room temperature, then invert it on a plate or board and remove parchment paper. Cover the bottom with another plate or board and turn the loaf over so that it is right side up. Slice and place slices on sprayed baking sheet. Cover with foil to reheat at 350 until heated through, about 15 minutes. If you are not unmolding the loaf, slice it in the pan.