Recipe - Healthy Choice Meatloaf

1 Block tofu; crumbled
By hand to form small pieces
2 cup Brown rice; cooked
1 Red onion; minced
2 Carrots; chopped
2 Ribs leafy celery; chopped
1 small Green pepper; chopped
6 sl Whole wheat bread; crumbled
And toasted into bread
crumbs
1 cup Tamari soy sauce
1 cup Chopped peanuts
OR sunflower seeds; toasted
One half teaspoon Savory
1 teaspoon Oregano
One half teaspoon Thyme
One fourth teaspoon Cumin
One fourth teaspoon Rosemary
1 teaspoon Paprika
One fourth bn Parsley; minced
Three fourths cup Tomato puree
1 teaspoon Cider vinegar
OR brown rice vinegar

Mix tofu, rice, and vegetables together. Add bread crumbs and rest of
ingredients, except puree and vinegar, mixing well. If mixture is too dry,
add a quarter to halfcup water. "Meatloaf" should be firm, and not too
liquidy. Lightly oil bread loaf pan or 4 by 4 square pan with safflower oil
and place "meatloaf" in it. Mix puree and vinegar together and drizzle on
top. Bake at 350 degrees for 1 hour, preferably on top shelf of oven.

Source: David Fine, chef/owner, Healthy david's cafe, (Design Center), 418
Cerrillos, Santa Fe, NM > Meatloaf story by Alan C. Taylor for the new
mexican, 5/14/97

Recipe by: David Fine, Santa Fe, NM

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