I am someone who, if given the choice, would not normally be excited about a loaf. Being raised a vegetarian I have never had meatloaf and it has taken me a long time to appreciate this particular comfort food. But that is the thing, loaf IS such a good comfort food. It is warm and substantial. So I thought I would make a go at it. I turned to my beloved Mollie Katzen and found this wonderful recipe in The Enchanted Broccoli Forest. Drop what you are doing and make this right now.
Tofu, Spinach and Walnut Loaf
-Preheat oven to 350. Lightly oil a 9×9 baking dish. (The recipe calls for a loaf pan but there was WAY too much to fit into one loaf pan. I suppose if you are very attached to the loaf shape you could put it into two loaf pans).
-Heat 1 Tbs. of vegetable oil in a deep skillet. Add 2 cups minced onion, ½ lb. minced mushrooms, and 6 gloves of minced garlic. I just blended them all in a food processer. Sauté over medium heat for about 10 minutes.
-Add 1 cup ground walnuts, 2 lbs. fresh spinach (or 20 oz. frozen, defrosted and drained), ¼ cup Worcestershire sauce (I used 3 Tbs. cider vinegar and 1 Tbs. soy sauce as a substitute since Worcestershire sauce has anchovies), and 1 tsp salt. Cook for another 8 minutes, until the spinach is wilted and everything is well combined.
-Stir in 1 Tbs. soy sauce, ½ lb. mashed tofu, 1.5 cups cooked brown rice (you have to plan ahead and cook your rice!), fresh black pepper, and ¼ tsp of nutmeg.
-Spread into the pan and bake for 1 hour (or more, there were some cold spots, and the crisper the outside the better, basically cook it as long as you want without burning it). Let sit for 10 minutes before serving. Serve hot with sauce (below) and a sprinkle of paprika (which I forgot, woops!)
Dilled Horseradish Sauce
-Melt 2 Tbs. butter into a medium saucepan. Whisk in 1-2 Tbs. of flour and cook over low heat, whisking often, for a minute or until the flour is cooked (slightly browned).
-Whisk in 1 ¼ cups of warmed milk and cook over low heat whisking often for another 5 minutes or until it started to thicken. Stir in 1 Tbs. prepared horseradish and ½ tsp of salt and remove from heat. Stir in 1 Tbs. minced fresh dill (or 1 ½ tsp. dried) and black pepper. I used dried and it was fine. Maybe it would be a little brighter with fresh, but then what am I going to do with all that dill!?!?