Serves 6 to 8

Meatloaf, with or without meat is one of those things that can be so delectable it makes you want to weep or it can be fit for the garbage can only.  Many people’s memories of meatloaf stem from the atrocities they had forced upon them in school cafeterias or military mess halls.  Let me hasten to say, neither are meatloaf.  I make two types of meatloaf; one a sort of all American affair that I serve with mushroom gravy and the other is Italian style glazed with a red sauce.  The one presented here is a vegetarian version of the American type.  Served with rich mushroom gravy and Yorkshire pudding it makes an excellent centerpiece for your Christmas dinner.

2 or 3 tablespoons of olive oil

2 yellow onions, diced

4 to 6 cloves of garlic, minced

1 stalk of celery, diced

1 bell pepper, (red or green), seeded and diced

1 cup chopped mushrooms

1/4 cup finely chopped fresh parsley

2 teaspoons mixed dried herbs, (Italian seasoning)

A pinch of dry chili flakes – (optional)

2 cups cooked long grain brown rice

1 cup cooked pinto beans, well mashed

1 cup quick oats

1 package extra firm tofu, crumbled

3 or 4 slices of fresh bread, crumbled

2 or 3 eggs *

1 teaspoon sugar

Salt and fresh coarse ground black pepper to taste

1 cup Court Bouillon or vegetarian broth

1/4 cup butter or non-dairy substitute

Heat the olive oil and begin sautéing the onion and garlic.  Add the celery, pepper, mushrooms, parsley, herbs and chili flakes.  Continue to sauté over a moderate heat until the vegetables are beginning to caramelize.  Remove from the heat and place in a large bowl.  Add the remaining ingredients except court bouillon and butter, to the bowl and mix well.  Your hands are the best tools for this process. 

To bake you may either pack into traditional loaf pans or form into an oval loaf a baking sheet that has been lined with Bakers' Parchment.  Cover loosely with foil and bake in a preheated 350°f oven for forty-five minutes to an hour. 

Put the court bouillon or vegetarian broth and the butter in a small saucepan and heat until the butter is melted.  Use this to baste the loaf periodically during the baking.  When done, uncover and bake for ten minutes longer.  Remove from the oven and allow to rest for about ten minutes before removing to a serving platter.  You will need two large spatulas to carefully lift the loaf to the platter.  Pour a generous amount of mushroom gravy over it and garnish with sprigs of fresh parsley.  You could also garnish it by placing piles of whatever vegetables you are serving around it.  Accompanied by individual Yorkshire puddings and extra gravy this makes a festive and delectable meal for the holidays or any special occasion. 

A half cup of pine nuts or chopped walnuts or almonds is a nice addition.

* Vegans use 1 tablespoon powdered flax seed egg substitute blended with 1/4 cup warm water.