Ingredients
Loaf:
- 1 pound Japanese eggplants (about 3)
- 1/2 cup walnuts
- 1 pound firm tofu
- 8 ounces shiitake or button mushrooms, stemmed
- 2 cloves garlic, minced
- 1 cup wheat germ
- 1 cup old-fashioned oats
- 1/4 cup chopped flat-leaf parsley
- 1 tablespoon chopped fresh sage leaves
- 1 large egg, plus 1 egg white
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon kosher salt
- Freshly ground black pepper
- 1/4 teaspoon red chile flakes
Mushroom Gravy:
- 2 tablespoons unsalted butter
- 6 ounces shitake, cremini, or button mushrooms
- Kosher salt
- Freshly ground black pepper
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon Marsala or sherry
- 1 cup vegetable broth, homemade or low sodium canned
- 2 sprigs fresh thyme, plus 1 teaspoon leaves
- 1/4 cup heavy cream
Directions
For the loaf: Over a gas burner or under an electric broiler, char the eggplants until the skin is black, turning as needed to cook all sides evenly. Wrap in foil and set aside to steam for 20 minutes. Remove from the foil and gently brush the skin off or rinse under warm water.
Preheat oven to 400 degrees F.
Pulse the walnuts in a food processor until finely ground. Transfer to a large bowl. Pulse the eggplant, tofu, and mushrooms into small pieces. Add mixture to the walnuts along with the remaining loaf ingredients. Mix together until evenly combined. Transfer the mixture into a 1 1/2-quart loaf pan or casserole dish and bake for 1 hour.
For the gravy: Melt the butter in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, about 8 minutes. Season mushrooms with salt and pepper to taste. Scatter the flour over the mushrooms and stir until lightly browned, about 1 minute. Add the marsala and broth and bring to a boil, cooking until thickened, about 2 minutes. Add the cream and fresh thyme leaves and season with salt and pepper.
Unmold the meatless loaf, slice, and serve with the mushroom gravy.
Copyright 2004 Television Food Network, G.P. All rights reserved.


















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 10 reviews
By marcikob_8624050
Palm Desert, CA
on January 29, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Meatless anything is not my thing so I will not comment on that but the Mushroom gravy was fabulous. The thyme & Marsala just brought it all together. Would be great on chicken. I used it on a Meatloaf that was not tomato based so it was perfect.
By krakow2004_12711955
Addison, 52
on March 05, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My suggestions: (1 try using a basic tomato sauce instead of mushroom gravy, (2 try using grilled eggplant instead of baked, (3 double the amount of salt, (4 try using a spice blend (I used a Moroccan mix, and (5 use instant oatmeal as opposed to the traditional type. This is a genuinely good recipe!!! The texture is remarkably close to real meatloaf, it cuts well, and holds its loaf shape. Thanks foodnetwork!!!
By susan.toth_12547370
Seattle, 87
on January 12, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I live in the UAE and wheat germ is an item that will have to be hunted down in the four corners of my emirate. Can I substitute bread crumbs or something else along those lines?
Read all 10 reviews