Mother Earth Living

Soy Foods: Tofu-Turkey Meatloaf

By Rachel Albert Matesz
September/October 2003
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Makes 8 servings
Start with soft or firm tofu, the kind packed in water (not the aseptic variety, which is too watery and not as flavorful). This loaf may fool even ardent meat eaters, who might otherwise shun tofu.

  • 1 pound lean ground turkey (dark or a mixture of light and dark meat)
  • 1/2 cup minced celery
  • 1/2 cup minced fresh parsley
  • 1/2 cup minced yellow or red bell pepper
  • 1/3 cup non-instant rolled oats
  • 2 tablespoons dried onion flakes or 1 cup finely minced fresh onion
  • 2 whole eggs or 4 egg whites
  • 2 tablespoons tamari soy sauce
  • 1 tablespoon dried, crumbled Italian herb blend (e.g., basil, oregano and thyme)
  • 2 cloves minced garlic
  • 1/3 teaspoon ground black or red pepper
  • 3/4 cup soft or firm tofu, rinsed and drained
  • 1/4 cup low-sodium tomato sauce
  • 1/2 cup low-sodium tomato sauce for topping
  1. Preheat oven to 350 degrees. Mist or rub a 9- by 5-inch loaf pan with olive oil. Crumble turkey into a bowl; sprinkle with celery, parsley, bell pepper, oats and onions. Set aside.
  2. In blender or food processor, combine and puree remaining ingredients (except 1/2 cup tomato sauce for topping). Pour pureed mixture over meat mixture; mix with clean, bare hands. Press into loaf pan, and top with remaining tomato sauce.
  3. Bake uncovered for 1 to 1 1/4 hours, until loaf is firm to the touch and pulls away from sides of pan. Cut into 8 slices and serve.


Chef Rachel Albert-Matesz brings 17 years of experience to the table as a whole-foods cooking instructor, healthy cooking coach, freelance food and health writer, and former restaurateur. Rachel currently teaches cooking classes and operates a personal chef service in Phoenix, Arizona.

Click here for the original article, A New Spin on Soy.








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