Tempeh Meatloaf

Ingredients

• Tempeh

  16 oz or 454g

• Water

  Plain, clean water

  1 cup or 237g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ketchup

  8 tbsp or 120g

• Mustard

  Prepared, yellow

  2 tbsp or 30g

• Miso

  2 tbsp or 34g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Maple syrups

  2 tbsp or 40g

• Balsamic vinegar

  2 tbsp or 32g

Directions

1. Preheat the oven to 350° and line four mini loaf wells (or one standard loaf pan) with parchment for easy release.
2. Crumble the tempeh and combine with water and soy sauce in a saucepan. Bring to a boil, then reduce to a gentle simmer. Cook, stirring and breaking up the tempeh, until the liquid is absorbed, about 20 minutes. Let cool slightly.
3. Warm the oil in a skillet over medium heat. Sauté the onion and garlic until softened and translucent, 4–6 minutes. Let cool slightly.
4. In a large bowl, whisk half of the ketchup with the mustard and miso until smooth. Add the cooked tempeh, sautéed onion and garlic, and breadcrumbs. Stir until evenly combined and the mixture holds together when pressed.
5. Divide the mixture into equal portions and pack firmly into the prepared mini loaf pans (or press evenly into one larger pan), filling about three-quarters full and smoothing the tops.
6. Whisk the remaining ketchup with the maple syrup and balsamic vinegar, and spread the glaze over the tops. Bake until set, edges are lightly caramelized, and the loaves feel firm, about 45 minutes.
7. Cool 5–10 minutes before unmolding, then slice and serve.