Puffball Meatloaf

• 1 cup textured vegetable protein
• 1 1/2 cups vegetable stock (OR omit first two ingredients and use 1 and 1/2 cups ground round tofu)
• 1/4 cup olive oil
• 1 cup chopped shallot
• 4 stalks celery, sliced
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 1/4 cups puffball mushrooms
• 1 cup breadcrumbs
• 1/4 cup chopped fresh parsley
• 2 tablespoons tamari soy sauce
• 2 tablespoons chopped fresh basil
• 4 tablespoons ground flax seeds (2 T. seeds)
• 2 tablespoons lecithin granules
• 1 teaspoon chili paste
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried sage
• 2 teaspoons mustard powder
• 2 teaspoons ground mustard
• 1 teaspoon grated nutmeg
• 2 cups ketchup, divided

1. If using TVP combine in a stock pot with the stock and bring to a boil over high heat.
2. Cover and remove from heat-let stand 30 minutes and drain.
3. Preheat oven to 350 degrees.
4. Heat the olive oil in a medium skillet over medium heat.
5. Add the shallots, celery, bell pepper strips, and mushrooms.
6. Cook, stirring for 10 minutes.
7. In a large bowl combine remaining ingredients including the cooked veggies, reserving 1 cup ketchup.
8. Add the TVP if using.
9. Mix well.
10. Divide mixture in-between two small{6x4x3}, oiled loaf pans.
11. Top with remaining ketchup and bake for 1 hour.

vegetable stock, olive oil, shallot, stalks celery, red bell pepper, green bell pepper, mushrooms, breadcrumbs, parsley, soy sauce, fresh basil, ground flax seeds, lecithin granules, chili paste, thyme, sage, mustard powder, ground mustard, nutmeg, ketchup

Taken from www.food.com/recipe/puffball-meatloaf-71999 (may not work)