Neatloaf

• FOR THE NEATLOAF:
• 4 eggs
• 2/3 envelope Lipton Onion Soup/Onion Dip Mix (the whole packet measures 1/4 cup, so use slightly less
• or use the whole packet if you like the onion soup mix taste) for vegetarian version substitute dry soup mix without beef bouillion
• 1/3 LB low-fat ricotta cheese
• 1/3 LB firm tofu (mashed)
• 1/4 cup vegetable oil of choice
• 1/3 cup chopped onions
• 1/2 cup cooked brown rice
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1/2 tsp. rosemary (fresh is a MUST!!!)
• 4 cups (dry and crushed) Special K (note: this approximately equals 4 oz or 113 grams of the cereal by weight)
• 1 1/2 tbsp. garlic
• FOR THE SAUCE:
• 1/2 cup ketchup
• 1/8 cup Dijon mustard
• 1/4 cup molasses
• 1/8 cup to 1/4 cup apple cider vinegar (to taste)
• Pinch cayenne ground pepper (to taste)

1. Preheat oven to 300 degrees F.
2. Saute onions and garlic.
3. Beat eggs in a bowl, and then add all ingredients (including onions and garlic) except the Special K. Mix very well (no chunks of tofu) and then add the Special K last. Mix together and then put in pan that is sprayed with cooking oil.
4. Bake for 1 hour. Pour sauce over loaf after 1 hour, and bake for 10 more minutes.
5. This dish goes well with mashed potatoes.

neatloaf, eggs, onion soup, onion soup, lowfat ricotta cheese, firm tofu, vegetable oil, onions, brown rice, oregano, basil, rosemary, cereal, garlic, ketchup, mustard, molasses, apple cider vinegar, cayenne ground pepper

Taken from www.epicurious.com/recipes/member/views/neatloaf-1264334 (may not work)