Beef-Tofu Loaf Recipe
This beef tofu loaf is a vegetable filled loaf made with ground beef. Herbed with oregano and parsley, this beef and tofu loaf is quite filling and has the goodness of tofu. Served with fresh veggies of choice, the beef tofu loaf is quite savory.
Ingredients
| Egg | 1 , beaten | |
| Water | 2 Tablespoon | |
| Rolled oats | 1/4 Cup (16 tbs) | |
| 1/4 cup soft whole wheat bread crumbs | ||
| Snipped parsley | 3 Tablespoon | |
| Dried oregano | 1 Teaspoon, crushed | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Ground beef | 1 pound | |
| Bean curd | 8 Ounce, mashed | |
| Onion | 1 Medium, finely chopped | |
| Shredded carrot | 3/4 Cup (16 tbs) | |
| Turnip | 1/4 Cup (16 tbs), shredded | |
| Zucchini | 1/4 Cup (16 tbs), shredded | |
Directions
In a bowl stir together the egg, the first 2 tablespoons water, the oats, bread crumbs, parsley, oregano, salt, and pepper.
Add the ground beef, bean curd, and onion; mix well.
Spoon halfof the mixture into the bottom of a 9x5x3 inch or 8x4x2 inch loaf pan.
Place half of the carrot and all of the turnip and zucchini down the center of the meat to within 1/2 inch of edges.
Spoon remaining meat mixture over all, lightly pressing meat layers together.
Bake in a 350° oven for 1 to 1 1/4 hours or till done.
Meanwhile, place reserved carrot in a small saucepan with the last 2 tablespoons water.
Cover and cook over medium-high heat for 3 to 5 minutes or till crisp-tender; drain.
Drain fat from meat loaf.
Transfer the loaf to a serving platter; top with the cooked carrots.
Garnish with cherry tomatoes and Italian parsley sprigs, if desired
Add the ground beef, bean curd, and onion; mix well.
Spoon halfof the mixture into the bottom of a 9x5x3 inch or 8x4x2 inch loaf pan.
Place half of the carrot and all of the turnip and zucchini down the center of the meat to within 1/2 inch of edges.
Spoon remaining meat mixture over all, lightly pressing meat layers together.
Bake in a 350° oven for 1 to 1 1/4 hours or till done.
Meanwhile, place reserved carrot in a small saucepan with the last 2 tablespoons water.
Cover and cook over medium-high heat for 3 to 5 minutes or till crisp-tender; drain.
Drain fat from meat loaf.
Transfer the loaf to a serving platter; top with the cooked carrots.
Garnish with cherry tomatoes and Italian parsley sprigs, if desired
Chef
