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Healthier, Lighter Half-Meat Meatballs or Meatloaf

6 ounces textured vegetable protein
5 ounces tofu
4 garlic cloves
12 onion
4 scallions
2 stalks celery
1 cup mushroom, chopped
12 red pepper
2 tablespoons ketchup
1 tablespoon Dijon mustard
1 teaspoon lemon pepper
3 tablespoons soy sauce
1 lb ground lean pork
8 ounces lean ground beef
1 egg
34 cup quick-cooking oatmeal
2 -3 tablespoons breadcrumbs
2 tablespoons dried parsley
1 12 teaspoons poultry seasoning
1 tablespoon oil
13 cup low sodium vegetable broth


Reconstitute 1/2 12-ounce package of TSP/TVP according to package directions, in either hot water or with additional hot low-sodium broth. Finely chop the celery, onions, scallions, garlic and mushrooms and 'saute' in 1 T oil for a few minutes, then add the broth and stir over medium heat until soft. Let cool. Crumble the tofu, add the rest of the ingredients and the cooked vegetables and mix well with your hands. Add a more bread crumbs if needed to bind these; they will be light and will firm up a bit in the oven while they cook. Microwave a small amount to taste for seasoning and adjust as needed. Form into meatballs and bake on non-stick spray prepared foil until cooked through. I make 1 1/2 inch meatballs, because that's the size my ice cream scooper makes, and I bake them at 350 for about 40 minutes. If you want to make a meatloaf with this, bake it for an hour.

Source: www.food.com