Meatless Meatloaf with Mushroom Gravy

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Meatless Meatloaf with Mushroom Gravy

 

Loaf:

1 pound Japanese eggplants, (about 3)

1/2 cup walnuts

1 pound firm tofu

8 ounces shiitake mushrooms, or button mushrooms, stemmed

2 cloves garlic, minced

1 cup wheat germ

1 cup old-fashioned oats

1/4 cup chopped flat-leaf parsley

1 tablespoon chopped fresh sage leaves

1 large egg, plus 1 egg white

1 tablespoon chopped fresh thyme leaves

1 tablespoon kosher salt

Freshly ground black pepper

1/4 teaspoon red chile flakes

Mushroom Gravy:

2 tablespoons unsalted butter

6 ounces shitake mushrooms, cremini or button mushrooms, or a combination

Kosher salt

Freshly ground black pepper

1 1/2 tablespoons all-purpose flour

1 tablespoon Marsala or sherry

1 cup vegetable broth, homemade or low sodium canned

2 sprigs fresh thyme, plus 1 teaspoon leaves

1/4 cup heavy cream

 

 

 

 

 

 

For the loaf: Over a gas burner or under an electric broiler, char the eggplants

until the skin is black, turning as needed to cook all sides evenly. Wrap in

foil and set aside to steam for 20 minutes. Remove from the foil and gently

brush the skin off or rinse under warm water.

Preheat oven to 400 degrees F.

 

Pulse the walnuts in a food processor until finely ground. Transfer to a large

bowl. Pulse the eggplant, tofu, and mushrooms into small pieces. Add mixture to

the walnuts along with the remaining loaf ingredients. Mix together until evenly

combined. Transfer the mixture into a 1 1/2-quart loaf pan or casserole dish and

bake for 1 hour.

 

For the gravy: Melt the butter in a skillet over medium-high heat. Add the

mushrooms and cook, stirring occasionally, about 8 minutes. Season mushrooms

with salt and pepper to taste. Scatter the flour over the mushrooms and stir

until lightly browned, about 1 minute. Add the marsala and broth and bring to a

boil, cooking until thickened, about 2 minutes. Add the cream and fresh thyme

leaves and season with salt and pepper.

 

Unmold the meatless loaf, slice, and serve with the mushroom gravy.

 

Prep Time: 30 minutes

Inactive Prep Time: 20 minutes

Cook Time: 1 hour

Yield: 4 to 6 servings

 

Source: Food Network Test Kitchens

Formatted by Chupa Babi: 04.17.08

 

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