4 stalks celery, chopped fine
1 onion, chopped fine
4 cloves garlic, minced or pressed
20 oz. firm tofu, drained & mashed
1/2 cup walnuts, finely ground
3 cups cooked brown lentils (any will work but I like the french!)
2 1/2 cups quick-cooking oats
6 TBSP Bragg's liquid aminos
4 TBSP ketchup (additional for topping)
2 TBSP Dijon mustard
4 tsp dried parsley
1 tsp each thyme, sage, and rosemary
1 cup apple cider vinegar
1 cup catsup (Organic or you can make your own!)
2/3 cup maple syrup
2 TBSP blackstrap molasses
1 TBSP onion powder
2 tsp hot sauce (I make my own caribbean jerk, or used my raspberry thunder sauce)
*Note: We always make a double batch of BBQ sauce, just because we like ours extra juicy!
Pre-heat oven to 350°F. Lightly spritz 2 loaf pans or 9x13 baking dish (or use non-stick silicone bake-ware or line with parchment paper.
Sauté celery, onion and garlic on med heat in skillet with a little water or low sodium vegetable broth for 5 minutes until tender. Remove from heat and cool.
Mash tofu in large bowl.
Stir in cooked mixture and remaining ingredients, and combine well.
Press mixture into prepared dish
Top with a layer of BBQ sauce. (We like to use a toothpick to poke holes in the meatloaf to let the sauce soak down into it.)
Bake for 55 to 60 minutes, or until a toothpick comes out clean.