Spicy BBQ "Meatless" Loaf


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

BBQ Sauce

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.