If you follow the exact recipe, you end up with something that tastes incredibly close to real meatloaf in both texture and flavor. It's really quite impressive. Over the years, however, I've stopped measuring the ingredients and gotten used to substituting with whatever's in my pantry. Today's version turned out a little more dry and loose than it's supposed to be, but variation is part of the fun. I'll link the original recipe below, and include substitutions and additions I've used in the past.
Neatloaf is foolproof if you follow the instructions carefully, as it requires no technique and is difficult to overbake. It's great in a sandwich with some greens, or with mashed potatoes and gravy on the side. The link includes a recipe for lazyman's barbeque sauce, but you can use your own (or be even lazier and use one out of a bottle).
Link to recipe
4 eggs
1/3 LB low-fat ricotta cheese (I've substituted plain Greek style yogurt, the thicker the better)
1/3 LB firm tofu, mashed into small pieces(I prefer silken)
1/4 cup oil (canola, vegetable, grapeseed, or olive)
1/3 cup onions, diced and sauteed
3 cloves garlic, diced and sauteed with the onions, then cooled
1/2 cup cooked brown rice (up to 1 cup)
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. rosemary (herbs can be dried or fresh)
4 cups (dry measured) Special K (any cereal with flakes in it is fine)
1/3 package Lipton's onion soup mix (or one tablespoon each of onion and garlic powder)
I've also added frozen spinach, which brightens up the flavor. Basically, the recipe works as long as you have the eggs and a few items for bulk (rice, tofu, cereal).
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