I first tasted this interesting meatloaf-substitute at Ananda Fuara, a vegetarian restaurant in San Francisco. The neatloaf (ha ha, Neatloaf) is amazing: juicy, soft, and tasty. I've passed this on to one friend, who passed it on to another, and all three of us love it.
They serve it with a side of mashed potatoes, or as a sandwich on wheat/nut bread with lettuce and tomatoes. Both ways are great. I googled this recipe, and I've added a few changes that worked in my oven.
1/4-1/3 C onion powder
1 C ricotta cheese
1/2 package firm tofu
1/4 vegetable oil
1/3 C onions, chopped
1/2 cup brown rice (soak before cooking so the rice is on the soft side)
1/2 tsp oregano
1/2 tsp basil
1/4 tsp rosemary (use fresh spices if available)
4 cups Special K (weird, huh? But it works! I think Corn Flakes or Rice Krispies would work too, but Special K is almost like a combination of the two)
1 1/2 tsp garlic
I have made these changes with success:
use any kind of tofu, from silken to firm. Don't use extra firm--it's dry.
when you don't have enough onion powder, use twice as much fresh onion.
when you forget to cook the brown rice, just substitute with tofu and/or cereal.
use a different rice.
add a cup of spinach that's been cooked and had the water squeezed out.
use marjoram in place of basil.
I haven't tried it yet, but I bed drained cottage cheese would work.
Preheat oven to 300 degrees. Sauté onions and garlic. If you're using dried herbs, add them now. Beat eggs in a large bowl, then add all ingredients except Special K. If you're using fresh herbs, chop them finely and add here. Mix well, then add Special K. Don't worry that the cereal is getting soggy; in fact, I'd let it sit a few minutes to soak in some moisture. Put mixture in a greased pan, and bake for 1 hour. Prepare the following sauce (it's a super easy BBQ sauce), and pour over the neatloaf after one hour. Poke some holes into the top to let the sauce seep in, if you wish. Bake for 10 more minutes.
1/2 C ketchup
1/8 C Dijon mustard
1/3 C molasses (or corn syrup, or melted brown sugar)
1/8-1/4 C apple cider vinegar (to taste)
pinch cayenne pepper