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Tempeh Meatloaf {Pantry Basics}

 

Ok, technically tempeh is not something that goes in your pantry.  And you definitely don’t have to use it.  But it does come in handy sometimes.  It keeps in the fridge for awhile so it is nice to have a package or 2 on hand.

What is tempeh?  Well, I’m glad you asked!  Tempeh is a product made from fermented soybeans that are then binded together into a “cake”.  It originated in Indonesia. Unlike with tofu, the whole soybean remains intact in the process of making the tempeh.  Because of this tempeh has a higher protein and fiber content.  Also, the soy is more digestible because of the fermentation process.  source

Tempeh is definitely the underdog in the meat substitutes world.  It is a little strange looking straight from the package.  It has a stronger flavor than tofu.  But it is now readily available in most grocery stores and makes a mean meatloaf.

I served this meatloaf with roasted carrots, mashed potatoes (with some cauliflower snuck in!) and gravy

Tempeh Meatloaf

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 servings

2 slices

Tempeh Meatloaf

Ingredients

  • 1 c oats
  • 1 8 oz package tempeh
  • 1 onion, quartered
  • 2 cloves of garlic
  • 1 T flaxseed mixed with 3 T water
  • 4 T ketchup
  • 2 T low sodium soy sauce
  • 2 T nutritional yeast
  • 1 T beef style seasoning
  • 1 T oregano
  • 1 tsp thyme
  • 1/4 cup ketchup
  • 1 tsp maple syrup

Instructions

  1. Preheat oven to 350 degrees
  2. Shred the tempeh using a cheese grater.
  3. Place the onion, garlic, and oats in food processor and pulse until finely chopped.
  4. Remove from food processor and place in medium bowl.
  5. Add the remaining ingredients, except for the remaining ketchup and maple syrup, and mix well.
  6. Place in bread pan that has been coated with cooking spray.
  7. Mix together 1/4 cup ketchup and 1 tsp maple syrup. Spread over the loaf
  8. Bake for 30-35 minutes
  9. Let cool for about 10 minutes before slicing.

Notes

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http://www.thriftyveggiemama.com/2012/04/tempeh-meatloaf-pantry-basics/

Here are  more recipes  using tempeh

Tempeh and Green Bean Stirfry with Peanut Sauce

Bacon, Mushroom, and Mozzarella Pizza 

 

 

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7 Comments

  1. This is fantastic, I would never have thought to make a meatless loaf with tempeh. How very creative, I love this idea. Is that flax seed meal? Wonderful.

    • Thank you! Yes it is flaxseed meal.

  2. I just adore tempeh–it is delicious! I’m definitely going to save this recipe.

    • It’s a new love for me.

  3. I recently watched a episode of Martha Stewart where they used tempeh. I had never heard of it but it got me wanting to know more. Thanks for providing the What is it? info.
    I’m always interested in some new recipes to add to my Recipe File Box. That’s why I love MPM!
    Looks like there’s going to be lots of yummy meals eaten this week.

  4. Hi. This looks wonderful and I would like to make it soon. Can you clarify for me what “beef style seasoning” is? If I don’t have it, is there a suitable substitute? Thanks.

    • I buy beef style seasoning from clnf.org (country life natural foods which is a co-op)
      If you don’t have it you could use onion powder, garlic powder and a little thyme.
      Hope you enjoy the meatloaf.

Trackbacks/Pingbacks

  1. What I Ate Wednesday | - [...] get home until around 3.  I got the kids settled playing something and then warmed up leftover tempeh meatloaf …
  2. Menu Plan Monday | - [...]  Tempeh Meatloaf and Mashed [...]
  3. Menu Plan Monday | - [...]  Tempeh Meatloaf with Mashed [...]

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