Tofu and Veal Meatloaves with Barbecue Sauce
Preparation
25 MIN
Cooking
40 MIN
Servings
4 to 6
Freezes

Tofu and Veal Meatloaves with Barbecue Sauce

Ingredients

    Barbecue Sauce

  • 2 garlic cloves, finely chopped
  • ½ cup (125 ml) tomato-based chili sauce
  • 2 tbsp (30 ml) molasses
  • 1 tsp (5 ml) Tabasco sauce

    Tofu and Veal Meatloaves

  • 1 small onion, finely chopped
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 tbsp (15 ml) vegetable oil
  • 1/2 lb (225 g) firm or extra-firm tofu, patted dry and grated
  • 1/2 lb (225 g) lean ground veal
  • ¼ cup (15 g) panko breadcrumbs
  • 1 egg
  • ½ tsp salt

Preparation

Barbecue Sauce

  1. In a bowl, combine all of the ingredients.

Tofu and Veal Meatloaves

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Place a muffin tin on a baking sheet. Brush six muffin cups with oil and add 1 tsp (5 ml) of the barbecue sauce to each cup.
  2. In a non-stick skillet over medium heat, soften the vegetables in the oil. Transfer to a bowl. Add the remaining ingredients and 1/4 cup (60 ml) of the barbecue sauce to the bowl. Season with pepper. Using your hands, combine the mixture thoroughly.
  3. Working with lightly oiled hands, shape the mixture into 6 balls. Place in the oiled muffin cups.
  4. Bake for 35 minutes, basting the mini meatloaves with the remaining barbecue sauce twice during cooking. Let rest for 5 minutes before unmoulding.
  5. Delicious served with pickle coleslaw (see recipe).