Wednesday, February 14, 2007

Neatloaf (veg meatloaf from Ananda Fuara)

I used to love going to Ananda Fuara for lunch, the calm blue walls with clouds and the hippie atmosphere is also very cool. The neatloaf is the best, the recipe also includes a zippy bbq glaze. The restaurant serves this with mashed potatoes and a mushroom gravy that I am on the prowl for.

I remember being very disappointed because the restaurant closes down for a week or so when the staff goes on a bi-annual pilgrimmage to see the bagwan (seems to happen when I had a particular craving for neatloaf).

4 eggs
2/3 envelope Lipton Onion Soup Mix (the whole packet measures 1/4 cup, so use slightly less or use the whole packet if you like the onion soup mix taste) - for vegetarian version substitute dry soup mix without beef bouillion
1/3 LB low-fat ricotta cheese
1/3 LB firm tofu (mashed into small pieces)
1/4 cup vegetable oil of choice
1/3 cup onions
1/2 cup cooked brown rice
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. rosemary (fresh is good)
4 cups (dry measured) Special K (note: this approximately equals 4 oz or 113 grams of the cereal by weight)
1 1/2 tbsp. garlic

1/2 cup ketchup
1/8 cup Dijon mustard
1/4 cup molasses
1/8 cup to 1/4 cup apple cider vinegar (to taste)
Pinch cayenne ground pepper (to taste)

Preheat oven to 300F.

Sauté onions and garlic.

Beat eggs in a bowl, and then add all other ingredients except the Special K. Mix well and then add the Special K last. Put in pan that is sprayed with cooking oil.

Bake for 1hour. Pour sauce over loaf after 1 hour, and bake for 10 more minutes.

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