Ingredients
FOR THE NEATLOAF:
4 eggs
2/3 envelope Lipton Onion Soup/Onion Dip 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)
1/4 cup vegetable oil of choice
1/3 cup chopped onions
1/2 cup cooked brown rice
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. rosemary (fresh is a MUST!!!)
4 cups (dry and crushed) Special K (note: this approximately equals 4 oz or 113 grams of the cereal by weight)
1 1/2 tbsp. garlic
FOR THE SAUCE:
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)
Preparation
Preheat oven to 300 degrees F.
Sauté onions and garlic.
Beat eggs in a bowl, and then add all ingredients (including onions and garlic) except the Special K. Mix very well (no chunks of tofu) and then add the Special K last. Mix together and then put in pan that is sprayed with cooking oil.
Bake for 1 hour. Pour sauce over loaf after 1 hour, and bake for 10 more minutes.
This dish goes well with mashed potatoes.
