Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Onion, sliced or chopped -I have
1 Half Green Pepper, sliced Left -- wheat, Italian --
2 c Chopped mushrooms [or less The more kinds, the
-to taste] Better]
1 Clove Garlic, minced 2 cn Italian Tomato Paste
1/2 c Olive Oil [for sautee-ing 2 c Mozzarella Cheese, shredded
-the above] 1/2 c Parmesan cheese
2 c Newman's Own Italian 1 Egg, room temperature
-Dressing Pepper
1 pk Vegetarian Hamburger, Tofu Oregano
-Crumbles Salt
4 c Bread crumbs [I use whatever

[Also Meat-less Loaf, Vegetarian MeatLoaf]

Created by James E. True

This is a good hodgepodge of ingredients, and is quite tasty. Really
good on Sandwiches!

Saute the chopped onion, garlic and olive oil in a saute skillet (at
least 8"), until glassy. Add the Green pepper, mushroom and HALF the
Newman's Dressing, reduce heat and continue to saute until peppers
are cooked (no longer crunchy). Add seasoning to personal preference.

Preheat oven to 425*.

Meanwhile in a large bowl, combine the bread crumbs (I usually just
take stale bread and tear it up into small pieces), one can of the
tomato paste, cheeses and Tofu. Beat the egg separately, and add to
Tofu-Bread mixture. Combine until bread is thoroughly saturated. Add
sauteed vegetables and remaining Newman's Dressing.

The Meatloaf mixture should be cohesive enough to form into a loaf,
but not soggy. If the mixture is too soggy, add more bread. If the
mixture is too crumbly, add more dressing, or tomato paste. Tofu has
a tendency to separate, so the more bread and cheeses, the better.

Spray a loaf pan with a non-stick cooking spray, and spoon tofu
mixture into pan, spreading to an even level. Spoon remaining can of
Tomato paste over tofu mixture, and spread evenly over the top. Bake
in 425 * oven 15-25 minutes, or until juices bubble up around the
edges.

Delicious as an entree, even better sliced on sandwiches. Refrigerate
covered, or loaf can be frozen.

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