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Tempeh-Oatmeal Meatloaf

Cooked oatmeal provides the binder for raw oats, tempeh, onions, tomatoes, and spices in this home-style favorite. If you don’t have herbes de Provence in your spice collection, substitute Italian seasoning mix, fines herbes, or 2 teaspoons poultry seasoning.

Ingredients: 

Ingredients: 

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2 cups old-fashioned oats, divided
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2 cloves garlic, minced (2 tsp.), divided
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1 bay leaf
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1 Tbs. olive oil
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1 small onion, chopped (1 cup)
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1 Tbs. herbes de Provence
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1 15-oz. can chopped tomatoes
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1 8-oz. pkg. tempeh
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¾ tsp. vinegar
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¾ tsp. sugar
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¾ tsp. baking powder
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1 ½ cups prepared marinara sauce

Instructions: 

1. Preheat oven to 350°F. Coat large loaf pan with olive oil cooking spray. Bring 1/2 cup oats, 1 tsp. garlic, bay leaf, and 1 cup water to a boil in saucepan. Reduce heat to medium-low, cover, and cook 10 minutes, or until oatmeal is thick, stirring occasionally. Remove from heat, remove bay leaf, and set aside.
2. Heat oil in large skillet over medium heat. Add onion, and sauté 3 to 5 minutes, or until translucent. Add herbes de Provence and remaining 1 tsp. garlic, and sauté 1 minute more. Add chopped tomatoes and juice. Crumble tempeh into mixture, and stir in vinegar and sugar. Season with salt and pepper, if desired.
3. Transfer tempeh mixture to food processor, add cooked oatmeal, and blend until combined. Add remaining 1 1/2 cups oats and baking powder, and pulse until combined.
4. Spread oat mixture in prepared loaf pan. Spray top with olive oil cooking spray, and pour marinara sauce over top. Bake 50 minutes to 1 hour, or until top begins to brown and marinara sauce is hot and bubbly.

Nutrition Information: 

Calories: 
289
Protein: 
14 g
Total Fat: 
10 g
Saturated Fat: 
2 g
Carbohydrates: 
38 g
Cholesterol: 
1 mg
Sodium: 
449 mg
Fiber: 
6 g
Sugar: 
10 g
Yield: 
Serves 6

Comments on this Recipe

I had great success with this! It was moist, not runny, very flavorful. Next time I will experiemtn with different herb combinations. More oats wouldn't be bad, and I only used enouhg marinara to cover the top. Thanks for the recipe!

I made it, and it is absolutely DELICIOUS!!! Instead of plain 'Chopped tomatoes' I used a can of organic diced tomatoes in oregano an basil! I also substitute the 'herbes de provence' for Italian seasoning, dried basil, and dried parsley. Then, I topped it with organic ketchup and Red Wine tomato pasta sauce. Yummy!!! Even my husband, who is not a vegetarian like me, LOVED IT!!!!

I was surprise that my husband liked this since he does not care for tempeh. I think what we liked was all the garlic I put in it. I left out the sugar, baking powder, and the herbes de Provence. Instead of the herb mixture ... which I didn't have... I used 1tsp each of basil, oregano, and thyme. I would definitely make it again. Thank you for a great and easy recipe!

Is the 1 1/2 cups of oatmeal uncooked when you put it in the food processor.

I am currently stationed in Italy, and am not able to get temph. Would tofu work in this recipe instead? If so, which consistency do I need to get?

I used rubbed sage instead of herbes de Provence and didn't use marinara, but opted for 1/2 c. of ketchup on top. Those changes made it more like the meatloaf my mother used to make.

Horrible. Too moist and never set up correctly. Definitely leave out the tomato sauce and add more oats to make it more like a "loaf". Throwing it all away.

Agreed, came out horrible. Looks more like a thick porridge than anything else. Perhaps adding more oats will do the trick, but I'm skeptical.

I will NOT be fixing this again and I will be taken it off of my recipe list.. it was the nastiest I have ever tasted.. Thank the Lord this is not my 1st. Vegetarian recipe I have fixed.. if so I most likely would not even try to fix any more..

Wow! This certainly has mixed reviews, doesn't it? I'm tempted to try it anyway. Joan, thank you for the suggestion - I also think using ketchup instead of marinara would make it more like my dad's classic meatloaf - a fond childhood memory.

I just put this in the oven and can't wait to see how it turns out. For the topping, I used a glaze of 2 T ketchup, 1 T maple syrup, 1 T balsamic vinegar, and 1 T applesauce. Almost forgot to add in the rest of the oatmeal!! I sub'd 1/4 c oat flour for 1/2 cup of the oatmeal, but did add the rest of the oatmeal to the mix.

We just tried it, and we love it. We think we might add a touch of Worchestire sauce to the mix next time too.

This recipe never set up and I made the mistake of making a double batch. NEVER AGAIN!

I have done this recipe many, many times. I like the taste but that I guess is subjective. However, I have to say that it has always set well, I cut it with a knife with no problem. It's never been runny. I wonder if the people that ended up with a runny loaf followed the directions properly.

Made this many times. Don't use food processor, just combine all ingredients together, spread the mixture in loaf pan, and cover with ketchup. Bake until nicely browned and let it sit for 15 minutes before slicing. Slices beautifully and brings back childhood memories. Thanks for the recipe.