nutritional information

Per Serving:

  • 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

Tempeh-Oatmeal Meatloaf

Serves 6

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

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.

February 2010 p.72

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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.

Ahinny - 2016-03-20 16:51:02

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.

Adriana - 2014-02-03 20:20:00

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

kathy - 2013-02-14 21:59:04

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

Diane in Palos Verdes - 2012-04-29 20:15:36

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.

Diane in Palos Verdes - 2012-04-29 19:00:44

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.

Michelle - 2012-02-09 15:39:28

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..

Carol G. - 2011-10-09 22:34:03

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.

PG - 2011-07-18 19:16:17

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.

AlMaas - 2011-07-01 22:09:38

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.

Joan - 2010-11-30 20:03:47

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?

Danie - 2010-10-06 06:44:11

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

Lois-Cape Cod - 2010-10-05 12:22:20

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!

Jewels - 2010-09-29 08:36:18

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!

Suzanne - 2011-09-25 13:00:35