TOFU MEATLOAF

      Title: TOFU MEATLOAF
  Categories: Vegetarian
       Yield: 6 Servings
  
       1 lg Onion, sliced or chopped
       1    Half Green Pepper, sliced
       2 c  Chopped mushrooms [or less
            -to taste]
       1    Clove Garlic, minced
     1/2 c  Olive Oil [for sautee-ing
            -the above]
       2 c  Newman's Own Italian
            -Dressing
       1 pk Vegetarian Hamburger, Tofu
            -Crumbles
       4 c  Bread crumbs [I use whatever
            -I have
            Left -- wheat, Italian --
            The more kinds, the
            Better]
       2 cn Italian Tomato Paste
       2 c  Mozzarella Cheese, shredded
     1/2 c  Parmesan cheese
       1    Egg, room temperature
            Pepper
            Oregano
            Salt
  
   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.
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