Neatloaf

I have been making this for years; I think it's a combination of a couple of different recipes.  It's really delicious and flavorful - I think the parsley, sage, rosemary and thyme is what does it.  In the photo above, it's served with collard greens and leeks and secret-ingredient mashed potatoes.  I served it to a couple of people on Sunday, and we all agreed that it was best if every bite included a little neatloaf, a little mashed potatoes, and a little collards.  Then commenced a period of silence while everybody ate instead of talking - a cook's best compliment!  And they both had seconds.  It was really good.  I need to make it again soon and replace this photo, which really doesn't do it justice.

This recipe requires a lot of chopping, but I do it all in my food processor.  You can assemble your neatloaf and cover it with foil and put it in the fridge for a day or so, then bake it when you're ready.  It would probably freeze well too.

Combine all ingredients and mix well:

• 1 cup cooked brown rice
• 2 cups breadcrumbs
• 1 cup finely chopped walnut
• 1 medium yellow onion, finely chopped
• 2-4 cloves garlic, finely chopped
• 2 stalks celery, finely chopped
• 1 carrot, finely chopped
• 14 oz. firm tofu, mashed
• 1/4 cup barbecue sauce
• 3 T tamari
• 2 t stone ground or Dijon mustard
• 1/4 t black pepper
• 1/2 t each dried thyme, rosemary and sage, crumbled
• finely chopped fresh parsley to taste

Transfer mix to a loaf pan and pack it down so that the top is flat. Cover the top with a generous layer of ketchup and/or barbecue sauce (I use both, mixed together).

Bake at 350 for 1 hour. Let stand for at least 15 minutes before serving.

Enjoy!