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There is a vegetarian restaurant in San Francisco that I like soley for this one dish: a vegetarian meatloaf of sorts. It really has nothing to do with meatloaf, but it's baked in a loaf pan and sliced so I guess it was inspired by meatloaf. It's more like a crustless quiche than anything else, thanks to the eggs & cheese. They call it neatloaf.


2 cloves garlic, diced
1 onion, diced
4 eggs, beaten
½ lb ricotta cheese
½ lb tofu, mashed
¼ cup olive oil
1 tsp oregano
1 tsp Herbes de Provence (or rosemary, thyme, etc)
salt and freshly ground pepper, to taste

- Preheat oven to 300 degrees
- Saute onion until caramelized, then add garlic to lightly saute and set aside.
- Combine remaining ingredients, then add onion & garlic mixture.
- Oil and flour a standard loaf pan, and pour in mixture
- Bake for one hour
- Allow to cool before slicing. I like to serve mine with barbecue sauce and roasted red potatoes, as a side dish.

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