Healthier, Lighter Half-meat Meatballs Or Meatloaf

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 6 ounces textured vegetable protein
• 5 ounces tofu
• 4 garlic cloves
• 1/2 onion
• 4 scallions
• 2 stalks celery
• 1 cup mushroom, chopped
• 1/2 red pepper
• 2 tablespoons ketchup
• 1 tablespoon dijon mustard
• 1 teaspoon lemon pepper
• 3 tablespoons soy sauce
• 1 lb ground lean lamb
• 8 ounces lean ground beef
• 1 egg
• 3/4 cup quick-cooking oatmeal
• 2 -3 tablespoons breadcrumbs
• 2 tablespoons dried parsley
• 1 1/2 teaspoons poultry seasoning
• 1 tablespoon oil
• 1/3 cup low sodium vegetable broth

Recipe

• 1 reconstitute 1/2 12-ounce package of tsp/tvp according to package directions, in either hot water or with additional hot low-sodium broth.
• 2 finely chop the celery, onions, scallions, garlic and mushrooms and 'saute' in 1 t oil for a few minutes, then add the broth and stir over medium heat until soft. let cool.
• 3 crumble the tofu, add the rest of the ingredients and the cooked vegetables and mix well with your hands. add a more bread crumbs if needed to bind these; they will be light and will firm up a bit in the oven while they cook.
• 4 microwave a small amount to taste for seasoning and adjust as needed.
• 5 form into meatballs and bake on non-stick spray prepared foil until cooked through. i make 1 1/2 inch meatballs, because that's the size my ice cream scooper makes, and i bake them at 350 for about 40 minutes. if you want to make a meatloaf with this, bake it for an hour.