Half tofu, half meat — these mini loaves are the best of both worlds

Tofu and Veal Meat Loaves with Barbecue Sauce

Barbecue Sauce

2 garlic cloves, finely chopped

1/2 cup (125 ml) tomato-based chili sauce

2 tbsp (30 ml) molasses

1 tsp (5 ml) Tabasco sauce

Tofu and Veal Meat Loaves

1 small onion, finely chopped

1 carrot, finely diced

1 celery stalk, finely diced

1 tbsp (15 ml) vegetable oil

1/2 lb (225 g) firm or extra-firm tofu, patted dry and grated

1/2 lb (225 g) lean ground veal

1/4 cup (15 g) panko bread crumbs

1 egg

1/2 tsp (3 g) salt

Barbecue Sauce

In a bowl, combine all the ingredients.

Tofu and Veal Meat Loaves

With the rack in the middle position, preheat the oven to 350 F (180 C). Place a muffin tin on a baking sheet. Brush six muffin cups with oil and add 1 teaspoon (5 ml) of the barbecue sauce to each cup.

In a non-stick skillet over medium heat, soften the vegetables in the oil. Transfer to a bowl. Add the remaining ingredients and 1/4 cup (60 ml) of the barbecue sauce. Season with pepper. Using your hands, combine the mixture thoroughly.

Working with lightly oiled hands, shape the mixture into 6 balls. Place in the oiled muffin cups.

Bake for 35 minutes, basting the meat loaves with the remaining barbecue sauce twice during cooking. Let rest for 5 minutes before unmoulding.

Delicious served with pickle coleslaw.

Pickle Coleslaw

6 cups (510 g) green cabbage, thinly sliced

2 large pickles, thinly sliced

1 carrot, grated

1 green onion, finely chopped

3 tbsp (45 ml) cider vinegar

3 tbsp (45 ml) vegetable oil

In a bowl, combine all the ingredients. Season with salt and pepper. Let marinate for at least 15 minutes before serving.

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