Add in a spoonful or two of Dijon mustard, a squirt of ketchup and a sprinkling of salt and pepper, if desired, to flavor to your meatloaf. The ketchup and mustard will add some moisture, as well as flavor, to the finished loaf. Blend the mixture with your hands. Mix in small amounts of your tofu egg substitute until the meat mixture is slightly soft but doesnt crumble when handled. If you can form the meat into a loaf and it doesnt fall apart, the meatloaf is ready to bake. If not, mix a bit more egg substitute into it until its firm. Place your meatloaf in a baking pan lined with aluminum foil. In this smoked meatloaf recipe, weve gone back to the drawing board to make one thats more moist and more delicious than ever before complete with pictures. CurryGinger Lentil Vegan Meatloaf. This glutenfree meatless entree gives the real deal a run for its money Fauxloaf like youve never fauxloafed before. I made something gruesome and delicious. No, really, it was good. This is meatloaf. Meatloaf with cheese on top. And some ketchup. The nails are made of onion. Slow-Cooked-Meat-Loaf-and-Potatoes_ExtraLarge1000_ID-1026425.jpg?v=1026425' alt='Meatloaf Finished Temperature' title='Meatloaf Finished Temperature' />Glaze the outside of the loaf with a little ketchup or barbecue sauce. Bake the meatloaf at 3. Fahrenheit for about an hour, depending on how big it is. Your finished loaf should have an internal temperature of 1. F when tested with a meat thermometer. Let the meatloaf sit for around 1. Aromatics like onions, carrots, garlic cloves and celery optionalFood processor. Herbs and seasonings like thyme, parsley and dill optionalOlive oil. Silken tofu. Whole wheat flour or breadcrumbs. Dijon mustard optionalKetchup optionalSalt and pepper optionalBaking pan. Aluminum foil. Barbecue sauce. Meat thermometer. Make your own whole wheat breadcrumbs by pulverizing a slice or two of whole wheat bread in your food processor when making your egg substitute. Because this meatloaf mixture doesnt contain eggs or milk, its safe for those who are allergic to eggs or dairy. Refrigerate leftover meatloaf, wrapped in aluminum foil, at just below 4. F, for up to four days. Freeze the leftover egg substitute for up to five months, wrapped in plastic, at 0 F. For a healthier option, substitute ground turkey for some or all of your ground lean beef. Cook your meatloaf thoroughly to kill any dangerous pathogens in the meat.