Tempeh "Neat"-Loaf

Serves: 4

Yield: 1 medium loaf

Prep time: 10 minutes preparation; 45 minutes baking

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

Serve with all the classic accompaniments, like mashed potatoes, gravy, and mixed vegetables.



Preheat oven to 350° F. Oil a glass or dark metal 9-inch x 5-inch loaf pan.

Combine all ingredients in a large mixing bowl. If mixture seems too dry, add a little water as needed. Gently press mixture into the prepared pan.

Bake approximately 45 minutes, until fully cooked and well browned. Cool for ten minutes before slicing.


Variation: Substitute 1/2 pound lean ground round steak in place of the half the tempeh, for a TeMeat Loaf — a good means of reducing cholesterol in meat and adding the nutrients and fiber of soy tempeh.

Recipe by Goldie Caughlan, former PCC Nutrition Education Manager

Learn more about our recipes. View guidelines »

More about: tempeh


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