Vegetarian Tofu Meatloaf

For the meatloaf:

Preheat oven to 200 C. Place almonds into a food processor and pulse the nuts until ground.

Heat a grill to medium heat then add the eggplants. Cook on all sides until skin is black then wrap them in plastic wrap and let them steam for about 20 minutes. Then peel off the skin and cut it into chunks.

Place the mushrooms, tofu, eggplant, garlic, salt, chili flakes, black pepper, egg and parsley into the food processor with the ground almonds. Pulse until creamy. Add the rolled oats and pulse it a few more times. Transfer the mixture into a 9×5 loaf pan and bake at 200 C for 1 hour. Remove the meatloaf from the oven and let it cool down then slice it up.

For the gravy:
Wash and chop up the mushrooms. Set aside.

In a saucepan over medium heat melt the butter. Add the mushrooms and cook them for about 10 minutes, stirring occasionally. Season with salt and pepper, then scatter in the flour and stir again. Pour in the Marsala wine and the broth and keep cooking until liquid thickens. Add the cream and half of the fresh chopped parsley. Cook until heated through and thickened a bit. Note: to reduce fat content I used whole fat milk instead of cream and let me tell you something, it worked just fine!

Serve the sliced meatloaf with the mushroom gravy and some freshly chopped parsley!