Tempeh “Neat”-Loaf

Tempeh “Neat”-Loaf

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  • 2 8-ounce packages of plain soy tempeh
  • 1/2 cup finely diced onion
  • 1 to 2 cloves garlic, through garlic press
  • 1/2 cup finely diced celery
  • 1 tablespoon nutritional yeast (bulk)
  • 1 tablespoon raw wheat germ
  • 2 eggs
  • 1 cup dry bread crumbs
  • 1 tablespoon Worschestershire sauce
  • 1/3 cup ketchup
  • 1/2 teaspoon each: dried oregano, marjoram, thyme and basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


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.

Special notes:

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.

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