Tempeh Oat Loaf

10 servings (2 loaf pans)

2 c oats

4 cloves garlic

1 onion (or 1 c sautéed or carmelized onion for more depth)

30 oz fire roasted diced tomatoes

16 oz organic tempeh

3 T assorted Italian herbs (basil, thyme, sage, oregano, etc)


1 jar or about 2 c marinara sauce

Prepare 2 loaf pans by lining with parchment paper or spraying with EVOO. 

How you mix the first 6 ingredients depends on your preferred consistency of meatloaf.  If you’d like it to be more homogeneous than not, combine the first 6 ingredients in a food processor or blender and process.  If you prefer a chunky meatloaf, process the oats and garlic with half of the tomatoes and onion, then mix in the remaining ingredients. 

Press the oat loaf mixture into the prepared loaf pans and top with marinara sauce.  Cover and bake at 350’ for about 45 min.  The texture firms up as it cools, so it’s actually better the second day.  Unless you’re feeding a crowd, once the second oat loaf has cooled, slice and wrap each slice individually, and freeze the slices in a labelled gallon freezer bag for use later.