Oregano and Marjoram:
An Herb Society of America Guide to the Genus Origanum
Recipes
Meatless Meatloaf
Tina Marie grew up eating meatloaf, which her mother prepared with ground beef and lots of vegetables, baked in the oven in an iron skillet. We've substituted tofu for the beef. When you freeze tofu overnight and then let it thaw—it changes the texture—it becomes crumbly and more "meaty" in texture. We drain it and then sauté it with garlic and oregano to enhance the flavor. This may not be your mother's meatloaf, but it tastes close to home and has the right "mouth feel."
About 1 pound frozen tofu, thawed, crumbled and drained
1 tablespoon dried O. xmajoricum or
O. xmajoricum 'Hilltop' leaves (no other will do)
1 pint home canned tomatoes or 14-15-ounce can tomatoes, chopped
1 8-ounce can tomato sauce
1 medium onion, chopped
½ green bell pepper, chopped
2 eggs
3 tablespoons olive oil
1 cup rolled oats
3 cloves garlic, minced
2 celery stalks, chopped
Salt and pepper
Ketchup to drizzle over top
Preheat the oven to 375°F. Heat the olive oil in a skillet over medium heat. Add the crumbled tofu and sauté for about 10 minutes, stirring so it doesn't stick. Add minced garlic and crumble 1 teaspoon of the O. xmajoricum into the tofu halfway through the sautéing. Season with salt and pepper.
Beat eggs in a large bowl, add the oats, and stir to combine. Add tomatoes, tomato sauce, onion, celery, bell pepper, crumble in the remaining oregano, and season with salt and pepper. Stir in the sautéed tofu and mix to blend.
Add a little more oil to the skillet if necessary and turn the mixture into it. Drizzle ketchup on top. Bake in a hot oven for 40-45 minutes until bubbling and golden brown around the edges. Serve with mashed potatoes, corn on the cob, and green beans. Texan vegetarians will love you for this meal.
Recipe © Tina Marie Wilcox. Reprinted with permission from "Our Favorite Oregano in the Kitchen" by Susan Belsinger and Tina Marie Wilcox in The Herbarist, 2004.
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