Simply Healthy Family

For the love of food, family and feeling good

Breakfast

Delicious Copycat Black Bear Diner Pancake Recipe

Last Updated on March 19, 2023 by

You’ll love these pancakes so much that you’ll want an easy way to cook them! Black Bear Diner is a restaurant chain specializing in traditional American cuisine, and the pancakes on its breakfast menu are famous. Black Bear Diner pancakes are known for their large size and fluffy texture and are made from a batter that includes buttermilk and is cooked on a griddle until golden brown. The recipe is inspired by the pancakes and does not use buttermilk!

If you have a crepe maker, you can ensure they’re always perfect. And if you have a portable electric stove, you can even cook them when camping!

black bear diner pancake

Black Bear Diner Pancake Recipe

Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 15 mins
Course Breakfast
Servings 15 pancakes

Ingredients
  

  • 1/4 cup Sugar
  • 2 tsp. Baking Powder
  • Pinch of Salt
  • 2 cups Flour
  • 3 Eggs
  • 1 cup Milk
  • 1 cup Half and Half
  • 1 1/2 tbsp Vanilla Extract
  • Butter
  • Syrup
  • Other toppings desired

Instructions
 

  • Mix Dry Ingredients
    Start by mixing all the dry ingredients together. Combine the sugar, baking powder, salt, and flour in one bowl. It’s essential that the mixture doesn’t have lumps. A smooth mix is the key to a perfect pancake. Sift the dry ingredients if necessary to get the right consistency.
  • Separate the Eggs
    Separate the egg yolks from their whites by cracking the eggs and switching the egg yolk from one part of the shell to the other, until only the yolk remains. Catch the whites in a bowl and set aside. The egg whites are a vital ingredient to be used later.
  • Mix Wet Ingredients
    Mix all of the liquid ingredients – egg yolks, milk, half and half, and vanilla – together in their own bowl. Mix these ingredients thoroughly.
  • Combine Wet and Dry Ingredients
    Mix together the wet and dry ingredients. Do not over-mix, but instead mix ingredients just until they combine. Be mindful not to allow any lumps to form because this will change the consistency of the pancakes.
  • Mix Egg Whites
    It’s time to use the egg whites that were set aside. Whip them with a mixer or by hand with a whisk or fork until they form soft peaks.
  • Fold In Egg Whites
    Gently fold (do not stir) the egg whites into the rest of the mixture. The folding allows the batter to get the right consistency – a pancake that is fluffy.
  • Prep Skillet
    Heat the skillet on medium-high heat. Then, when fully heated, add butter to the skillet. Take â…“ cup of the batter and add it to the skillet, making a round pancake shape.
  • Cook
    Cook to preference, or until the pancakes become golden brown in color, flipping when one side turns golden. Give the pancake two to three minutes per side. Repeat this until all of the batter is gone. Add butter, syrup, whipped cream, or other toppings to the pancakes based on preference.

Notes

Based on preference, substitute some ingredients for low-fat versions, such as equal amounts of water or dairy-free milk in place of half and half and/or milk. It is also possible to switch out the butter with some other non-stick component, like cooking spray, to prevent pancakes from sticking to the skillet, thus making cooking and cleaning up challenging.
Keyword pancake

Copycat Black Bear Diner Pancakes Tips

This copycat Black Bear Diner sweet cream pancakes recipe should taste similar to the real thing. The diner has a secret recipe, but some tips will help make your pancakes taste similar. There are a few ways to switch the recipe up, too, and it’s easy to experiment to find the best flavor.

Use Heavy Cream or Heavy Whipping Cream

While most copycat recipes call for half and half, some substitute with heavy whipping cream. The difference between heavy cream and the half and half is that heavy cream has a higher fat content, which leads to a more decadent pancake. Recipes that call for heavy cream may also have other differences in instructions and ingredients.

Switch Toppings

A classic way to eat the sweet cream pancakes from Black Bear Diner is with maple syrup and butter. But there are many other ways to enrich this breakfast recipe. Use fresh fruit (like strawberries or blueberries), chocolate chips to the batter, or whipped cream on top. The original pancakes will be delicious, but there’s a lot of room for creativity.

Cooking Tips

If cooking for a crowd, doubling up on the given recipe is a good idea. It may be worth it to triple the recipe if there are many people to feed at once. It’s also possible to freeze the pancakes for later.

Using an electric mixer to whip the egg whites will produce fluffy pancakes!

The hardest part about cooking pancakes is knowing when to flip them. I usually spread pancake batter on a medium heat griddle or cast iron pan and wait until I see little bubbles forming, usually 2-3 minutes on one side of the pancake. Then flip the pancake over to cook for 1-2 minutes.

To freeze, place pancakes in one layer on a baking sheet, and put them in the freezer for 30 minutes to an hour. Then stack the pancakes on top of one another, separating them with parchment or wax paper to prevent them from sticking together.

Store the stacked pancakes in a freezer-safe bag, and store them in the freezer for up to two months. Eat them within a couple of months for the best taste. Reheat using the oven or microwave, or use the toaster.

Replicating Black Bear Diner sweet cream pancakes is possible with the right ingredients. Much of this recipe is about getting the right texture for the pancakes. Although some practice may be required, this recipe is simple and easy to follow.

And if you like to try other textures in your pancakes, try cooking these pancakes in a rice cooker! Rice cooker pancakes are fluffier than pan-cooked, but they’re oh-so-fun to eat.

 

Delicious Recipes for Slow-Cooked Conecuh Sausages

Last Updated on June 3, 2022 by

Conecuh sausage is a popular brand of smoked sausage that originates from the town of Evergreen in Conecuh County, Alabama. This sausage is made with a secret blend of spices, giving it a unique taste.

Conecuh sausage comes in 6 varieties, but the most popular is the original Conecuh smoked sausage.

Conecuh sausage can be prepared in many ways and combined with other ingredients to make interesting and tasty dishes.

This article will include several popular Conecuh sausage recipes and will explain how to make each of them.

Slow-cooker Barbecue Conecuh Sausages

Plate of Conecuh Sausages

Equipment

  • Sharp knife
  • Cutting board
  • Bowl
  • Wire whisk
  • Non-stick skillet
  • Wooden spoon
  • Slow-cooker

Ingredients

  • 1 pound Conecuh original smoked sausage
  • 1 cup grape jelly
  • 2 tablespoons prepared mustard
  • 1 bottle smoky barbecue sauce
  • 2 tablespoons honey
  • 2 tablespoons olive oil

Instructions

  1. Slice the Conecuh sausage into 1-inch-thick slices
  2. Pour the remaining ingredients into a bowl and whisk gently
  3. Heat the olive oil in the skillet over a medium flame and fry the sausage pieces for 2–3 minutes or until they are browned
  4. Place the sausage pieces in the slow cooker, pour the sauce over, and mix well
  5. Cook on high for 3 hours

Useful Tips

  • Make sure that there is enough sauce to cover the sausage pieces. If there is too little sauce, it cooks out and makes the sausages dry.
  • Don’t overcook the sausage pieces when you brown them. They should be lightly browned, but not well-done. Frying the sausage pieces for too long makes them dry.

Conecuh Sausage and Peppers Pasta

Equipment

  • Medium saucepan
  • Non-stick skillet
  • Wooden spoon
  • Chopping board
  • Sharp knife
  • Large serving dish

Ingredients

  • 1 pound Conecuh original smoked sausage
  • 8 ounces dry pasta of your choice
  • 2 teaspoons olive oil
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 medium red onion
  • 1 small can of mushrooms, drained (optional)
  • 1 large can of crushed tomatoes
  • 2 cloves fresh garlic, minced
  • ½ cup red wine
  • ½ cup fresh basil, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1 teaspoon sweet paprika
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook the pasta al denté, drain and set aside
  2. Slice the Conecuh sausage into 1-inch-thick pieces
  3. Slice the peppers into strips and slice the onion
  4. Heat the olive oil in a skillet over a medium flame and fry the sausage pieces for 2–3 minutes or until they are lightly browned
  5. Add the peppers, onions, garlic, and mushrooms. Stir and cook for 3–4 minutes, or until the veggies are soft
  6. Add the wine to the skillet and simmer over low heat for 5 minutes
  7. Add the crushed tomatoes and spices to the skillet and bring it to a boil
  8. Cover the skillet and simmer over low heat for 10 minutes
  9. Add the cooked pasta and heat it through
  10. Pour the mixture into a serving dish, sprinkle with fresh herbs, and serve immediately

Useful Tips

  • Cook the pasta according to the package instructions. If the pasta cooks for too long it becomes soft and mushy.
  • Select firm peppers with smooth skin. Peppers that are wrinkled are overripe and don’t taste good.

One-pan Conecuh Sausage and Roasted Potatoes

Equipment

  • Sharp knife
  • Cutting board
  • Vegetable peeler
  • Large bowl
  • Large baking tray
  • Parchment paper

Ingredients

  • 1 pound Conecuh original smoked sausage
  • 3 pounds potatoes for roasting
  • 2 cloves fresh garlic, minced, OR 1 tablespoon garlic powder
  • 3 tablespoons fresh parsley, finely chopped
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F
  2. Slice the Conecuh sausage into 1-inch-thick slices
  3. Peel the potatoes and cut them into small chunks, not thicker than 1 inch
  4. Place sausage and potato pieces in a bowl, pour olive oil over, and mix well
  5. Add the salt, pepper, garlic, and parsley and stir through (reserve 1 tablespoon of parsley for garnishing)
  6. Line a baking tray with parchment paper and spread the sausage and potatoes out on the tray in a single layer
  7. Bake at 400° for 45–50 minutes, or until potatoes are well-browned, stirring halfway through
  8. Sprinkle with remaining parsley and serve hot

Useful Tips

  • The best potatoes for roasting are russet potatoes. Red potatoes can also be used in this recipe.
  • The skin can be left on the potatoes or peeled, depending on personal preference.

Conecuh Sausage and Grilled Vegetables in Aluminum Foil

Equipment

  • Sharp knife
  • Cutting board
  • Vegetable peeler
  • Large bowl
  • Baking tray
  • Aluminum foil

Ingredients

  • 1 pound Conecuh original smoked sausage
  • 1 pound potatoes
  • 2 large zucchinis
  • 2 red peppers
  • 2 yellow peppers
  • 2 green peppers
  • 2 red onions
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat the oven to 400°F
  2. Slice the Conecuh sausage into 1-inch-thick slices
  3. Peel and cut the potatoes into wedges
  4. Slice the peppers
  5. Cut the zucchinis and onions into chunks
  6. Mix everything together in a large bowl and season with salt and pepper
  7. Pile the Conecuh sausage pieces and veggies onto a large sheet of aluminum foil and wrap up into a tight parcel
  8. Place the foil parcel on a baking tray and bake in the oven at 400° for 30 minutes

Useful Tips

  • This recipe is ideal for a barbecue. To barbecue, place the aluminum foil parcel directly on the grill over medium heat for 30 minutes.
  • Yukon potatoes are the best potatoes for this dish.

Cheesy Conecuh Sausage Pasta

Equipment

  • Sharp knife
  • Cutting board
  • Large sauté pan
  • Wooden spoon

Ingredients

  • 1 pound Conecuh original smoked sausage
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves fresh garlic, minced
  • 1 large can diced tomatoes
  • ½ cup milk
  • 2 cups chicken broth
  • 1 cup strong cheddar cheese, shredded
  • 8 ounces dry pasta
  • 1 teaspoon sweet paprika
  • Salt and freshly ground black pepper to taste
  • ¼ cup chopped parsley for garnish

Instructions

  1. Cut the Conecuh sausage into 1-inch-thick slices
  2. In a large sauté pan, sauté the sausage pieces and diced onion until lightly browned
  3. Add garlic and cook for 1 minute
  4. Add the milk, chicken broth, pasta, and seasonings
  5. Bring to a boil, cover, and simmer for 15 minutes
  6. Add half the cheese, stir, and remove from the heat
  7. Sprinkle the remaining cheese on top, cover the pan, and leave it to stand for 5 minutes to let the cheese melt
  8. Garnish with chopped parsley before serving

Useful Tips

  • For a richer sauce, use heavy cream instead of milk.
  • For a crispy cheese topping, broil the dish in an oven for 1–2 minutes instead of leaving it to stand.

Texan Conecuh Sausage and Beef Stew

Equipment

  • Sharp knife
  • Cutting board
  • Dutch oven
  • Wooden spoon

Ingredients

  • 1 pound Conecuh original smoked sausage
  • 2 pounds ground beef
  • 2 cloves fresh garlic, minced
  • 2–3 tablespoons olive oil
  • 4 medium potatoes, peeled and cut into cubes
  • 1 onion, diced
  • 2 cans pinto beans (15 ounces) with liquid
  • 1 can corn kernels (15.2 ounces), drained
  • 1 can mushrooms (8 ounces), drained (if you’re not using canned mushrooms, check how long your fresh mushrooms are good for before using them)
  • 2 cans diced tomatoes (14.5 ounces), with juice
  • 1 large pack frozen mixed vegetables
  • 4 cups water
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons sweet paprika
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cut Conecuh sausage into 1-inch-thick slices
  2. Pour olive oil into a dutch oven and place over medium heat
  3. Add diced onion and ground beef and sauté until meat is fully browned
  4. Add sausage pieces
  5. Add all the veggies and spices and mix well
  6. Add water and bring to a boil
  7. Simmer for 50 minutes and serve hot

Useful Tips

  • For a spicy stew with a kick, add 2 chopped jalapeño peppers.
  • For a cheesy topping, sprinkle shredded cheddar or mozzarella on top of the stew once it’s cooked, and broil it in an oven for 2 minutes until the cheese begins to bubble.

Conecuh Sausage and Mashed Potato Pie

Conecuh Sausage Recipes

Equipment

  • Skillet
  • Sharp knife
  • Cutting board
  • Vegetable peeler
  • Potato masher
  • Saucepan
  • Oven-proof pie dish
  • Pastry brush

Ingredients

  • 1 pack frozen puff pastry sheets (2 sheets in a pack)
  • 1 pound Conecuh original smoked sausage
  • 2 tablespoons olive oil
  • 1 onion
  • 3 tablespoons smokey barbecue sauce
  • 4–5 medium potatoes
  • 1 egg, beaten
  • 1 tablespoon butter
  • 2 tablespoons finely chopped parsley
  • Salt and freshly ground black pepper to taste
  • Non-stick cooking spray

Instructions

  1. Allow the pastry sheets to thaw to room temperature
  2. Preheat the oven to 400°F
  3. Cut the Conecuh sausage into ½-inch-thick slices
  4. Slice the onion thinly
  5. Peel the potatoes and cut into chunks
  6. Place the potatoes in the saucepan with enough water to cover, and bring it to a boil
  7. Cook the potatoes until they are soft
  8. While the potatoes are cooking, heat the olive oil in the skillet over medium heat
  9. Sauté the onion and sausage pieces for 2 minutes, or until lightly browned
  10. Add the barbecue sauce to the skillet and mix it through
  11. Remove the skillet from the heat and set aside
  12. Drain the potatoes well, add the butter and parsley, and mash the potatoes
  13. Spray the pie dish with non-stick spray
  14. Line the pie dish with a sheet of puff pastry
  15. Spread a thick layer of mashed potato on top of the pastry
  16. Spoon the sausage and onion mix over the mashed potato
  17. Cover with a second sheet of puff pastry and trim the edges neatly around the pie dish
  18. Brush with beaten egg and bake at 400° for 30 minutes or until golden brown

Useful Tips

  • Use russet potatoes to make mashed potatoes with the creamiest texture.
  • If you like chili, use sweet chili sauce instead of barbecue sauce.
Screen Shot 2022 01 13 at 12.03.33 PM

Insanely Tasty And Practical Camping Food Ideas – No Cooking Needed

Last Updated on June 2, 2022 by

Camping can be a really exciting experience, and if you have chosen to go, you probably want to enjoy the nature to the max, and not sit next to the pot and wait for your meal to be done. Besides, if you don’t have a lot of room in your trunk, you shouldn’t be forced to clutter it with portable stove and pot.

Cleaning the camping set is also not among the best ways to spend your time outdoors. Fortunately, there are plenty of ways to enjoy the beautiful natural surrounding without starving to death. We’ll give you some fantastic camping food ideas that require no cooking on site, to spark your imagination.

Wrapping It In

A plate of wraps and vegetables on the table
A plate of wraps and vegetables on the table

Wraps and burritos are a perfect treat for camping. They could be really filling, but also healthy if you chose ingredients that are low in calories and fat. The trick about making the perfect burrito is creating a balance of flavors. If you are using heavier staples of meat of meat, beans, and rice, you should balance them with lighter additions of greens, guacamole and sour cream.

They should be wrapped to fit nicely in your hand and for all the ingredients to stay inside while you are eating. To prepare them you will need to store some large tortillas and ingredients of your choosing. If you are going to fill the burritos on site, you can pack some handy no-cook ingredients like smoked chicken, smoked salmon, canned beans, canned pineapples, etc.

Breakfast On The Go

So, you are waking up in your tent, getting up and breathing in some fresh air, but suddenly you feel hungry. What are you going to eat for breakfast? Omelette is not an option. You can choose a hearty, healthy breakfast, such as granolas and cold cereals. You can pre-pack the ingredients in air-tight jars and just pour cold water or milk when you are ready to eat.

Get Energized

Energy bars were good enough for astronauts flying into space, so why wouldn’t they be good enough for campers? You can buy a stack of healthy energy bars with less sugar and natural ingredients, or you can prepare your own the day before you go camping. Use ingredients like rolled oats, pumpkin seeds, dried figs, sunflower seeds, etc.

Say “Cheese”

A plate of Cheese, a knife and a fork on the table
A plate of Cheese, a knife and a fork on the table

Not all cheeses can be kept outside of the fridge for a long time, but there are some types that can. Those are mostly hard cheeses such as Cheddar, Asiago, Swiss and Parmesan. Still, you need to know how to store them properly to avoid mold and keep the cheese fresh.

Instead of using plastic wrap to protect your cheese, you should use cheese paper or cheese bags, because they protect the cheese but allow it to breathe also. Parchment and wax paper can also do the trick. Rubbing the faces of the cheese with a light coat of olive oil can also help because the mold will develop on the oil layer instead of on the cheese.

Freeze! It’s Dinner Time

Many larger grocery shops and even some camping supply outlets offer freeze-dried and prepackaged foods that require no preparation at all. They are packed in metallic bags, and they don’t require water or refrigeration. The meals include a diverse spread of dishes ranging from pasta, noodles and soups to chicken and chickpeas. You can also find pitas and wraps filled with low-fat cheese, veggies, and canned beans.

Snack Away

a mixture of nuts on the table
a mixture of nuts on the table

Sometimes you will feel hungry but not hungry enough to eat an entire meal. What can you do in that case? Well, you can turn to healthy snacks such as a mixture of nuts (walnuts, almonds, cashews, etc.) and dried fruits. These will immediately bring your energy levels up, so you can feel free to go hiking or play catch with your friends.

You Can Do It

Canned foods are often branded as not very nutritious and tasty. However, if you choose the right manufacturer (you can try out few different ones before your camping trip) you can end up with a delicious and filling can of bean, fruits or whatever you like. And if you want to be truly sure your canned meals are just the way you like them you should try canning your own food.

Some of the things you can make are pickles, jams, preserves, and jellies.

Is It Pasta Or A Salad? Both!

A bowl of Pasta salads and tomatoes on the tray
A bowl of Pasta salads and tomatoes on the tray

Pasta salads are a great choice for camping lunch because they can keep your belly full for a couple of hours, even with intensive physical activity involved. You can make your pasta salad ahead, by cooking fussily or another type of pasta, and spice it up with long-lasting ingredients such as sun-dried tomato, olives, herbs and hard cheese. Keep your pasta salad in the refrigerator the whole night before you go, and you will see how it will absorb the taste better and be simply delicious.

Maison Du Mason

Mason jars are heaven-sent for camping. They are perfect not only for packing cereals. You can also chop some fruits and prepare a refreshing fruit salad. Divide it into several mason jars, and you will have enough fruits for a couple of meals. If you want to keep the vibrant colors of fruits for longer and preserve the taste, you should toss them with lemon or lime juice, because the citric acid prevents them from becoming brown. Other things that can help are submerging in cold water and coating the cut surface with sugar syrup.

Oatmeal Is The Meal

bring oatmeal to camping
bring oatmeal to camping

Sure, you can bring oatmeal to camping, but you know what would be even better? Oatmeal cookies! Of course, you can buy oatmeal cookies at many health food stores, but if you prepare them yourself, they can be even more delicious. They can be prepared a day or two earlier, and you can add whatever you want including huge chunks of chocolate, vanilla, and even mini marshmallows. How delicious is that?

Veggies That Can Last

So, you have your fruits in your fruit salad, but how will you maintain a balanced diet without veggies? Greens can’t last long without refrigeration, and they soon become brownish, dry and tasteless. But you can still pack some veggies that can last longer time without refrigeration. Pack some beets (they’re good for a couple of days because they can last up to four months in the refrigerator, and the taste of beets is mild enough for a snack), cabbage, carrots, celeriac, onions, winter radishes, winter squash, and rutabagas. Sounds like a good salad in the making.

Snacks Spread

Camping does require some compromises to be made when it comes to food, and since it usually lasts only a couple of days, that shouldn’t be a big problem. Maybe you are not supposed to eat large amounts of salty snacks every day at home, but when camping, you can get away with that. Packing some crackers, baked potato chips, tacos, pretzel sticks, tortilla chips, sesame seed snacks and lentil chips sounds like a great idea, especially if you combine them with some dips.

The Most Traditional Camping Food

Sandwiches are always a good idea
Sandwiches are always a good idea

We mustn’t forget the king of the camping food – sandwich! Sandwiches are always a good idea. You can prepare a couple of sandwiches at home and eat them on the road or the first day, but you can also bring along packaged sliced bread and make your sandwiches in the camping site. But before that check the expiration date on the package.

The best ingredients for the sandwich are also the ones that don’t get spoiled so easily when outside of the refrigerator. That can be meat products, such as pepperoni, chorizo, and salami, but also smoked products like smoked salmon and chicken breast. Finish up with a hard cheese you’ve packed for snacking, and add ketchup because it can truly survive an apocalypse.

Camping is always an amazing experience, and you should spend as much time as you can truly enjoying every minute of it. Regardless of where are you going, we are sure there are plenty of beautiful things to see, and you don’t want to waste your time cooking your food.

And speaking of cooking, stove and pots can occupy a lot of precious room in your trunk. So use these ideas we gave you and pack up some delicious foods that do not require cooking. We’re sure you will enjoy them.

How to Make Meatloaf Without Egg: Easy Step by Step Guide

Last Updated on June 3, 2022 by

Who doesn’t like meatloaf? I don’t know anyone who would say no to this tasty comfort food. But is it possible to prepare an eggless meatloaf? This article will teach you how to make meatloaf without egg.

Did you know that meatloaf has been a staple of American kitchens for more than 150 years? The first recorded American meatloaf recipe goes back to the late 1870s, according to a story published by the Milwaukee-Wisconsin Journal Sentinel.

What makes meatloaf very popular through these years is that it can be customized according to the cook’s desire. It can be made with meat, salmon, tuna, and mushrooms.

And if you want, you can make meatloaf without egg. Why would you prepare meatloaf without the staple ingredient?

Perhaps you are concerned about eggs being high in cholesterol. Or you are allergic to it. Or you may simply have run out of eggs.

Whatever the reason may be, you will love that you can make an eggless meatloaf that’s still tasty and nutritious.

While eggs play a vital role in meatloaf as it binds the ingredients together, it is not exactly irreplaceable. Tofu and whole grains can be used in lieu of eggs.

If you are health-conscious, you can use ground turkey instead of ground lean beef. But I’m using ground lean beef for this recipe as it is easier to get in the grocery. It is also less expensive.

Ingredients

sliced bell pepper, vegetables, onions, garlics, peppers and rices

sliced bell pepper, vegetables, onions, garlics, peppers and rices

You will need the following ingredients for this recipe:

  • Ground lean beef
  • Tofu
  • Onions
  • Carrots or a substitute for carrots
  • Celery
  • Garlic
  • Thyme
  • Parsley
  • Olive oil
  • Salt and pepper
  • Ketchup
  • Barbecue sauce
  • Dried whole wheat breadcrumbs

What You’ll Need

You will also need the following tools:

 

Tip 1

If you don’t have breadcrumbs, you can make one at home, and while preparing your meatloaf. Simply get a slice of whole wheat bread and pulverize it by putting it in the processor.

You can also replace the breadcrumbs with potato flakes if you want the meatloaf to be low in calories.

Step by step instructions

Step 1. Start by chopping the aromatics— onions, garlic, carrots, and celery- by putting them in the food processor.

carrot on cutting board, onions and a knife

carrot on cutting board, onions and a knife

Step 2. Then prep the fresh herbs such as parsley and sprigs of thyme. Chop then and combine with the chopped veggies.

vegetables and a knife on the chopping board

vegetables and a knife on the chopping board

Step 3. Heat some olive oil in a small pan. Put the veggies and herbs, sauté until they become soft. Put them on a plate and set aside.

Heat some olive oil in a small pan

Heat some olive oil in a small pan

Step 4. Get the silken tofu and combine it with the breadcrumbs in the food processor. The breadcrumbs should be half as much as the silken tofu.

Get the silken tofu and combine it with the breadcrumbs

Get the silken tofu and combine it with the breadcrumbs

Step 5. Mash the ingredients until it becomes a smooth mixture. The silken tofu and breadcrumbs mixture will perform like the egg, binding the ingredients of the meatloaf together.

Mash the ingredients until it becomes a smooth mixture

Mash the ingredients until it becomes a smooth mixture

Step 6. Combine the sautéed vegetables and herbs with the lean ground beef.

Combine the sautéed vegetables and herbs with the lean ground beef

Combine the sautéed vegetables and herbs with the lean ground beef

Step 7. Add a spoonful of mustard, a sprinkling of salt and pepper, and ketchup to your meatloaf. The ketchup and mustard will not only spice up to the meatloaf, but also add moisture to the loaf.​

a spoonful of mustard, a sprinkling of salt and pepper, and ketchup on the table

a spoonful of mustard, a sprinkling of salt and pepper, and ketchup on the table

Step 8. Blend the mixture using your hands. Then mix in the tofu egg substitute. Put only small amounts, until the meat mixture is soft.​

 

Tip 2

You would know that the meat is ready to be baked if the meat can be formed into a loaf without crumbling. If that isn’t the case yet, you can put in more egg substitute into the meat until it is already firm enough.

Step 9.

Line the loaf pan with aluminum foil, and place the meatloaf in it. Put some ketchup or barbecue sauce on the outside of the loaf.

Bake the meatloaf at a temperature of 350 degrees Fahrenheit. The time would depend on the size of the loaf, although it should not take more than two hours.

You can also get a meat thermometer, and check the internal temperature of the finished loaf. It should have a temperature of 160 degrees Fahrenheit.

meatloaf and vegetables on the plate, a knife and a fork

meatloaf and vegetables on the plate, a knife and a fork

Step 10.

Once the meatloaf is cooked, let it sit in the oven for 20 minutes. Transfer it to a platter before slicing it.

 

Tip 3

It’s safe to eat the leftover meatloaf for up to five days as long as you refrigerate it. Wrap it in aluminum foil and then put it in the fridge.

Tip 4

Wrap the leftover tofu egg substitute in a plastic bag and place it in the freezer. You can use this again to make a new meatloaf without egg.

Conclusion

meatloaf and vegetables on the chopping board

meatloaf and vegetables on the chopping board

There you have it— an easy to prepare, homemade meatloaf. Even without the egg this meat loaf should still be tasty and filling.

Did you like the recipe? Don’t forget to share your thoughts on the comments section. Better yet, share this article!