Mini Tempeh Meatloaves

Ingredients

• Tempeh

  16 oz or 454g

• Water

  Plain, clean water

  1 cup or 237g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  1 clove or 3g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Ketchup

  ¼ cup or 60g

• Mustard

  Prepared, yellow

  2 tbsp or 30g

• Miso

  2 tbsp or 34g

• Ketchup

  ¼ cup or 60g

• Maple syrups

  2 tbsp or 40g

• Balsamic vinegar

  2 tbsp or 32g

Directions

1. Break up the tempeh in crumbles- does not have to be fine, just crumbled.
2. Add to a pot along with the water and soy sauce. Mix it all together to try to coat the tempeh with the soy sauce. Bring to a boil and then reduce to a simmer and cook until the water is absorbed, about 20 minutes. Every few minutes use a wooden spoon and break the tempeh up further. Let the tempeh sit and cool.
3. In the meantime, dice an onion into a small dice and mince the garlic. Place in a pan and water or oil sauté until soft.
4. In a small bowl, mix together the ketchup, mustard, and miso paste. Add the tempeh, onions and garlic, and breadcrumbs, Mix well.
5. Separate the mixture into four equal amounts. Press each portion together very well and then, one by one, press them into small meatloaf pans. (Or do not divide and press into one larger pan at same thickness.) Press the mixture down to make it compact and to reach the edges of the cavity, about 3/4 of the way up to the top.
6. Make the sauce for the top by whisking together the ingredients. Spoon it over the top and spread it out evenly. Bake in a 350 oven for 45 minutes. Let cool for a few minutes before attempting to take the loaves out. Slice and serve.