Healthier, Lighter Half-Meat Meatballs or Meatloaf

Ingredients

• 2 tablespoons breadcrumbs 
• 2 stalks celery 
• 1 tablespoon dijon mustard 
• 2 tablespoons parsley dried
• 1  eggs 
• 4  garlic clove 
• 1 lb ground pork lean
• 2 tablespoons catsup 
• 8 ounces ground beef lean
• 1 teaspoon lemon pepper 
• 1 cup mushrooms chopped
• 1 tablespoon cooking oil 
• 0.5  onion 
• 1.5 teaspoons poultry seasoning 
• 0.8 cup oats 
• 0.5  bell pepper red
• 4  spring onion 
• 3 tablespoons soya sauce 
• 6 ounces textured vegetable protein 
• 5 ounces spicy tofu 
• 0.3 cup vegetable broth low sodium

Equipment

• oven
• aluminum foil
• microwave
• ice cream scoop

Directions

1. Reconstitute 1/2 12-ounce package of TSP/TVP according to package directions, in either hot water or with additional hot low-sodium broth.Finely chop the celery, onions, scallions, garlic and mushrooms and 'saute' in 1 T oil for a few minutes, then add the broth and stir over medium heat until soft.
2. Let cool.Crumble the tofu, add the rest of the ingredients and the cooked vegetables and mix well with your hands.
3. Add a more bread crumbs if needed to bind these; they will be light and will firm up a bit in the oven while they cook.Microwave a small amount to taste for seasoning and adjust as needed.Form into meatballs and bake on non-stick spray prepared foil until cooked through. I make 1 1/2 inch meatballs, because that's the size my ice cream scooper makes, and I bake them at 350 for about 40 minutes. If you want to make a meatloaf with this, bake it for an hour.