Puffball Meatloaf - cooking recipe

Ingredients

1 cup textured vegetable protein
1 1/2 cups vegetable stock (OR omit first two ingredients and use 1 and 1/2 cups ground round tofu)
1/4 cup olive oil
1 cup chopped shallot
4 stalks celery, sliced
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 1/4 cups puffball mushrooms
1 cup breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons tamari soy sauce
2 tablespoons chopped fresh basil
4 tablespoons ground flax seeds (2 T. seeds)
2 tablespoons lecithin granules
1 teaspoon chili paste
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried sage
2 teaspoons mustard powder
2 teaspoons ground mustard
1 teaspoon grated nutmeg
2 cups ketchup, divided

Preparation

If using TVP combine in a stock pot with the stock and bring to a boil over high heat.
Cover and remove from heat-let stand 30 minutes and drain.
Preheat oven to 350 degrees.
Heat the olive oil in a medium skillet over medium heat.
Add the shallots, celery, bell pepper strips, and mushrooms.
Cook, stirring for 10 minutes.
In a large bowl combine remaining ingredients including the cooked veggies, reserving 1 cup ketchup.
Add the TVP if using.
Mix well.
Divide mixture in-between two small{6x4x3}, oiled loaf pans.
Top with remaining ketchup and bake for 1 hour.