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Preheat oven to 350.
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Heat pan with vegetable stock over medium-high heat. Sauté onion, carrot, garlic, and celery until vegetables are soft and fragrant. Set aside.
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Add remaining ingredients and sautéed vegetables to pureed crumbled Tempeh, mix well, and season with salt and pepper.
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Place mixture into non-stick loaf pan, top with homemade ketchup. Also reserve some homemade ketchup to serve with meatloaf later!
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Bake for 1 hour.