| 4 | Eggs |
| 1 | Envelope Lipton Onion Soup Mix, 2/3 of an envelope (use about 2/3 of the envelope or slightly less/slightly more to taste)* |
| 1/3 lb | Low-fat ricotta cheese |
| 1/3 lb | Firm tofu (mashed into small pieces) |
| 1/4 cup | Vegetable oil |
| 1/3 cup | Onions |
| 1/2 cup | Cooked brown rice |
| 1/2 tsp | Oregano |
| 1/2 tsp | Basil |
| 1/4 tsp | Rosemary (fresh is best) |
| 4 cups | (dry measured) Special K (note: this approximately equals 4 oz or 113 grams of the cereal by weight) |
| 1 1/2 tbsp | Garlic |
| | FOR THE SAUCE: |
| 1/2 cup | Ketchup |
| 1/8 cup | Dijon mustard |
| 1/4 cup | Molasses |
| 1/8 cup | Apple cider vinegar |
| | Pinch cayenne ground pepper (to taste) |
Preheat oven to 300 degrees F.
1. Sauté onions and garlic.
2. Beat eggs in a bowl, and then add all other ingredients except the Special K. Mix well and then add the Special K last. Put in pan that is sprayed with cooking oil.
3. Bake for 1 hour. Pour sauce over loaf after 1 hour, and bake for 10 more minutes.
Serve with a side of mashed potatoes.
* For a truly vegetarian version substitute dry soup mix without beef bouillon