This recipe makes 18 individual very flavorful moist pastrami and rye flavored meat loaves. I do forking note that I found on WORD HIPPO the correct way to spell and say the plural of Meat Loaf is Meat Loaves. Sounds forking weird but these meat loaves come out delicious and moist.

Set Oven to 350 degree and you will need slightly oiled baking sheets.

Ingredients

2 lbs. lean ground beef (I used 93%)

10 oz. Pastrami Chopped (I had a fatty chunk and trimmed off all the hard fat and had 10 oz. remaining)

2 beaten eggs

5 garlic cloves grated

7 oz. seeded fresh rye bread

3/4 in. ginger grated

1 Tablespoon coriander

1/4 teaspoon fennel seed

1/3 teaspoon white pepper

1/2 teaspoon black pepper

1 Tablespoon kosher salt

1/4 teaspoon allspice

pinch cloves

1 lb. silken tofu beaten

3 oz. crispy fried onions

1 teaspoon of liquid smoke

Some cooking oil or cooking spray to oil pans with

fresh ground sea salt

fresh ground black pepper

2 or so Tablespoons of  caraway seeds to sprinkle tops of meat-loaves with.

Directions

Combine all the ingredients except oil, fresh ground sea salt, fresh ground black pepper and caraway seeds.

Measure each loaf into a 4 oz. oval shape. You should have 18 individual loaves.

In about 25 minutes your pastrami meat loaves will be done. They freeze and reheat well. For the Red Russian dressing kind of dressing i mixed up some tomato paste, dijon mustard, spicy relish, prepared horseradish, water, fresh ground sea salt and fresh ground pepper. Any sort of mustard sauce would also go well with them too. They’d go great with the pickled white beets with caraway seeds and also would go great with braised cabbage.