My Grandma’s Mock Chicken Loaf
Today, as promised in my Let’s Talk Tofurky: A Vegan Family Thanksgiving Dinner? post, I’m sharing my mom’s recipe for Mock Chicken Loaf, which she wrote down from her mom. This is a Vintage Recipe, which makes it special. My grandma most likely wrote it down from someone at church, who had passed it down as well.
I suspect that this recipe was one that was served at many a church potluck, in the era of Special K Loafs and Lentil Loafs. I know that probably should say loaves but that actually sounded stranger.
About the Ingredients
This recipe takes simple ingredients, except for the McKay’s Chicken Seasoning. That used to be sold in almost every health food store around, but now it’s becoming more difficult to get ahold of. I did note that Amazon has it for sale.
If you want to use McKay’s Chicken Seasoning, watch out for the no MSG version, and check the ingredients. I did not know that it contained lactose, and I suspected it contained sugar, which it does. They do have a Vegan Special version that contains neither lactose nor MSG, but the price is kind of high.
Nowadays, I make up my own chicken seasoning, that tastes the same to me, but I leave out the stuff I don’t want. I will link that recipe here when I can. Click here for My Copycat McKay’s Chicken Seasoning
So, check stores locally, and order online if you prefer. Order here.
For the flax meal, you can grind your own or buy it already ground. Technically, it’s better to use it fresh, because it goes bad quickly. But I sometimes do grab a bag already ground up to make life easier.
Tofu? Get it at any grocery store! I used firm or extra firm. Just make sure you buy non-GMO because soybeans are often genetically modified.
Mock Chicken Loaf?
I kept the Vintage name. They used to call vegetarian options “mock” this or that. Mock Salmon Patties, etc. It just is an older way of saying it’s supposed to taste like a chicken loaf. I won’t claim that it’s just the same, I only know that my grandma made this dish every Thanksgiving, and often at family gatherings in between, and that our whole family gobbled it up!
For me it’s a comfort food.
True Story: my mom used to make this entree a LOT when I was growing up! One time, we invited the principal and her husband over for Sabbath lunch. Somehow, in all the chaos (four kids, go figure!), my mom forgot the roast in the oven until the meal was most over! She brought it out, and the edges were very crispy—pretty well burnt! Our guests (proper as they normally were) fought tooth and nail to scrape the crusty, crunchy loaf off of the edges! I don’t know if their feet ever left the floor, but they were in a real battle for that loaf! Perhaps they were just hungry! But we all like the crunchy edges too!
If you eat vegan, like we do, I’ve included options to make this loaf! I’ve made it often this way and can’t tell the difference. The vegan options follow the standard ingredients.
This recipe is good with gravy, leftover in sandwiches, or even (gasp!) with ketchup! It pairs well with baked potatoes!
Grandma’s Mock Chicken Loaf, with standard and Vegan Options
Grandma’s Mock Chicken Loaf
- 1 Cup oatmeal
- 2 Cups water
- 2 Cups cottage cheese *for vegan use 2 blocks crumbled tofu
- 1 Cup cracker crumbs *use gluten free crackers to make GF
- 1/4 Ib butter, margarine, or coconut oil if using coconut oil, add 1/2 tsp salt
- 1 grated onion
- 3 eggs, beaten *for vegan use 3 Tbs flax meal in 1/2 c warm water, or egg replacer of your choice
- 1 T breading meal or 2 T flour
- 3 1/2 T mock chicken seasoning, such as McKay’s Chicken seasoning *if using tofu, add 1 tsp additional seasoning or salt
- Cook oatmeal in water, set aside.
- Brown onions and cracker crumbs in butter
- Mix all ingredients together, then press into a greased loaf pan or 9x13 casserole.
- Bake at 350 for 1 hour, 10 minutes, until brown. Let set 10 mins to firm up before serving.
- Serve along or with gravy.
*note that that should say serve “alone” or with gravy. Autocorrect think it’s so smart!