Un-Meatloaf

I made this to spec this time. It's alright, but has a bit too much salt and too little flavour for my taste. So the recipe here will reflect some tweaks to try to improve that aspect next time.

Un-Meatloaf
Adapted from Food Network
3 Japanese eggplants
1/2 c. walnuts
1 lb. firm tofu
227g cremini mushrooms
2 Tbsp. garlic paste
1 c. ground flax
1 c. quick oats
1/2 c. fresh flat-leaf parsley
1 Tbsp. fresh sage
1 Tbsp. fresh thyme
1 egg
1 egg white
1/4 tsp. black pepper
1/4 tsp. chile flakes
1 packet onion soup mix
1 tsp. Worcestershire sauce
1 tsp. dark soy sauce
1 tsp. dried rosemary

1. Roast the eggplants under the broiler until the skin is black and blistered.
2. Wrap the eggplants in foil and let rest for 20 minutes.
3. Once the eggplants have rested, unwrap and remove the skin.
If you have a food processor:
4. Add peeled roasted eggplants to the food processor along with the tofu and mushrooms and process until minced.
If you do not have a food processor:
4. Mash the eggplant and finely chop the tofu and mushrooms and combine with mashed eggplant.
5. Grind the walnuts and add to the eggplant mixture.
6. Stir in all the remaining ingredients.
7. Press mixture into a greased loaf pan (or lasagna pan).
8. Bake at 400F for 1 hour (or 30 minutes if using a lasagna pan).

Mushroom Sauce
2 Tbsp. unsalted butter
227g cremini mushrooms, sliced
1 bunch green onions, chopped
1/4 tsp. black pepper
salt to taste
1/4 c. flour
2 Tbsp. dry white wine
1 c. vegetable broth
2 sprigs fresh thyme + 1 tsp. leaves
1/4 c. milk

1. Melt the butter over medium-high heat.

2. Add mushrooms and green onions and cook until softened.

3. Season with salt and pepper.

4. Sprinkle with flour and cook for an additional minute.

5. Add wine and broth and cook until sauce thickens.

6. Reduce heat to low and add thyme and milk.

7. Simmer for 5 minutes.

8. Serve with un-meatloaf.