RFD Tempeh meat loaf (and golden gravy)

Ah, comfort food. It's just so... well, comforting. Last week, before the current summer renaissance that's going on in L.A., temps had dipped to about 70 or so (I'm adapting to west coast weather- that signalled fall) and I decided to make some cozy food. This is from the amazing, fantastic, wonderful Real Food Daily cookbook- the loaf is p 177, the Golden Gravy is p 68.

This recipe is amazing. Like all RFD recipes, it took a good 2 hours to make, but it's so worth it. I highly recommend making the gravy with it as well, that recipe makes enough that you'd have some left for the salsbury seitan too. Potatoes are also a must as it's a good balance to the other flavors.

This is hearty, and has a rather complex- but really good flavor. It turns out that we also went to the RFD West Hollywood restaurant a week after I made this and Davey ordered their version. He preferred mine ;) Also, on the gravy, I used about 1/2 to 2/3 the amount of nutritional yeast, because I feel that that flavor is just too overpowering in most recipes. In the restaurant, where they use the recommended amount (I assume), you can really taste it far more than in mine. So, adjust to your preference, but to me- that ingredient is like cilantro- too much of a good thing wrecks the whole dish.