Neat loaf, part deux

Neat loaf is one of my favorite things to eat. Seriously! It's so good! I first had it at the SF restaurant Ananda Fuara - kinda weird atmosphere, but everything I've had there is fabulous and it's right around the corner from Symphony Hall. Neat loaf tastes nothing like meat loaf, but it does taste like heaven. I like it with Greek potatoes and some token vegetable. Om nom nom. When I had previously blogged about it, I linked to an online recipe. Imagine my horror when I found that link to be broken!! So, I realized I must post the recipe here myself. I've changed a few things, so I'm not being a total copycat. Here goes:

Preheat your oven to 300 degrees.
Start making rice, if you don't have any leftover. You will need 1/2 c cooked brown rice.
While the rice is cooking, start sauteeing 1 small onion, chopt, and ~3 large cloves garlic in EVOO.
In a separate bowl, beat 4 eggs.
Whisk in 2/3 packet of onion soup mix (I use Lipton - check the ingredients as sometimes these include sneaky meat) and 1/4 c EVOO.
Stir in 1/3 lb (~2/3 cup?) ricotta cheese and 1/3 lb soft tofu, crumbled. Mash it with your whisk to make sure it's reasonably well incorportated (small clumps are fine.)
Stir in your onion and garlic mixture, 1/2 c cooked brown rice, 1/2t oregano, 1/2t basil,  and 1/4t rosemary until well incorporated.
Gently stir in 4c bran flakes.
Pour into a greased loaf pan and bake for 1h at 300. Note: if you're making potatoes in the same oven, and you've ever made potatoes before, you'll know that it will take them A YEAR to cook at 300. I'll often bump it up to 350, 375 or so and just take the loaf out after 40 min or so. It seems to do fine - the sauce (below) hides any dryness caused by cooking it at a hot temperature.

While the loaf is cooking, make your BBQ sauce. I've never tried using store-bought BBQ sauce, but I bet it would work fine, too - just don't get one with a really out there flavor, like "ginger soy teriyaki bbq sauce" or something.
In a small bowl (a 2c measuring cup is an efficient way to do this), whisk together:
1/4c ketchup
1/4c tomato sauce (you can do all ketchup but it makes it super salty)

1/8c Dijon mustard
1/4c molasses
1/8c+ apple cider vinegar
1 pinch cayenne pepper (I do ~1/4t)

After the loaf has cooked for an hour, pull it out of the oven and pour the BBQ sauce on top. Let it cook for 10 more minutes. Let it rest for about 10 minutes before eating.