Preheat your oven to 300 degrees F (150 degrees C).
Cook the Brown Rice (1 cup) with a rice maker or a pan.
Put 2/3 cup of water and Vegetable Stock (2/3 cup) in a pot with lower heat for 5-7 minutes.
Crush the Brown Rice Flakes (4 cup) by using thick and hard materials like a wine bottle.
Chop the Garlic (2 clove) and Onion (1/3 cup) into small pieces.
Saute the chopped garlic and onion in a pan until the onion's color turns brown.
Beat the Egg (4) and stir well.
Put the vegetable soup you made earlier, Light Ricotta Cheese (150 gram), Firm Tofu (150 gram), sauteed garlic and onion, cooked brown rice, Fresh Oregano (1 teaspoon), Fresh Basil (1 teaspoon), and Fresh Rosemary (1/2 teaspoon) into a crushed flakes bowl.
Once everything is combined, add the egg and mix it again.
Pour the mixture into a baking pan. Toss this into the oven for 1 hour.
While waiting for your Neatloaf to bake. Prepare the Ketchup (1 cup), Yellow Mustard (1/4 cup), Molasses (1/4 cup), Apple Cider Vinegar (1/4 cup), and Cayenne Pepper (2 teaspoon).
Mix them all well, and you should have a your Neatloaf sauce!
Take the Neatloaf out from the oven.
Pour the sauce you made earlier on top of the Neatloaf. Then toss it back into the oven for 10 minutes.
Once its out of the oven, you can cut with a sharp dry knife and serve as a meal.