Super-Meaty TVP Meatloaf
With a pinkish hue and chewy texture, this meatloaf impersonates the real thing well. Top with gravy for a Thanksgiving entrée.
INGREDIENTS | SERVES 6
- 2 cups TVP
- 1¾ cups hot vegetable broth
- 1 onion
- 1 tablespoon oil
- ¼ cup ketchup
- ⅓ cup barbecue sauce + 3 tablespoons
- 1 cup vital wheat gluten flour
- 1 cup bread crumbs
- 1 teaspoon parsley
- ½ teaspoon sage
- ½ teaspoon salt
- ¼ teaspoon pepper
Combine TVP with hot vegetable broth and allow to sit for 6–7 minutes until rehydrated. Gently squeeze out any excess moisture.
Heat onion in oil until translucent, about 3–4 minutes.
Preheat oven to 400°F.
In a large bowl, combine TVP, onions, ketchup, and Vis cup barbecue sauce. Add vital wheat gluten, bread crumbs, and spices.
Gently press mixture into a lightly greased loaf pan. Drizzle 3 tablespoons of barbecue sauce on top and bake for 45–50 minutes until lightly browned. Allow to cool for at least 10 minutes before serving, as loaf will set as it cools.
PER SERVING
Calories: 321 | Fat: 4g | Sodium: 967mg | Fiber: 7g | Protein: 33g
