Meatloaf Loaf with Herbs
Submitted by sekhmet
A vegetarian meatloaf made with TVP (textured vegetable protein), vegetable sausage mix, and herbs, baked in a loaf pan for a hearty, protein-packed main dish. Completely cholesterol-free.
YIELD
4 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsWho says meatloaf has to have meat?
This vegetarian version swaps ground beef for textured vegetable protein (TVP) and vegetable sausage mix, and honestly, the texture holds up brilliantly.
You saute onions in a pan, stir in the TVP with tomato juice, then fold everything into a seasoned breadcrumb mixture with dried herbs and parsley.
After an hour in the oven, you get a firm, sliceable loaf with a savory depth that surprises even the skeptics.
It’s completely cholesterol-free, making it a solid pick for plant-based meal nights.
Kitchen Tips
- Press the mixture firmly into the loaf pan so it holds its shape when sliced
- Line the pan with parchment for easy removal
- Let the loaf rest 10 minutes after baking before slicing, or it may crumble
Variations
- Add a glaze of ketchup mixed with a little brown sugar and mustard on top before baking
- Stir in diced mushrooms for extra umami
- Serve with mushroom gravy or a simple tomato sauce on the side
Ingredients
Directions
Preheat oven 350℉ (180℃).
Mix breadcrumbs, sausage mix, salt, pepper, dried herbs, parsley and water together in mixing bowl.
Stir very well and set aside.
Melt the butter in a frying pan.
Sauté the onion 5 minutes until lightly browned.
Add the tvp mince and continue to sauté for 1 to 2 minutes then add tomato juice, stir and simmer for 10 mins.
Stir the contents of the frying pan into the sausage mixture in a bowl.
Place into greased and lined 2 lb loaf pan and bake 1 hour.
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