This comforting meatless loaf is a fantastic alternative to traditional meatloaf, offering a satisfying texture and deep savory flavor. Made with textured vegetable protein (TVP), this dish absorbs the robust flavors of soy sauce, mixed herbs, and garlic, creating a hearty centerpiece. The loaf is baked in a large dish and smothered in a rich, homemade tomato sauce made from canned tomatoes and paste, which bastes the loaf as it cooks. It’s perfect for vegetarian dinners, potlucks, or cozy weeknight meals. Serve it sliced with mashed potatoes or crusty bread to soak up the delicious sauce. This recipe proves that plant-based eating can be just as indulgent and filling as its meat-based counterparts.
Meatless Loaf (Judy Karpen)
Description
This comforting meatless loaf is a fantastic alternative to traditional meatloaf, offering a satisfying texture and deep savory flavor. Made with textured vegetable protein (TVP), this dish absorbs the robust flavors of soy sauce, mixed herbs, and garlic, creating a hearty centerpiece. The loaf is baked in a large dish and smothered in a rich, homemade tomato sauce made from canned tomatoes and paste, which bastes the loaf as it cooks. It’s perfect for vegetarian dinners, potlucks, or cozy weeknight meals. Serve it sliced with mashed potatoes or crusty bread to soak up the delicious sauce. This recipe proves that plant-based eating can be just as indulgent and filling as its meat-based counterparts.Ingredients
Directions
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Preheat oven to 350°F (175°C).
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In a large saucepan, heat the oil over medium heat. Add the chopped onions and sauté until lightly browned.
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Add the TVP granules to the pan, stir, and cook for two minutes.
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Pour the hot water or vegetable stock over the mixture and simmer for four minutes. Remove from heat and let cool slightly.
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In a large mixing bowl, combine the breadcrumbs, mixed herbs, garlic, and parsley.
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Add the cooked TVP mixture to the bowl. Stir in the beaten egg (or egg replacer) and soy sauce. Season with salt and pepper to taste. Mix well.
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Using your hands, shape the mixture into an oval mound. Place it in the center of a large baking dish, leaving plenty of space around the edges for the sauce.
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In a small saucepan, combine the chopped tomatoes, tomato paste, and season with salt and pepper. Heat through.
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Pour the tomato sauce over and around the loaf.
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Bake for one hour, or until the loaf is set and the sauce is bubbling.
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Let rest for 10 minutes before slicing and serving.
Note
For extra flavor, you can sauté chopped celery, carrots, or mushrooms with the onions before adding the TVP.
A splash of hot sauce or vegetarian Worcestershire sauce can add a nice depth of flavor.
Whole canned tomatoes, pureed by hand or in a blender, often provide a better texture than pre-chopped ones.
Homemade breadcrumbs from toasted whole wheat bread work well, but store-bought or cracker crumbs are also acceptable.
This recipe scales well for two loaves, but do not attempt to make a single larger loaf as it may not cook through evenly.
