Autumn S Meatless Meat Loaf Recipe

Ingredients

3 cups Textured vegetable protein (TVP)

2-1/2 cups Boiling vegetable broth

1/2 cup Finely chopped onion

2 TBL Olive oil

1 Finely chopped or shredded medium to large carrot

1 Finely chopped or shredded celery stalk

3/4 cup Whole wheat flour (or whole wheat pastry flour)

1 tsp Salt

1/4 tsp Pepper

1/2 tsp Garlic powder (or substitute two cloves of fresh garlic, pressed or finely chopped)

1/2 tsp Dry oregano*

1/2 tsp Dry marjoram*

1 tsp Dry basil

1/4 cup Ketchup

6 Ounces Tomato paste

In a large bowl, mix TVP granules and boiling broth. Let stand for 10 minutes.

In a skillet, sauté the onion in the olive oil until clear. Add onions to the rehydrated TVP mix.

Stir in carrot, celery, whole wheat flour, salt, pepper, garlic, oregano, marjoram, dry basil, and ketchup into the rehydrated TVP mix.

Lightly oil (or grease) a bread pan.

Pack “meat” loaf mixture in tightly into the bread pan, smoothing the top of the mixture.

With a spatula, spread tomato paste over the top of “meat” loaf mixture.

Bake “meat” loaf at 350° F for 45 minutes. Run a knife around the edges of the “meat” loaf to loosen from pan.

Cut into 16 slices (2 slices per serving).