Nutritional Info

Nutrition Facts

Serving Size 1 (121g)

Calories 240
Calories from Fat 46 (19%)
Amount Per Serving %DIV
Total Fat 5.1g 8%
Saturated Fat 1g 5%
Monounsaturated Fat 3g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 1.6mg 1%
Sodium 273.2mg 12%
Potassium 164.1mg 3%
Total Carbohydrate 12.4g 4%
Dietary Fiber 1.5g 6%
Sugars 1.9g
Protein 35.1g 70%

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Recipe Description
Beware of the amazing smells that will be coming out of the oven while this is baking.  Neighbors, neighbor's kids, and neighbor's neighbors will be banging down your door asking, "What's for dinner?"  Serve with mashed potatoes and greens for a traditional Sunday night meal.
Prep time
25 min
Cook time
1 hr
Ready In
1 hr 25 min


Serves Tool

Serves To:USMetric
3 Cup(c)  tvp granules
2 1/2 Cup(c)  vegetable broth or water
2 Tablespoon(T)  soy sauce or tamari
2 Tablespoon(T)  extra virgin olive oil
2 Cup(c)  yellow onion, diced
2 Clove(clv)  garlic, minced
1 Teaspoon(t)  black pepper, ground
1 Tablespoon(T)  garlic powder
1 Tablespoon(T)  onion powder
1/2 Teaspoon(t)  cumin
1 Cup(c)  organic ketchup, plus extra for basting
1 1/2 Cup(c)  vital wheat gluten flour


Preheat the oven to 350°F.  Have ready a baking sheet lined with parchment or a silicone baking mat.  Reconstitute the TVP in one of two ways:  Mix together the TVP granules, vegetable broth, and soy sauce in a microwave safe bowl, cover tightly with plastic wrap, and microwave on high for 5 to 6 minutes.  Or, mix together the TVP and soy sauce, bring the vegetable broth to a boil, pour over the TVP, cover, and let stand for 10 minutes.  Set aside.  In a frying pan or cast iron skillet, heat the olive oil and saute the onion and garlic until translucent and just beginning to brown, about 7 to 10 minutes.  Combine the pepper, garlic powder, onion powder, cumin, ketchup, wheat gluten and sauteed onion and garlic mixture, and stir into the reconstituted TVP.  Mix well.  Use your hands and knead the mixture together.  Make sure everything is well incorporated.  At this point you can proceed with the mixture as is, or place half of the mixture in the food processor and process until it is the consistency of paste.  Then mix the two portions back together, very well, with your hands.  The point of this step is to get your meatloaf to stick together better when you slice it.  TVP is crumbly, and when you slice your loaf, if you want perfect slices, use this method.  If you don't mind crumbly meatloaf, you can skip this step.  It tastes the same either way.  Place in the center of the baking sheet and "paint" on a thin layer of ketchup.  Bake for 20 minutes.  Remove from the oven and brush on another layer of ketchup.  Return to the oven and bake for an additional 25 minutes.  Your loaf should be firm and the ketchup dark and sticky.  Let stand for 10 minutes before slicing.

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