Tvp Meatloaf
Satisfy your comfort food cravings with this hearty and flavorful TVP Meatloaf—a vegan twist on the classic dish that’s packed with protein and seasoned perfection. Made with rehydrated textured vegetable protein (TVP), oat flour, breadcrumbs, and a blend of aromatic spices like smoked paprika and thyme, this meatloaf is both wholesome and delicious. A tangy ketchup and Dijon mustard glaze adds a burst of flavor to each bite, while the soft yet firm texture makes it ideal for slicing and serving. Ready in just an hour, this plant-based recipe is simple to prepare, making it perfect for weeknight dinners or special gatherings. Pair it with mashed potatoes and roasted veggies for a comforting, crowd-pleasing meal. **Vegan meatloaf recipe**, **TVP meatloaf**, and **easy plant-based dinner ideas** are just some of the keywords that make this dish a must-try for anyone exploring meatless options!
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1 cup Vegetable broth
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup Oat flour (or blended oats)
- 0.5 cup Breadcrumbs
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water (for flax egg)
- 2 tablespoons Soy sauce
- 2 tablespoons Tomato paste
- 0.25 cup Ketchup (for topping)
- 1 teaspoon Dijon mustard
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 1 tablespoon Oil or vegan butter (for sautéing)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a loaf pan.
In a medium bowl, combine the TVP and vegetable broth. Stir well and set aside for 10 minutes to allow the TVP to rehydrate.
While the TVP is soaking, prepare the flax egg by mixing the ground flaxseed with 5 tablespoons of water in a small bowl. Set aside for 5-10 minutes until it thickens.
In a skillet, heat the oil or vegan butter over medium heat. Add the chopped onion and sauté until soft, about 4-5 minutes. Add the minced garlic and cook for another minute. Remove from heat.
Drain any excess liquid from the rehydrated TVP. In a large mixing bowl, combine the TVP, sautéed onion and garlic, oat flour, breadcrumbs, flax egg, soy sauce, tomato paste, smoked paprika, dried thyme, black pepper, and salt. Mix well until fully combined.
Transfer the mixture into the prepared loaf pan, pressing it down firmly and evenly.
Spread the ketchup evenly on top of the loaf, then drizzle with the Dijon mustard for added flavor.
Bake in the preheated oven for 35-40 minutes, or until the edges are golden and the loaf is firm to the touch.
Let the meatloaf cool for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 968 mg | 42% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 9.2 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1314 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
