Plant Based Meatloaf

Step 1

Saute the onions and garlic in the olive oil on medium high heat for 1 minute. Add paprika, ground mustard, basil, onion powder, and salt. Stir well to coat and continue to saute for another 2-3 minutes.

Step 2

Add TVP, onion soup mix, ketchup, Gravy Master, and water. Stir well to incorporate. Turn heat to low, cover, and cook for 5-8 minutes, stirring a few times throughout.

Step 3

Transfer to a bowl, and let this mixture cool for about 10 -15 minutes while you mix the flax eggs in a small bowl and let them set. When the TVP mixture is cool enough to handle, mix in the vital wheat gluten and flax eggs and knead well for one minute.

Step 4

Spray meatloaf pan with nonstick spray or oil. Press meatloaf mixture into the pan well. (No empty spaces, press down well.) Bake covered at 350℉ for 40 minutes. Then, remove the lid and continue to bake for another 15-20 minutes.

Step 5

Let cool at least 20 minutes before removing from the pan and slicing. The meatloaf firms up really well overnight, so this is a great recipe to make ahead or meal prep!

Step 6

Store leftovers in an airtight container for up to a week in the fridge or 8 weeks in the freezer.