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Mom's Michigan Meat Loaf

What you need: 

3 cups textured soy protein granules
2 1/2 cups boiling water
1/2 cup quick oats
1/4 cup ketchup
4 tablespoons+ steak sauce or veggie Worcestershire, to taste
1 teaspoon basil
3 tablespoons veggie soup base, or "chicken" powder
1/2 cup finely minced onion, sauteed in oil
1 cup gluten flour (Bob's Red Mill Gluten is easy to find)
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1 tablespoon finely minced parsley
1 tablespoon additional oil

What you do: 

Heat oven to 350 degrees. Bake 45 minutes.
Mix together in a large bowl, textured soy protein, ketchup, oats, basil and broth powder with boiling water. Let stand for 10 minutes.
Saute onion in oil, and stir into the rehydrated textured soy protein. Mix remaining ingredients into textured soy protein mixture.
Lightly oil a bread pan, pack mixture tightly in. Bake at 350 for 45 minutes.
Let sit in pan for 10 minutes, loosen all edges before slicing, or turn out onto plate, then slice. Serve with gravy.

Preparation Time: 
15 minutes, bake 45 minutes
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

This was wonderful!! I made a few minor changes. Instead of boiling water and using "chicken" powder or soup base, I heated up some store-bought veggie broth to soak the TVP and other ingredients. I also increased the oregano and basil by almost doubling the amount and I did black pepper to taste (probably more than 1/4 tsp). I figured the broth would add enough sodium and I didn't feel the need to add more than the original amount of sea salt asked for. After baking for 45 min. as recommended, I was running low on ketchup so I used a mixture of ketchup, vegan Worcestershire, and yellow mustard for the top and baked an additional 10-15 min. It was delicious!!!! Served with mashed potates and the "I Can't Believe It's Vegan Gravy" recipe here on Vegweb. Also very happy about how much it made... I used a slightly larger pan than a bread loaf pan (I think 8"x10"?) and it feeds my household of six without having to double the recipe.

I've never had "real" meatloaf before so I can't say if taste and texture is like the real thing, but still loved it and so did my omni relatives!!

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This is my "go to" loaf when I'm craving some comfort food.  The only thing I change from the original recipe is that I use a packet of onion soup mix instead of the chopped onions.  Adds a ton of flavor.  Served with mashed potatoes and gravy, I'm in heaven!  :)>>>

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Very nice! I used Worcestershire and 3 tbsp of Bryanna Clark Grogan's chicken broth powder( http://veganfeastkitchen.blogspot.com/2008/02/homemade-veggie-broth-powder-big-batch.html) for the soup base, and it turned out fine. I also put ketchup all over the top 10 minutes before the end of baking (probably should have done it 15 minutes before).

Very tasty, good for protein, and pretty diet-friendly! Thanks.

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I made this last night for my family and everyone devoured it.  It was great.  I followed some advice and upped the seasonings a tad.  I also didn't have Worchestershire sauce or steak sauce so I added a touch of Braggs and nutritional yeast.  So delicious.  I also made a ketchup-mustard topping and baked it for 20 more minutes.

Served it with mashed potatoes, peas and a green salad with homemade vegan ranch.    ;)b

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This was great.

I subbed bar-b-q-sauce for worchestersire sauce. I also added 1/2 yellow pepper and 1/2 red pepper. Subbed salt-free spike for vegetable soup base powder.

I will increase gluten flour to 1-1/2 cup to help hold the texture a little firmer. This was a brave and delicious recipe.

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This is a great meatloaf!  I've never made one that actually held together and was the texture of meatloaf like this recipe.  I try to avoid using TVP, but it's worth it to use it occasionally in a recipe like this.  My self proclaimed meatloaf hating husband thought this was good too!  I only had a few TBS of oatmeal, so I used regular flour for the rest of the measurement and it worked fine.

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I agree that this is the best ive made - taste and texture-wise.  I used the steak sauce instead of worcestershire and a few healthy shakes of onion powder since i was out of onions.  also, instead of chicken powder i used 4 cubes of veggie beef boullion.  i figured beef would be more fitting than chicken but it gave it a bit more of a hotdog type flavor than i wanted.  next time i'll do half veg and half chikn boullion, or half beef...  anyway, it is still really good and i've eaten it for every meal since i made it..  hot with gravy and mashed potatoes and peas, cold with ketchup, cold with a cold nutritional yeast sauce, cold with both ny and ketchup... they've all been great!  thank you! it's just like how my own michigan mom used to make!

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Best vegan meatloaf I've ever made.  The texture is perfect!  My mom always put a mixture of mustard and ketchup on top of the real thing so I tried that and it worked well.  THANKS for this one!

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This is a good recipe, but I didn't find it spectacular. It seemed too bland, and not only needs extra herbs, soy sauce, but definately could use a good gravy as well. For all that, it was somehow satisfying on a "comfort food" level (not an 0h-my-gosh-this-is-delicious level) and I will probably pull it out once or twice a year. It's even better as leftovers and holds together very well. Good texture.

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