Using TVP in meatloaf

[Quiver0f10]

I have never used TVP before and wanted to make a meatloaf using it. Do I need to do anything special or can I use it the same as hamburger? Thanks!

[~Tara~]

I haven't a clue what you're talking about....TVP?

Sorry, no help.

[gandpsmommy]

What is TVP?

[Sharon H in IL]

Textured Vegetable Protein. It's soy made into little dried flakes or chunks that you rehydrate and mix in to foods for a protein boost.

 

Sorry I can't help with the original question, Quiver. My family roundly disapproved of my early attempts at using it, so I gave up.

[Tammyla]

We've used it here in dishes like Tex/Mex corn bread bake or lasagna. It was received with a resounding...We'd rather eat your vegetarian version. You might be able to bind it into a meatloaf, but I found it had the consistency of fully cooked meat. Let us know how it turns out.

 

 

I have never used TVP before and wanted to make a meatloaf using it. Do I need to do anything special or can I use it the same as hamburger? Thanks!

[Suzanne in ABQ]

You would need to buy it already formed. Loma Linda Foods and Worthington foods make loafs and sliced products made from TVP. You can get it frozen and in cans. The dried TVP products work best in crumbled meat dishes, like tacos, chili, soup.

 

What kind/type of TVP do you have?

[Mom2GirlsTX]

I make vegetarian meatloaf all the time with TVP. I haven't made a real meat type in over 20 years so I have no idea if mine with TVP actually taste like meat type meatloaf. I have found that to get it more sticky, I usually add 1/2 cup of shredded cheese (you can add up to 1 cup of shredded cheese), and I usually add 2 eggs versus the one egg in a real meat one. I use about 1 pound of rehydrated TVP, seasoned with garlic salt and worchestire. I also add about 1 cup of dry quick cook oats along with 2 or 3 tablespoons of either yogurt or sour cream for more moisture, and some onion. I mix all that, add in my ketchup (and sometimes some mustard) and cook for 45 minutes in a 350 degree oven. You just needd to tweak it to get it to work, but it comes out very good! I think the cheese really gives it the texture/oil to hold together, yet it doesn't taste cheesy at all.

[Camy-7 boybarians 1 lady]

You may want to try to Google "TVP Meatloaf Recipes" and see what you come up with.

 

I do use TVP once in awhile to extend my meat. You might want to rehydrate the TVP first in broth. I use a 3:1 ratio of water to TVP. I'm assuming you have the granules and not the large chunks.

 

It should work marvelously in your meatloaf. I like to use it when I brown ground beef for spaghetti sauce, sloppy joes, hamburger gravy, chili, etc.

 

Just make sure you spice it up enough to not make your meatloaf taste too bland.

 

Blessings,

 

Camy

[Quiver0f10]

Thanks everyone! I don't actually have the TVP as I wanted to make sure I could use it first LOL. We don't normally eat soy products, but meatloaf was requested. I would rather a GOOD bean recipe, but the few I have tried didn't come out well. Any one have a good bean or lentilloaf recipe? :D

[Quiver0f10]

You might want to rehydrate the TVP first in broth. I use a 3:1 ratio of water to TVP. I'm assuming you have the granules and not the large chunks.

 

THis is what I was unsure of. Thanks for the directions! I knew I was supposed to do something before using it, but couldn't figure out what LOL.

[Ashleen]

I have not tried TVP in meatloaf, but we've like it in lasagna. My biggest suggestion is to soak the TVP in broth before using it. On its own, it can be very bland. I have made meatloaf out of black beans and it was very good! Unfortunately I didn't use a recipe, so I don't know if I could do it again. But we do prefer black beans to TVP in many dishes. We are not lentil fans around here.