Granny’s Meatloaf
Granny’s Meatloaf is the ultimate comfort food—perfectly savory with a sticky, sweet ketchup glaze. The smell while it’s baking is sure to bring everyone to your kitchen. Serve with mashed potatoes and greens for a traditional Sunday night meal.
Equipment
- baking sheet
- Parchment paper or silicone baking mat
- Frying pan or cast-iron skillet
- Microwave-safe bowl or pot for reconstituting TVP
- Food processor (optional)
- mixing bowl
- Measuring spoons and cups
Ingrediënten
For the meatloaf:
- 3 cups 288 g TVP granules
- 2½ cups 590 g vegetable broth or water
- 2 tablespoons 30 ml soy sauce or tamari
- 2 tablespoons 30 ml extra-virgin olive oil
- 2 cups 320 g diced yellow onion
- 2 cloves garlic minced
- 1 teaspoon ground black pepper
- 1 tablespoon 8 g garlic powder
- 1 tablespoon 8 g onion powder
- ½ teaspoon cumin
- 1 cup 272 g organic ketchup, plus extra for basting
- 1½ cups 216 g vital wheat gluten flour
Instructies
Option 1: Mix the TVP granules, vegetable broth, and soy sauce in a microwave-safe bowl, cover with plastic wrap, and microwave on high for 5-6 minutes.
Option 2: Mix 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.
- Sauté the onion and garlic until translucent and just beginning to brown, about 7-10 minutes.
- Combine the pepper, garlic powder, onion powder, cumin, ketchup, wheat gluten, and sautéed onion and garlic mixture.
- Stir this into the reconstituted TVP mixture.
- Knead the mixture together with your hands, ensuring everything is well incorporated.
- (Optional step) Place half of the mixture in the food processor and process until it forms a paste.
- Mix this back into the other half.
- Shape the mixture into a large loaf shape and place it on the prepared baking sheet.
- Brush a thin layer of ketchup on top.
- Bake for 20 minutes, remove from the oven, brush on another layer of ketchup, and return to the oven.
- Bake for an additional 25 minutes until firm and the ketchup is dark and sticky.
- Let stand for 10 minutes before slicing.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with mashed potatoes and greens for a traditional Sunday night meal that’s sure to please everyone at the table.
Wine Advice:
A light red wine like a Pinot Noir complements this savory dish nicely.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 28 g | Protein: 10 g | Fat: 6 g | Fiber: 4 g | Sugar: 5 g | Salt: 1.2 g
