Paula’s Meatloaf


  • 2 c. textured vegetable protein (TVP)
  • 2 c. hot water
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 2 tsp. thyme
  • 1 tsp. sea salt
  • 1 tsp. liquid smoke
  • 1/4 c. vital wheat gluten flour
  • 2 c. whole wheat bread crumbs
  • 1 medium onion, chopped
  • 1/2 c. cooked instant oats (cooked with one cup water)


  1. Add hot water to TVP to hydrate. Add thyme. Let stand for about 5 minutes.
  2. Add remaining ingredients and mix. Spoon into baking pan and bake at 375 degrees for about an hour.

* Top with gravy before baking if you like, or top with ketchup 15 minutes before loaf is finished baking.

Browse Cook(s): Curtis and Paula Eakins
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.