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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Linda McCartney's Meatless Loaf Recipe

4.9 stars - based on 6 votes
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This recipe for Linda McCartney's Meatless Loaf is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. sunflower oil
2 medium onions, chopped
4 1/2 oz. TVP granules
2 c. hot water or vegetable stock
1 1/2 c.breadcrumbs
1/2 T. mixed herbs
1 T. fresh parsley finely chopped
2 cloves garlic, crushed
1 beaten egg
1 cup.l sour cream
2 T. soy sauce
salt and pepper

Sauce
2 16 ox. cans chopped tomatoes
1 small can tomato paste
Salt and pepper
Directions:
Directions:
Preheat oven to 350º.
Heat oil in very large saucepan and saute the onions until lightly browned. Add the TVP, stir and cook for 2 minutes. Pour the hot water or stock over the saute and simmer for 4 minutes.

In a separate bowl, mix the breadcrumbs, herbs and garlic together with 1 c. cold water. Stir in the egg and leave to one side for 10 minutes.
Combine the cooked TVP with the breadcrumb mixture, then add the sour cream and soy sauce. Season to taste.

Using your hands, shape the mixture into an oval mound and place it in the center of a large baking dish, leaving plenty of space all round for the tomato sauce to run.
Heat the tomatoes, tomato paste and seasoning in a small saucepan, pour over the loaf.

Cook 1 hour.
Preparation Time:
Preparation Time:
1 hour 20 minutes
Personal Notes:
Personal Notes:
This is from Linda McCartney's Home Cooking Vegetarian cookbook (1st wife of Paul McCartney). I just had to include something using TVP...a soy protein source. This looks a bit odd to folks who are used to meat, but its actually quite good.I have made it a number of times. No worries, I won't serve it as the main course if I ever host Thanksgiving!

 

 

 

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