Meatless Meatloaf

• 2 tablespoons olive oil
• 2 medium minced onions
• 16 ounces textured vegetable protein (about 5 cups)
• 2 12 cups fresh breadcrumbs
• 2 cloves garlic, minced
• 2 beaten eggs
• 1 12 cups sour cream
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• chopped parsley
• hot water or stock

1. preheat oven to 350* Saute onions (and garlic if desired) in olive oil.
2. When vegetables are soft, add TVP and saute for 2 minutes.
3. Add water or stock until mixture is fluffy, and saute 4 more minutes.
4. In another bowl, mix breadcrumbs, parsley, soy sauce, Worchestshire sauce, and 1 cup of water.
5. Let stand 10 minutes.
6. Mix TVP mixture, breadcrumb mixture, sour cream and eggs together.
7. Make one giant loaf in 9 x 13 pan, or two smaller loaves.
8. If desired, make roux of butter and flour, add tomato puree and pour on top of loaves.
9. Bake about 1 hour.

olive oil, onions, vegetable protein, fresh breadcrumbs, garlic, eggs, sour cream, soy sauce, worcestershire sauce, parsley, water

Taken from www.food.com/recipe/meatless-meatloaf-74152 (may not work)