Meatloaf extended with
textured soy protein.
Millennium
Meatloaf
- 1/2 cup dry textured soy
protein (see note)
1/2 cup boiling water
1 1/2 pounds lean ground beef
3 large egg whites
1/4 cup chopped onion
1 cup skim milk
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon crushed dried oregano
1 tablespoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
- Rehydrate textured soy
protein with boiling water and let sit 5 minutes before mixing
with ground beef. Add egg whites and onion; mix well. Add milk,
salt, garlic powder, oregano, Worcestershire, pepper and mustard;
combine thoroughly.
- Place mixture into a loaf
pan and bake at 350°F (175°C) for 1 to 1 1/2 hours, until
cooked through.
Makes 12 servings.
Note: Textured soy protein
(TSP) is made from soy flour or soy protein concentrate that
is compressed and processed into granules or chunks. It is sold
as a dried, granular product, usually at health food stores.
When rehydrated, TSP has a texture similar to ground beef or
other meat products.
Most recipes call for TSP
to be rehydrated before it is used in recipes. Read the package
directions for rehydration. When using TSP in soups and sauces,
you do not have to rehydrate it before use -- just be sure the
recipe has enough liquid in it.
