Recipe(tried): Meatless Meatloaf with Tomato Sauce (using TVP)

MEATLESS LOAF

2 tbsp sunflower oil or other vegetable oil
2 medium onions, chopped
4 1/2 oz TVP granules
1 cup hot water or vegetable stock
1 1/2 cups breadcrumbs
1/2 Tbsp mixed herbs (such as parsley, sage, rosemary and thyme)
1 Tbsp freshly chopped parsley
2 cloves garlic, crushed
1 egg, beaten (or egg replacer)
2 Tbsp soy sauce
salt and pepper to taste
SAUCE:
2 cans (16 oz) chopped tomatoes
1 (6 oz) can tomato paste
salt and pepper to taste

Preheat oven to 350 degrees F.

In a large saucepan, heat oil and saute onions until lightly browned. Add the TVP mince, stir and cook for two minutes. Pour the hot water or stock over the saute and simmer for four minutes.

In a separate bowl, mix the breadcrumbs, herbs and garlic together with one cup cold water. Stir in the egg and leave to one side for ten minutes.

Combine the cooked TVP mince with the breadcrumbs mixture, then add the soy sauce. Stir well and 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 around for the tomato sauce to run.

To make the sauce, heat the tomatoes, tomato paste and seasoning in a small saucepan, and pour over the loaf.

Bake for one hour.

Makes 6 servings - 1 loaf, approximately 6x10-inches (fits comfortably into a 9x13-inch pan with a couple inches margin around for sauce --- see below).

JTK's notes:
- I usually add more herbs & chopped garlic, and saute chopped vegetables like celery, carrots, and/or mushrooms after onions are done but before adding TVP.
- Hot sauce is a good addition, too, or other flavored sauce like veg. Worcestershire.
- The egg replacer works fine --- not sure if it's even necessary.
- I make the tomato sauce differently (sometimes I use canned/jar or homemade frozen sauce, and I prefer canned whole tomatoes, pureed, to prechopped ones), but it doesn't matter much.
- I make breadcrumbs from whatever bread is available, preferably whole wheat (lightly toasted for dryness) --- doesn't matter much either. Cracker crumbs would probably do as well, if you don't have bread around or a food processor/blender.
- I've made 1 1/2x recipe into a single loaf OK, but larger wouldn't work (would have to make separate loaves, if larger quantities are desired).