TVP, texturized vegetable protein, is a soy product usually in the whole food section or bulk section of grocery stores. It's inexpensive and a good extender for ground beef products (which is why it's used in fast food restaurants). If you don't want to use TVP, increse the ground beef to 2 pounds and adjust the recipe accordingly.
1. Preheat the oven to 375 degrees. Place a cooling rack inside a baking sheet. Top the baking sheet with a sheet of foil about 12-inches long. Poke holes in the foil to allow the fat to drain away. Set aside.
2. In a small bowl whisk 3/4 cup of the broth, the soy sauce and mustard together. Add the TVP; stir to combine. In another small bowl combine the remaining 3/4 cup broth and the gelatin. Set both bowls aside while preparing the rest of the meatloaf.
3. Melt the butter in a large skillet over medium-high heat. Add the onion and celery; cook, stirring occasionally, until they start to brown, about 8 minutes. Add the garlic, thyme and paprika; cook, stirring constantly until fragrant, about 1 minute. Add the tomato juice, cook, scraping up the browned bits, until the sauce is thickened, about 1 minute. Set aside to cool.
4. To the cooled onion mixture add the gelatin mixture, eggs, bread crumbs, parsley, salt, and pepper. Mix thoroughly. Add the TVP mixture and ground beef. Mix gently with hands until the meatloaf comes together, about 1 minute. Transfer meat to foil and shape into a 10 x 6-inch oval. Smooth the top. Bake in the oven until temperature reaches 135 to 140 degrees, about 55 minutes. Remove meatloaf from oven; let it stand for 10 minutes before serving.
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|Serving Size: 1 Serving (588g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 180 (33%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 307.3mg||95 %|
|Sodium 2312.2mg||80 %|
|Potassium 645.7mg||17 %|
|Total Carbohydrate 45.7g||13 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 38.7g|
|Protein 44.6g||64 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 549
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