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Savory Vegetarian Meatloaf

Summer savory is a spice sometimes neglected by home cooks, but it has a lemony floral taste that adds a nice dimension to many dishes. (See our recipe for Salad Olivier.) The texture in this loaf is very meaty and satisfies any cravings for comfort food, especially when coupled with whipped potatoes. Savory Vegetarian Meatloaf

Serves 8


  • 3/4 c TVP mince (textured vegetable protein granules)
  • 3/4 c boiling water
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp canola oil
  • 1/4 c bulger wheat
  • 1 c shredded zucchini
  • 1/2 c shredded carrot
  • 1/2 c finely chopped onion
  • 2 garlic cloves, minced
  • 2 Tbsp almond meal
  • 1 Tbsp vegetarian Worcestershire sauce
  • 1 Tbsp soy sauce
  • 1 tsp dry savory
  • 1 tsp dry rosemary
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 c vital wheat gluten
  • 3 eggs, lightly beaten


  1. Preheat oven to 400 degrees F. Butter an 8 X 4 X 3? loaf pan generously.
  2. Mix TVP with boiling water.
  3. Add the sesame oil, canola oil, and bulgar wheat; allow to stand while chopping the vegetables.
  4. Add the remaining ingredients and blend very well.
  5. Smooth into the buttered loaf pan and bake for 45-55 minutes or until brown and set up. If you are turning the loaf onto a platter, loosen the sides with a butter knife and wait about 10 minutes before transferring the loaf. Another trick is to remove one end slice, and then lift the rest by getting under the loaf with a spatula. The cut piece may be laid on the serving platter as shown.
  6. Serve with whipped potatoes.

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