This tasty, high-fiber version calls for eggs as a binder. For a vegan version, see: TVP Meatloaf (vegan).

1-1/2 C TVP or TSP
1 to 1-1/2 C boiling water
1 large onion, diced
1 T olive oil
1 t basil
1/2 t oregano
1/4 t thyme
1 t salt
1 t soy sauce
3 cloves garlic, minced
Dash Worcestershire sauce (optional – it’s not vegetarian)
Dash of Liquid Smoke
1/4 C oat or wheat bran
3/4 C All-Bran cereal or cooked rice
2 eggs, beaten
1/2 C catsup (or use tomato paste thinned with a little water)

Preheat the oven to 350 F.
Toast the TVP in a dry skillet until lightly browned. Remove it to a large bowl and pour boiling water over it. Let sit until the water is absorbed.
In the skillet, saute the onion in the olive oil until soft.
To the bowl with the TVP, add the onion, spices, salt, soy sauce, Worcestershire, Liquid Smoke, bran, and cereal or rice. Mix in the eggs (you can use your hands or a very sturdy spoon).
Grease a loaf pan. Pack the meatloaf ingredients into the loaf pan and spread the catsup over the top. Alternatively, you can grease about 10 small muffin tins and pack the meatloaf into them.
Bake for 30 minutes. Remove from oven and let sit for 10 minutes before cutting.