TVP ?

I got some TVP and going to mix it in with meatloaf.  Do I need to hydrate it first or will mixing it in then baking take care of that.  Hoping my hubby will not notice anything different.

Thanks!

Any other suggestions for use that have worked for you?

what is TVP?

Textured Vegetable Protein.

I have a primer on TVP (what it is, how to use it, etc.) on Bariatric Foodie (look under "Your Food Questions, Answered")and I have meatloaf/meatball recipes. I can't link to it from where I am.

Whether you rehydrate depends largely on the fat content in the meat. High fat and you don't need to rehydrate it because it'll soak up the oil (on the bad side, that means you are eating the oil instead of it draining off).

I usually just use an extra egg when I use TVP and don't add any bread crumbs (I don't use bread crumbs regardless but still).

Hope that helps.

You need to rehydrate it first or it will soak up all the meat juices (fat included) and make it really heavy. 

We put it in anything where we would normally use ground beef.  Things like chili, soups, spaghetti sauce, stuff like that.  You can also put it in tacos and things like that but mix it with regular ground beef.