A method for making a pseudo-loaf food composition, the method comprising: - emulsifying meat and at least one of flour or a dry proteinaceous material selected from the group consisting of wheat gluten, soy protein concentrate, soy protein isolate, egg albumin, nonfat dry milk, and combinations thereof in water to form a first emulsion; - performing a second emulsion step in which the first emulsion is thermally gelled by rapid heating to form a second emulsion; - lowering a temperature of the second emulsion to form a solidified emulsion; - forming meat analog chunks from said solidified emulsion; - mixing the meat analog chunks with gravy, the gravy comprising 0.7% to 2% of a gum by weight of the gravy, wherein said gum is selected from the group consisting of gellan gum, xanthan gum, locust bean gum, pectin, kappa carrageenan, iota carrageenan, lambda carrageenan, cellulose gum, gum Arabic, and combinations thereof, and the gravy comprising 40% 50% by weight of the combined weight of the meat analog chunks with the gravy, and the meat analog chunks are present in an amount of 40% to 50% of the pseudo-loaf composition by weight; and - positioning the food composition in a container comprising an interior having a shape and then sealing, retorting, cooling and storing the container to impart the shape of the interior of the container on the pseudo-loaf food composition; the pseudo-loaf food composition having a moisture content that is from 67% to 74% of the composition by weight and having a structure maintaining, during and after removal from the container at ambient temperature, and the composition comprising meat analog chunks and gravy in a loaf-type structure that maintains a shape. - emulsifying meat and at least one of flour or a dry proteinaceous material selected from the group consisting of wheat gluten, soy protein concentrate, soy protein isolate, egg albumin, nonfat dry milk, and combinations thereof in water to form a first emulsion; - performing a second emulsion step in which the first emulsion is thermally gelled by rapid heating to form a second emulsion; - lowering a temperature of the second emulsion to form a solidified emulsion; - forming meat analog chunks from said solidified emulsion; - mixing the meat analog chunks with gravy, the gravy comprising 0.7% to 2% of a gum by weight of the gravy, wherein said gum is selected from the group consisting of gellan gum, xanthan gum, locust bean gum, pectin, kappa carrageenan, iota carrageenan, lambda carrageenan, cellulose gum, gum Arabic, and combinations thereof, and the gravy comprising 40% 50% by weight of the combined weight of the meat analog chunks with the gravy, and the meat analog chunks are present in an amount of 40% to 50% of the pseudo-loaf composition by weight; and - positioning the food composition in a container comprising an interior having a shape and then sealing, retorting, cooling and storing the container to impart the shape of the interior of the container on the pseudo-loaf food composition; the pseudo-loaf food composition having a moisture content that is from 67% to 74% of the composition by weight and having a structure maintaining, during and after removal from the container at ambient temperature, and the composition comprising meat analog chunks and gravy in a loaf-type structure that maintains a shape.