Vegan Meatloaf With Impossible Meat (Classic comfort food)

Moist slices of vegan meatloaf made with Impossible meat on plate with mashed potatoes and broccoli.

5 from 1 vote

Vegan Meatloaf With Impossible Meat (Classic comfort food)

This vegan meatloaf recipe has nostalgia written all over it. Impossible ground beef adds meaty flavor and a toothsome bite. Sautéed onions and garlic give extra savory flavor. While herbs, ketchup, and mustard add depth.

Serve with mashed potatoes and veggies for a plant-based version of a classic American meal.

Prep Time10

Cook Time45

Total Time55

Course: Entree

Cuisine: American, Vegan

Keyword: impossible meatloaf, sunday dinner

Servings: people

Calories: 290kcal

Author: Cadry Nelson

Ingredients

2 teaspoons avocado oil
1 cup chopped onions yellow
¾ teaspoon salt plus a pinch more for sauteing onions
4 cloves garlic minced
2 (12-ounce) packages Impossible ground beef (or 24 ounces vegan ground beef of choice)
½ cup panko breadcrumbs
2 ½ teaspoons vegan worcestershire sauce
2 teaspoons granulated onion or onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
2 Tablespoons ketchup plus more for glaze
2 Tablespoons mustard yellow or stoneground

Instructions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Add oil to a large non-stick skillet. Bring to a medium heat. Add onions and a pinch of salt. Sauté 2 or 3 minutes, until the onions are becoming translucent.
Add minced garlic, and saute 30 seconds to a minute, until fragrant. Then turn off the heat, and move the skillet to the side to cool somewhat.
Put the following into a large mixing bowl: Impossible ground beef (or your preferred vegan ground beef), panko breadcrumbs, vegan Worcestershire sauce, granulated onion, dried oregano, dried basil, dried parsley, ketchup, and mustard. Then add the sautéed onions and garlic.
Use your hands to evenly combine all of the ingredients in the mixing bowl. Then shape into loaf.
Put the loaf onto the reserved baking sheet with parchment paper.
Put the vegan meatloaf into the oven and bake for 35 minutes.
Remove the vegan meatloaf from the oven, and lightly coat it with more ketchup. (If you prefer, barbecue sauce or a mixture of ketchup and steak sauce like A1 also works well.)
Return the vegan meatloaf to the oven, and bake 5 more minutes.
Remove from oven, and let the loaf rest for about 5 minutes before slicing for neat, easy slices.

Notes

Glaze options

For the vegan meatloaf glaze, you can either use ketchup or barbecue sauce. Or go with my favorite - a mixture of A1 steak sauce and ketchup.

Alternative meatloaf muffin directions

Instead of cooking as a loaf, this meatloaf also works beautifully cooked in a muffin pan for individual servings.

Grease muffin cups with oil or cooking spray, or use paper liners. Fill each muffin cup ¾ full with meatloaf mixture. (I like to make slider-sized burgers, and then put them in the tin.)

Bake at 400 degrees on the bottom rack for 15 minutes. Then add ketchup glaze to the tops. Return to the oven and bake 5 more minutes.

Remove from oven, and allow the meatloaf muffins to cool slightly (about 5 minutes) before gliding a butter knife around each one to gently remove them from the tin.

While you can use silicone muffin liners, they brown better in an oiled tin or with paper liners. Silicone has a tendency to steam the bottoms rather than get them crispy.

Nutrition