Beyond Meat Meatloaf Recipe (Vegan)
This is the BEST vegan meatloaf recipe you'll ever make! It's a classic comfort food made without any animal products that even meat-eaters will enjoy.
Last night I served it to my family for dinner and no one could tell this loaf was vegan. The taste and texture are so similar to a loaf made with real beef it's unbelievable!
Many of you have probably tried lentil loaf, mushroom loaf, and even chickpea loaf, but have you tried making meatloaf with Beyond beef? It's the best ground beef substitute because it has a meaty, savory, and umami flavor!
I love making meatballs with it, adding it to tomato sauce for pasta and lasagna, or just stir-frying it and adding it to leftovers to bump up the protein.
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Meatloaf Ingredients
Get all the details on these simple ingredients in the recipe card found at the bottom of the post.
- Beyond Beef: This recipe uses a total of 32 ounces of Beyond Beef. Make sure it's fully thawed before making this recipe.
- Breadcrumbs: Use panko breadcrumbs for best results. Regular breadcrumbs won't work as well because they draw out more moisture and can dry out the loaf.
- Onion and Garlic: These two aromatics give so much flavor to any dish. Although you can't taste the garlic, if you don't want to use it, you can use garlic powder instead.
- Ketchup: You'll need it both for the loaf and the glaze.
- Mustard: I've found that yellow mustard works better than dijon mustard because it's milder.
- Spices: You'll need a few dried herbs like oregano, basil, and thyme, alongside smoked paprika, onion powder, salt, and black pepper.
- Brown sugar: This is another one of the glaze ingredients you'll need. You can also use maple syrup instead.
How to Make This Beyond Meat Meatloaf Recipe
- Using a box grater or a food processor, grate the onion finely. Add it to a large bowl, alongside 5 cloves of minced garlic.
- To the bowl, add ketchup, mustard, and all of the spices. Mix until well combined.
3. Add the remaining ingredients - beyond beef and panko breadcrumbs. Using your hands, mix until everything is well coated.
4. Transfer the mixture into a loaf pan layered with parchment paper in the middle. Bake in a pre-heated oven to 375°F (190 °C) for 45 minutes. No need to cover with aluminum foil.
5. In the meantime, make the meatloaf glaze. In a small bowl mix ketchup, yellow mustard, and brown sugar.
6. Once 45 minutes have passed, brush the top of the loaf with half of the glaze. Bake for 25 minutes more.
When ready, take the loaf out of the oven. Brush with the remaining glaze and let it cool before slicing. Top with fresh parsley if desired.
Top Tips
- Grate the onion, don't chop it. You don't want big chunks of onion in your meatloaf, but rather a well-distributed flavor. This way the onion will melt into the loaf and you won't taste it.
- Let the loaf cool for at least 10 minutes before slicing. Better yet, let it cool for half an hour. It slices so much better once it has had the time to set.
- Add more veggies. This Beyond meat meatloaf recipe can be customized to your liking. You can add red bell peppers, corn, carrots, peas, etc. Just make sure to finely chop them. You can add up to 2 cups of vegetables.
Frequently Asked Questions
The main ingredients are pea protein, rice protein, and vegetable oils. A few other ingredients include potato starch, apple extract, lemon juice concentrate, and some flavorings.
Yes, this recipe freezes perfectly. Let it cool to room temperature, then wrap it with plastic wrap and freezer for up to 6 months. Let it thaw overnight in the fridge before serving.
Yes. You can put the meatloaf mixture into the loaf pan and bake it the next day. Just make sure to wrap it tightly with plastic so it doesn't dry out.
I haven't tried it, but I can guess this recipe would work well with Impossible meat. I don't recommend using other meat substitutes. They usually don't have the same flavor and texture.
If you're in the US, you can find Beyond Meat products in your local grocery store and at a health food store. You can also order it online.
Serving
Whether you make this Beyond meat meatloaf recipe for the holidays, or you serve it as a weeknight dinner, it goes well with side dishes like mashed potatoes, green beans, or Brussels sprouts. Also don't forget the vegan gravy!
If you're hosting a Thanksgiving, definitely give my vegan green bean casserole a try.
Storing
Let the meatloaf cool to room temperature. Either slice it or transfer it whole to an airtight container. It will keep for up to a week in the fridge.
More Comforting Vegan Recipes
- Impossible Burger Meatballs
- Marinated Tempeh Stakes
- Maple Dijon Baked Tempeh
- Stovetop Vegan Mac and Cheese
- Vegan Stuffed Acorn Squash
Beyond Meat Meatloaf Recipe
Ingredients
Loaf
- 1 large yellow onion
- 5 cloves garlic, minced
- ⅓ cup ketchup
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon dried basil
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder (optional)
- 1 teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon yellow mustard
- 2 x 16 oz packs Beyond Beef*
- 1 ⅓ cup (110g) panko breadcrumbs (use gluten-free if needed)
Glaze
- ½ cup ketchup
- 1 tablespoon yellow mustard
- 2 tablespoons brown sugar
Instructions
- Pre-heat oven to 365ºF (190ºC). Prepare a glass 10x5-inch loaf pan by adding a piece of parchment paper in the middle. No need to grease.
- Using a box grater or a food processor, grate the onion finely. Add it to a large bowl, alongside 5 cloves of minced garlic.
- To the bowl, add ketchup, mustard, thyme, oregano, basil, smoked paprika, onion powder, salt, and black pepper. Mix until well combined.
- Add the Beyond beef and panko breadcrumbs and using your hands mix until everything is well coated. Transfer the mixture into the prepared pan and using a wet spatula, smooth out the top. Add the pan to a baking tray to catch any oil that may spill out and bake for 45 minutes.
- In the meantime, make the glaze by mixing ketchup, yellow mustard, and brown sugar.
- Once 45 minutes have passed, brush the meatloaf with half of the glaze and bake for 25 minutes more. When ready, take the loaf out of the oven and brush with the remaining glaze.
- Let it cool for at least 10 minutes and up to 30 minutes before slicing and serving.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Notes
- Grate the onion, don't chop it. You don't want big chunks of onion in meatloaf, but rather a well-distributed flavor. This way the onion will melt into the loaf and you won't taste it at all.
- Let the loaf cool for at least 10 minutes before slicing. Better yet, let it cool for an hour. It slices so much better once it has had the time to set.
- Add more veggies. This beyond meat meatloaf recipe can be customized to your liking. You can add red bell pepper, corn, carrot, peas, etc. Just make sure to finely chop them. You can add up to 2 cups of vegetables.
Nutrition
Post photography by: Petranka Atanasova.
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