This juicy, tender, satisfying Beyond Meat Meatloaf is beyond delicious. Made with simple ingredients, this vegan meatloaf is the perfect family dinner for an average meal, a special meal, meal prep, and everything in between.
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Hey Internet, I made a NEW vegan meatloaf--made from Beyond Meat Plant Based Ground. No, this post is not sponsored. I’m just a fan.
But Liz, don’t you already have a meatloaf recipe? Yes. Yes I do.
That recipe is my Mushroom Lentil Loaf. It’s incredibly delicious and made from whole plant foods.
However, my husband, and some other folks I’ve met, suggested that I should try making a meatloaf in more of a traditional way, with simple ingredients, using Beyond Meat (or a similar brand, since there are a few out there).
Well, I did, and it turned out amazing. I mean, if it didn’t, would I really be posting it here? (Of course not, I have a lot of pride in my recipes.)
This Beyond meatloaf is so juicy, so homey (as in, like what I grew up eating), and so delicious that it will become that recipe your family requests often.
And guess what? It’s super easy to make, so maybe you won’t even mind when your partner or child asks for it the third time this month (Hi honey).
What You’ll Need
- Beyond Meat Beyond Beef Plant Based Ground: You’ll need 2 pounds of this product to fill a 1lb loaf pan. Other similar products should work just fine, including Impossible meat, Incogmeato, Lightlife, etc. Just use the same amount--and defrost any frozen products (as long as the packaging does not indicate that that is unsafe for the product in question).
- Onion: I love the little crunch of a fresh onion (diced) in this beyond meatloaf. The onion gets cooked and all the flavor of the meatloaf seeps into the onion pieces and it’s so good. Don’t skip it unless someone who’s eating it REALLY doesn’t like onions.
- Parsley: A little chopped fresh parsley is great in this dish, I mix it right into the batter though some folks prefer to sprinkle it on top.
- Ketchup or tomato puree: I prefer the ketchup here--it flavors and moistens the mixture.
- Reduced Sodium Soy Sauce or Gluten-Free Tamari: This also flavors and moistens the mixture. If you’re gluten-free, use gluten-free tamari. If you’re soy-free, try No Soy or Coconut Aminos. Alternatively, you can just use salt and a little extra ketchup or tomato puree.
- Egg replacement: I tested a few different egg binders with this recipe and I prefer Just Egg. However, flax eggs, chia eggs, and Bob’s Red Mill Egg Replacer also worked for me.
- Breadcrumbs: The more powdery traditional breadcrumbs are what I’m referring to here. If you only have panko, give it a pulse in the food processor, blender, or spice grinder to make it finer. If you are gluten-free, use gluten-free breadcrumbs or rice crumbs. Alternatively, use something like garbanzo bean flour (AKA chickpea, besan, or gram flour) in the same amount.
- Nutritional yeast: This is primarily for flavor but a little bit for texture too. Nutritional yeast helps bind the beyond meatloaf together. It won’t make the flavor cheesy, instead it just adds a little more savory flavor to the dish. Don’t skip unless you really hate nutritional yeast--in that case, be ready to add a little bit more of the breadcrumbs if the mixture is too wet.
- Spices: Just a little to flavor it a bit--garlic powder, smoked paprika, sea salt, and freshly cracked black pepper.
- BBQ Sauce or Ketchup or Something (Glaze): For the glaze, you’re really welcome to use whatever you’d like. I used my homemade vegan BBQ sauce, though I added a bit of organic light brown sugar when I was making it this time. YUM. Other options include ketchup or the tomato based sauce I used for my Mushroom Lentil Loaf.
How to Make Beyond Meat Meatloaf
- Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius) and line a 1 pound loaf pan with a long strip of parchment paper so that you have two long flaps--this helps you remove the beyond meat loaf when it’s cooked. You can also spray the inside with a little bit of oil spray to help the parchment stay put and it to grease the two small sides that won’t be lined with parchment.
- So, first you want to mix all your wet ingredients together including the Beyond Meat (NOT the glaze). Add the parsley now while you’re at it. You may need to use your hands to get it all well incorporated.
- Add the dry ingredients and mix well again. The mixture should clump together when you squeeze it with your fist. It should be moist, but not really wet, but not dry either. Adjust if needed.
- Add the entire mixture to the loaf tin, pressing and packing it as firmly as possible into the tin. Trust me, you want to pack this quite firmly. All of it will fit.
- Use a spoon or spatula to add the glaze on top in a thick layer.
- Make sure to place the loaf tin on top of another larger baking tray. There WILL be grease bubbling over and escaping the tin, and you don’t want it to drip onto your oven floor. My oven started smoking the first time I tested this recipe because I had never experienced that before! You can line the bottom tray with aluminum foil for easy clean up if you’d like.
- Bake uncovered for 35 minutes, then carefully (using oven mitts), wrap the top edge loosely with foil and place back in the oven. Bake for 25 more minutes.
- Remove from the oven and allow to cool for about 10-15 minutes. Then pull the tabs gently to lift the beyond meat meatloaf out of the tin and place on a cutting board or plate and serve.
- Refrigerate leftovers for up to 4-5 days in an airtight container or freeze in a freezer safe container for up to 3 months. Freezes well.
More Vegan Homestyle Meals
- Vegan Steak
- Vegan Carbonara
- Mashed Potatoes with Mushroom Gravy
- Seitan Turkey
- Vegan Drumsticks
- Vegan Baked Mac and Cheese
- Smoky Shepherd’s Pie
- Vegan Ragu
- Vegan Tuna Casserole
- Vegan Ham
- Vegan Brisket
As always, I hope you love this recipe–I know I do, and Mr. Zardyplants does too. I definitely got the coveted reaction from him when he first tried it: eyes closed and “Mmmmpppphhhh” while chewing. I just love that.
This Beyond Meat Meatloaf is:
- Meaty (but without the cruelty!)
- Moist (sorry)
- And perfect for a family dinner, date night, potluck/gathering, or just plain old comfort food.
Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!