Vegan Meatloaf
With a simple ingredient swap we can make a Vegan Meatloaf that’s just as delicious and nostalgic as the original!
As a kid, I thought Meatloaf was okay, I mostly enjoyed it in leftover sandwiches. I’m not sure why but this Vegan Meatloaf is way better than I remember! For some reason, it’s just tastier, and also there’s no weird meat gristle / congealed fat either!
It’s hard to pick between having this on a plate with some mashed potatoes and peas, or on a sandwich, but that’s the magic of this Meatloaf! It’s good no matter what!
And since we are simply swapping out the animal meat for vegan meat, it’s super easy to throw together too!
Ingredients for Vegan Meatloaf
- the MEAT – I wanted this to be an easy recipe, so I’m simply using some store-bought plant-based meat. In the US, that’s likely Impossible or Beyond Meat, but use whatever you like!
- Onions & Garlic – A lot of meatloaf recipes use raw onions and garlic. I prefer to saute mine for a bit as I like the flavor and texture better!
- Breadcrumbs – In order to keep our meatloaf juicy and intact, we’ll add some Panko (or regular) Breadcrumbs that we’ll first soak in a bit of plant milk.
- Seasonings – Aside from that we will be using some pantry staples and some fresh herbs too!
- The Glaze – For the glaze on top, we’ll simply be combining some ketchup, mustard and brown sugar. Feel free to use BBQ Sauce, or add some steak sauce too!
how to make Vegan MeatLoaf
This couldn’t be easier! First, saute your onions and garlic. I used a stainless steel pan so I got a bit of fond which I deglazed with some beer but that is totally optional!
Combine the Panko Breadcrumbs and Plant Milk and set aside.
After that, combine everything in a large mixing bowl.
Once meat is mixed well, cover and refrigerate for 30 minutes.
Then, shape the meat mixture into a loaf.
Then whip up the glaze with ketchup, mustard and brown sugar.
Brush half the glaze on the meatloaf, and bake for 30 minutes.
After 30 minutes, remove from the oven, and brush the other half of the glaze. Bake for another 30 minutes or until it reaches 160 F internally.
Let it rest for 10 minutes, then you can slice it up and dig in!
You could also add some Vegan Gravy if you like!
Storage
Store in an airtight container, in the fridge for 3 – 5 days.
how to make vegan meatloaf sandwiches
The old school way is to simply slice it up cold and enjoy in a sandwich. Use some white bread, and some Vegan Mayo!
Or for something with a bit more effort, grill the bread and the meatloaf, add some pickles and onions!
If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!
Vegan Meatloaf
Meatloaf
- 3/4 cup Panko Breadcrumbs (or regular breadcrumbs)
- 1/3 cup Plant-Milk (Unsweetened)
- 4 – 5 cloves Garlic (minced)
- 1/2 Medium Onion (diced)
- 2 lb. Vegan Ground Meat (like Impossible or Beyond)
- 3 Tbsp Vegan Worcestershire
- 1 Tbsp Tomato Paste
- 1 Tbsp Nutritional Yeast
- 1/4 cup Fresh Parsley (chopped)
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- Salt & Pepper (to taste)
Glaze
- 1/3 cup Ketchup
- 1 Tbsp Mustard
- 1 Tbsp Brown Sugar
Instructions
-
In a pan over medium heat, add a little cooking oil and heat up for a minute or two. Then add in the diced onions. Saute for 6 – 8 minutes or until softened and translucent. Add in the garlic and cook for 1 minute. Remove from heat and set aside and let cool.
-
Combine Breadcrumbs and Plant Milk in a bowl, stir to combine. Set aside for 5 minutes.
-
Once onions and garlic have cooled, and breadcrumbs are moistened, add everything for the meatloaf to a mixing bowl and combine with clean hands. Once meat is well combined, cover and refrigerate for 30 minutes.
-
While meatloaf mixture chills, combine ingredients for the glaze. Set aside for later.
-
Preheat oven to 350 F / 176 C.
-
Shape the meatloaf mixture into a loaf. Pack it but not too tightly (unless you like a really dense meatloaf!) Add the meatloaf to a parchment lined baking sheet.
-
Brush or spread on half of the ketchup glaze on top of the meatloaf. Bake at 350 F / 176 C for 30 minutes. Then remove from the oven, and brush on the other half of the glaze. Bake for another 30 minutes or until the internal temperature is 160 F / 70 C.
-
Let the meatloaf cool (ideally on a cooling rack) for 10 minutes, then slice and serve how you like!
-
Store leftovers in an airtight container in the fridge for 3 – 5 days. Make sure you make Meatloaf Sandwiches with them!
