• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Diet Type
  • Fall Recipes
  • About
    • Contact

Sunglow Kitchen logo

menu icon
go to homepage
  • Recipes
  • Subscribe
  • Spring Recipes
  • About
    • Contact
    • Email
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Spring Recipes
    • About
      • Contact
    • Email
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Thanksgiving Recipes

    Published: Nov 15, 2023 · Modified: Jan 5, 2024 by Petra · This post may contain affiliate links.

    Best Ever Beyond Meat Meatloaf (Vegan)

    Jump to Recipe Print Recipe
    A collage of photos of vegan meatloaf with text overlay "The Best Vegan Meatloaf". A photos of Beyond meat meatloaf with text overlay "The Best Vegan Meatloaf".

    This Beyond meat meatloaf is a vegan comfort food that hits all the spots - It's meaty and juicy on the inside and topped with a sweet and tangy glaze.

    Made with simple ingredients, it can be served as a main course for Thanksgiving or your next weeknight dinner. It's delicious with a side of mashed potatoes or potato salad.

    Sliced Beyond Meat meatloaf in a large white plate. The meatloaf is topped with chopped parsley.

    For more Beyond Meat recipes, check out my Beyond Meat Chili, Beyond Meat Bolognese, and Air Fryer Beyond Burger.

    Jump to:
    • Meatloaf Ingredients
    • How to Make Beyond Meat Meatloaf
    • Expert Tips
    • FAQ
    • Serving Suggestions
    • Storage
    • More Beyond Meat Recipes
    • 📖 Recipe

    Meatloaf Ingredients

    Gathered ingredients for making beyond meat mealoaf with text overlay on each ingredient.
    • Beyond beef: This mock meat is super realistic and tastes very close to real beef. It's perfect if you're trying to get the same meaty flavor as in a classic meatloaf.
    • Panko breadcrumbs: To bind all of the ingredients together and prevent the meatloaf from falling apart.
    • Ketchup: You'll need it both for the meatloaf and for the glaze. Some people like to use tomato paste, but when testing this recipe, I found that ketchup gives more flavor overall.
    • Mustard: It adds a zesty and tangy flavor without being overpowering. I use yellow mustard, but for a stronger flavor, feel free to use Dijon mustard.
    • Flax egg: If you aren't familiar with what a flax egg is, it's one of the most common egg substitutes in baking. I use it in some of my recipes like vegan lemon pie, vegan churros, and zucchini brownies. it's made by simply soaking 1 tablespoon of flaxseed meal with 1 tablespoon of water until it thickens and becomes gel-like.
    • Plant-based milk: I use oat milk, but any non-dairy milk can work including almond milk, soy milk, and cashew milk.
    • Yellow onion and garlic: I prefer to finely dice the onion to add more texture to the meatloaf instead of grating it.
    • Brown sugar: Adding brown sugar to the glaze helps it get caramelized when baking.
    • Spices: You'll need a few simple spices like Italian seasoning, smoked paprika, salt, and black pepper.
    • Parsley: I love adding a few tablespoons of chopped parsley for flavor and freshness,
    • White vinegar: For adding tanginess and depth of flavor to the glaze.

    See the recipe card below for exact measurements.

    How to Make Beyond Meat Meatloaf

    Preheat oven to 390ºF (200ºC) and line a 10x5-inch loaf pan with parchment paper in the center. (No need to grease it).

    To a large mixing bowl, add onion, garlic, breadcrumbs, and non-dairy milk. Let it soak for 5 minutes to soften the breadcrumbs.

    Soaking breadcrumbs in oat milk, garlic, and onion.

    To the same bowl, add the remaining ingredients - beyond meat, flax egg, ketchup, mustard, chopped parsley, and spices.

    Either using your hands or a wooden spatula, mix until everything is well incorporated.

    Ingredients for vegan meatloaf added to a large glass bowl.
    Meatloaf mixture in a large glass bowl.

    Transfer the meatloaf mixture to the prepared pan and press down firmly with your hands or a spatula, smoothing out the top. Bake for 40 minutes.

    In the meantime, in a small bowl, stir the ketchup, vinegar, and brown sugar.

    Unbaked vegan meatloaf in a glass loaf pan.
    Mixing ketchup glaze with a spoon in a small bowl.

    After the timer goes off, take it out of the oven and brush the top of the loaf with half of the ketchup glaze. I like to use a pastry brush for this.

    TIP! Sometimes when baking, juices collect on the top of the meatloaf, if that happens, soak them with a paper towel before glazing.

    Brushing meatloaf with ketchup glaze using a pink pastry brush.

    Return to the oven and bake for 20-25 more minutes, or until the top is caramelized and a toothpick inserted into the center comes out semi-clean.

    Let the Beyond meatloaf cool for 5 minutes on the counter before removing it from the loaf pan. The easiest way to do that is to lift the two ends of the parchment paper.

    Place it on a cooling rack for 30-40 minutes, or if you have the time, let it cool completely.

    Before enjoying, brush with the remaining glaze, slice with a sharp knife, and serve! Top with fresh parsley if desired.

    Beyond meatloaf resting on a cooling rack.

    Expert Tips

    • Pack down the mixture firmly into the loaf pan. This will prevent any air bubbles from forming, and will also help the meatloaf to keep its shape better.
    • Let the meatloaf cool for at least 30 minutes. it's important to give it some time to set to prevent it from falling apart when slicing.
    • Grated onion vs diced: When testing this recipe, I found that the diced onion gave more texture to the meatloaf which made it more interesting. If you want to add more texture, stir ⅓ cup of chopped nuts such as walnuts or these air fryer roasted pecans.
    • No need to cover it with aluminum foil! You want the top to get golden brown and the glaze to caramelize.
    • If you want to add more vegetables, stir ⅓ cup of diced carrots, celery, or bell pepper. However, this will add moisture so you may need to slightly increase the amount of breadcrumbs.

    FAQ

    Can I make this beyond meat meatloaf gluten-free?

    Yes, you can use gluten-free panko breadcrumbs or substitute them with a 1:1 ratio with gluten-free all-purpose flour.
    You can also make your own breadcrumbs by grinding old gluten-free bread in a food processor.

    What can I use instead of Beyond Meat?

    Feel free to Impossible Meat and other similar realistic products. Other less realistic vegan meats such as Gardein won't work here.

    How do I freeze beyond meat meatloaf?

    To freeze it unbaked, wrap the loaf pan tightly in plastic wrap and freeze it until you're ready to use (up to 3 months.) To bake the frozen meatloaf there is no need to thaw it, simply transfer it frozen to the oven and bake as per instructions, adding 10 more minutes to the total cooking time.
    To freeze it baked, let it cool to room temperature first. You can slice it and transfer the pieces to a freezer-safe container, layering parchment paper between each slice to prevent them from sticking. Or wrap it whole (with the loaf pan) tightly in plastic wrap. Freeze for up to 3 months, and let thaw overnight in the fridge before reheating.

    Can the mixture be made ahead of time?

    Yes! You can make the mixture, shape it in the loaf, and wrap it tightly in plastic wrap, then save it in the fridge for 1-2 days, or until you're ready to bake.

    How do I keep my vegan meatloaf from falling apart?

    You need to use panko breadcrumbs and a good egg replacer (like a flax egg or Just Egg) to bind the mixture together.
    Also, it's important to let the meatloaf cool completely before slicing it to prevent it from falling apart.

    Two slices of beyond meat meatloaf served on top of mashed potatoes with green beans served next to them.

    Serving Suggestions

    In true Thanksgiving fashion, serve this Beyond meat meatloaf next to mashed potatoes, cranberry sauce, green beans, or roasted Brussels sprouts, and top it off with vegan gravy.

    It's also deliciously served alongside vegan mac and cheese, simple cornbread (no buttermilk!), and arugula spinach salad or our sweet potato beet salad.

    Looking for cold side dish ideas? Check out our 30 cold Thanksgiving side dishes.

    And for more Thanksgiving main courses, try our Lentil Pot Pie and Taco Stuffed Sweet Potatoes.

    Storage

    Allow the meatloaf to cool to room temperature first. Then, either store it whole or slice it before transferring it to an airtight container and into the fridge, where it can last for up to 5 days.

    More Beyond Meat Recipes

    • Beyond meat bolognese pasta served in a white plate and topped with fresh basil and vegan parmesan.
      Beyond Meat Bolognese Recipe (BEST Vegan Meat Sauce)
    • A white bowl filled with Beyond meat chili and topped with sour cream, cubed avocado, sliced jalapeño peppers, and cilantro.
      The Best Beyond Meat Chili
    • Beyond burger on a wooden cutting board layered with white parchment paper.
      Air Fryer Beyond Burger (10 minutes!)

    📖 Recipe

    Sliced Beyond Meat meatloaf in a large white plate. The meatloaf is topped with chopped parsley.

    Beyond Meat Meatloaf

    Beyond meat meatloaf is meaty and juicy on the inside and topped with a sweet and tangy glaze. It's made with simple ingredients and is the perfect main course for Thanksgiving or served as a weeknight dinner.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Vegan, Vegetarian
    Prep Time: 25 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 10 slices
    Author: Petra
    Prevent your screen from going dark

    Ingredients

    Meatloaf

    • 2 flax eggs (2 tablespoon flaxseed meal soaked in 2 tablespoon water for 5 minutes)
    • 1 cup yellow onion, diced (1 medium-large onion)
    • 3 cloves of garlic, minced
    • ¾ cup (50g) panko breadcrumbs use gluten-free if needed
    • ⅓ cup (80ml) non-dairy milk (I use oat milk)
    • 2 lbs (32 ounces or 910 grams) Beyond meat mince
    • 2 tablespoon tomato ketchup
    • 1 tablespoon yellow mustard
    • 3 tablespoon chopped parsley
    • 1 ½ teaspoon Italian seasoning
    • ½ teaspoon smoked paprika
    • ¾ teaspoon salt
    • ¼ teaspoon ground black pepper

    Ketchup glaze

    • ½ cup (110g) tomato ketchup
    • 2 tablespoon white vinegar
    • 1 ½ tablespoon brown sugar not packed
    Step-by-step imagesScroll back to find detailed recipe photos!

    Instructions

    • Preheat oven to 390ºF (200ºC) and line a 10x5-inch loaf pan with parchment paper in the center (no need to grease it.) (See photos above for reference.)
    • If you haven't already, mix 2 tablespoon of flaxseed meal with 2 - 2 ½ tablespoon water and let it sit for 5 minutes, or until it becomes gel-like.
      2 flax eggs
    • To a large mixing bowl, add onion, garlic, breadcrumbs, and non-dairy milk. Let it soak for 5 minutes to soften the breadcrumbs.
      1 cup yellow onion, diced, 3 cloves of garlic, minced, ⅓ cup (80ml) non-dairy milk, ¾ cup (50g) panko breadcrumbs
    • To the same bowl with the breadcrumbs, add the remaining ingredients - beyond meat, flax egg, ketchup, mustard, chopped parsley, and spices.
      2 lbs (32 ounces or 910 grams) Beyond meat mince, 2 tablespoon tomato ketchup, 1 tablespoon yellow mustard, 3 tablespoon chopped parsley, 1 ½ teaspoon Italian seasoning, ½ teaspoon smoked paprika, ¾ teaspoon salt, ¼ teaspoon ground black pepper
    • Either using your hands or a wooden spatula, mix until everything is well incorporated.
    • Transfer the meatloaf mixture to the prepared pan and press down firmly with your hands or a spatula, smoothing out the top. (See photos above for reference). Bake for 40 minutes.
    • In the meantime, in a small bowl, stir the ketchup, vinegar, and brown sugar.
      ½ cup (110g) tomato ketchup, 2 tablespoon white vinegar, 1 ½ tablespoon brown sugar
    • After the timer goes off, take it out of the oven and brush the top of the loaf with half of the ketchup glaze. I like to use a pastry brush for this. Sometimes when baking, juices collect on the top of the meatloaf, if that happens, soak them with a paper towel before glazing.
    • Return to the oven and bake for 20-25 more minutes, or until the top is caramelized and a toothpick inserted into the center comes out semi-clean.
    • Let the Beyond meatloaf cool for 5 minutes on the counter before removing it from the loaf pan. The easiest way to do that is to lift the two ends of the parchment paper. Place it on a cooling rack for 30-40 minutes, or if you have the time, let it cool completely.
    • Before enjoying, brush with the remaining glaze, slice with a sharp knife, and serve! Top with fresh parsley if desired.

    Notes

    Scroll back up to read my best tips on making this recipe!

    Storage Instructions

    Fridge
    Allow the meatloaf to cool to room temperature first. Then, either store it whole or slice it before transferring it to an airtight container, which can be kept for up to 5 days in the fridge.
    Freezer
    To freeze it unbaked, wrap the pan tightly in plastic wrap and freeze it until you're ready to use (up to 3 months.) To bake the frozen meatloaf there is no need to thaw it, simply transfer it frozen to the oven and bake as per instructions, adding 10 more minutes to the total cooking time.
    To freeze it baked, let it cool to room temperature first. Either slice it and transfer the pieces to a freezer-safe container, layering parchment paper between each one to prevent them from sticking, OR wrap it whole (with the loaf pan) tightly in plastic wrap. Freeze for up to 3 months, and let thaw overnight in the fridge before reheating.

    Nutrition

    Serving: 1slice (130g) | Calories: 248kcal | Carbohydrates: 14g | Protein: 17g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 653mg | Potassium: 323mg | Fiber: 3g | Sugar: 5g | Vitamin A: 33IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 4mg

    Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

    Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!

    More Thanksgiving Recipes

    • Pumpkin tomato soup served in a bowl and topped with cream, olive oil and fresh basil.
      Simple Pumpkin Tomato Soup
    • Beet risotto in a white Dutch oven topped with burrata cheese and fresh basil.
      Beet Risotto (No Chop)
    • A blue bowl with kale, quinoa and roasted squash salad.
      Kale, Quinoa and Roasted Pumpkin Salad
    • Pumpkin gnocchi in a white wine sauce cooked in a white Dutch oven.
      Pumpkin Gnocchi With White Wine Sauce

    Reader Interactions

    Comments

    1. Judiah says

      April 18, 2025 at 9:22 pm

      5 stars
      Delicious! I would definitely recommend it to anyone.

      Reply
      • Petra says

        May 16, 2025 at 11:56 am

        Yayy!!!!

        Reply
    5 from 3 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Petra!

    I'm a professional chef and a certified nutritionist! Sunglow Kitchen is all about easy vegan and vegetarian recipes that anyone can make at home, even if you're a beginner. Learn more about me here!

    Popular Posts

    • A collage of four photos of silken tofu recipes.
      40 Amazing Silken Tofu Recipes (Sweet & Savory)
    • A tall glass filled with green smoothie, placed on a wooden cutting board.
      Avocado Fruit Smoothie Recipe (3 Ways)
    • Five carrot cake cupcakes on a marble platter, topped with carrot cake frosting without cream cheese.
      Carrot Cake Frosting Without Cream Cheese
    • A few pieces of naan bread without yogurt served in a white bowl layered with parchment paper, topped with chopped cilantro.
      Naan Recipe without Yogurt (Vegan)
    • Fried silken tofu cubes served on a piece of parchment paper, and topped with sea salt and fresh cilantro.
      Super Crispy Fried Silken Tofu (Vegan)
    • Overnight oats without yogurt served in a white bowl and topped with fresh berries, crushed pecans, and a drizzle of honey.
      Easy Overnight Oats without Yogurt (4 Ingredients!)

    ☀️ Summer Favorites

    • A collage of four photos of vegan cold side dishes.
      30 Cold Vegan Side Dishes (Easy and Delicious)
    • Cucumber Avocado Gazpacho (Vegan)
    • Overhead shot of a blue bowl filled with orzo salad. A bronze spoon has been placed on the right side of the bowl. A quarter of lemon has been placed on the left side.
      Risoni Salad with Spinach and Feta (Orzo Pasta Salad)
    • Pistachio ice cream serve in a glass cup and topped with chopped pistachios.
      Pistachio Cottage Cheese Ice Cream
    • Three vegan lemon blueberry muffins stacked on top of each other and garnished with lemon zest.
      The Best Vegan Lemon Blueberry Muffins
    • Vegan lemon pie in a white pie dish topped with lemon slices, blueberries, and fresh mint leaves.
      Vegan Lemon Pie Recipe (Gluten-free)

    Featured In

    A collage of logos of brands Sunglow Kitchen has been featured on.

    Footer

    Legal & Contact

    • About Us
    • Contact
    • Privacy Policy
    • Accessibility Policy
    • Get your FREE eBook!

    Follow

    • Pinterest
    • Instagram
    • Facebook
    • YouTube

    As an Amazon Associate, I earn from qualifying purchases, at no additional cost to you.

    Copyright © 2025 Sunglow Kitchen. All Rights Reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.