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.
For more Beyond Meat recipes, check out my Beyond Meat Chili, Beyond Meat Bolognese, and Air Fryer Beyond Burger.
Jump to:
Meatloaf Ingredients
- 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.
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.
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.
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.
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.
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
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.
Feel free to Impossible Meat and other similar realistic products. Other less realistic vegan meats such as Gardein won't work here.
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.
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.
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
📖 Recipe
Beyond Meat Meatloaf
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
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
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
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Judiah says
Delicious! I would definitely recommend it to anyone.
Petra says
Yayy!!!!