Beyond Meat Meatloaf

5 from 3 votes

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.

Prep Time25

Cook Time1

Total Time1 25

Course: Main Course

Cuisine: American, Vegan, Vegetarian

Servings: slices

Calories: 248kcal

Author: Petra

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

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