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I’m not sure about you, but I could use a comfort food meal right about now. And what’s more comforting than meatloaf? But meatloaf made with Beyond Meat? Even better! You get all the flavor of a classic meatloaf, but without any of the animal products. So if you’re looking for a delicious and plant based meal, give this recipe a try. You won’t be disappointed!
How to make Beyond Meat Meatloaf
What you’ll need
You’ll need the following ingredients for making meatloaf with Beyond Meat:
- A 1 lb block of Beyond Beef Plant-Based Ground. You can also use any other plant based ground beef if you’d like, such as Impossible Burger.
- Seasoned breadcrumbs. I used garlic and herb flavored, but you can use the one you like best.
- 1 flax “egg”. Flax eggs are so easy to make and lend the binding action needed for meatloaf. Just mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water, and refrigerate from 15-20 minutes. It will form a gel like, egg-like texture that you can use in many different vegan and plant-based recipes.
- Carrots. Shredded carrots add a boost of veggies to your meatloaf, and keep the texture nice and moist.
- Celery. For a nice, crunch.
- Seasonings. Salt, pepper, paprika and garlic powder
- BBQ Sauce. This is optional, but I wanted to add some smoky flavor to my meatloaf.
- Brown sugar
You’ll also need an 8 x 4 nonstick loaf pan, like this one:
Preparing the vegan meatloaf
First off, preheat the oven to 400 °F. Then, crumble the thawed Beyond Beef block in a medium bowl. Add the onions, carrots, celery, garlic, and breadcrumbs, combining well.
Add the flax egg and continue mixing. You don’t need a food processor for this recipe. But you’ll probably need to use your hands at this point to get all the ingredients together. That’s just part of the fun!
Mix the salt, pepper, garlic powder and paprika together, and add to the “meat” mixture. Make sure the seasonings are well incorporated with the mix.
You should now have a moist meatloaf mix that clumps together. If it’s too moist, add some additional breadcrumbs. If it’s too dry, add another flax egg. It should look like this:
Next, lightly spray the loaf pan with vegetable oil. You can also use parchment paper for easier unmolding, but I didn’t have any on hand! Add the meatloaf, packing it in as tightly as possible. This will help is stay together when you slice it after it’s cooked.
Now it’s time to make the sweet and tangy glaze. Just combine the ketchup, mustard, BBQ sauce (if using) and brown sugar together in a small bowl until it forms a smooth sauce. With a basting brush, brush the sauce all over the top of the meatloaf.
How long do you cook beyond meat meatloaf?
It’s time to cook the meatloaf. Place the loaf pan in the oven, uncovered, and bake for 30 minutes. Then, loosely cover with aluminum foil and bake for an additional 20 minutes.
Once it’s ready, take the pan out of the oven and cool for 15-20 minutes. Slice up your delicious Beyond Meat loaf and serve with your favorite sides. Enjoy!
What to serve with Beyond Meat Meatloaf?
I love serving this recipe for beyond meat meatloaf with herbed mashed potatoes, because this classic combination is as satisfying as it gets! However, feel free to serve it with your favorite side dish. Some examples are:
How to make Beyond Meat meatloaf gluten free
It’s simple to make a few swaps in this recipe in order to make gluten free meatloaf. The main ingredients to swap are the breadcrumbs and BBQ sauce. Beyond Meat is gluten free.
The rest of the ingredients are naturally gluten free, but double check the ketchup and mustard labels. Although these ingredients are naturally gluten free, some brands may use wheat-derived vinegar, or produce their products in a facility that manufactures other gluten-containing foods, which may contaminate them.
Thes are some good options for gluten free breadcrumbs and BBQ sauce:
How long does a beyond meat or impossible meat meatloaf last in the refrigerator after being cooked?
This meatloaf can be stored in the refrigerator for up to 3 days in an airtight container, or tightly wrapped in aluminum foil. Make sure it’s completely cooled first.
You can also freeze it, and it will keep for around 3-4 months.
Thaw in the refrigerator before reheating and serving.
Beyond Meat Meatloaf: Plant-Based & Delicious
For the meatloaf
- 1 lb Beyond Beef Plant-Based Ground, thawed or any other plant-based ground "meat"
- ⅔ cup seasoned breadcrumbs
- 1 flax egg*
- ½ cup onion, chopped
- ⅓ cup carrots, grated
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp fresh ground black pepper
- 1 tsp paprika
- 1 tsp garlic powder
For the glaze
- ¼ cup ketchup
- 1 tbsp mustard
- 1 tbsp BBQ sauce
- 1 tbsp brown sugar
- Preheat oven to 400 °F.
For the meatloaf
- In a bowl, crumble the Beyond Beef block, and combine with the breadcrumbs, onion, celery, carrots, and garlic. Use your hands for easier mixing.
- Add the flax egg and combine until mixture is moist and clumps together.
- Mix the salt, pepper, paprika and garlic powder, and add these seasonings to the "beef", combing well.
- Lightly spray with vegetable oil an 8×4 nonstick loaf pan. Fill it with the meatloaf mix, making sure to pack it in tightly.
For the glaze
- In a small bowl, combine the ketchup, mustard, BBQ sauce and brown sugar until a smooth glaze is formed.
- With a basting brush, brush the glaze all over the surface of the meatloaf.
- Place the loaf pan uncovered in the oven for 30 minutes.
- Then, cover the pan loosely with aluminum foil and cook for another 20 minutes.
- Once the meatloaf is ready, let it cool for around 10-15 minutes before slicing.
- Slice, serve with your favorite side and enjoy!
Vegan meatloaf is a classic dish that can be made vegan with the help of Beyond Meat. This product will give you all the flavor and texture of real beef without any animal products, so it’s perfect for those who are looking to reduce their meat consumption or go completely vegetarian/vegan. Plus, if you’re looking for an easy weeknight meal idea this recipe is your answer!
So what do you say? Will you try this for Meatless Monday or one night when going veggie doesn’t seem like enough? If not now, then at least make sure you bookmark it – I promise you’ll love it!
Other Vegan recipes you may love
- Vegan Coquito recipe
- Remy’s Ratatouille recipe
- Caramelized Onion and Mushroom Vegan Gravy
- Savory Vegan Stuffed Acorn Squash
- Homemade Vegan Dumplings
- Easy Vegan Ramen with Crispy Tofu
- Chickpea and Potato Curry
- Hummus without Tahini recipe
- Vegan Gluten Free Brownies
Hi! I’m Melissa, Registered Dietitian and mother of two dragons. When I’m not talking nutrition you can find me rolling around the floor with my kids, sewing, crafting, cooking or missing the 90s (seriously, music just isn’t the same). Read More…