Vegan Meatloaf
Ingredients
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!
Tried this recipe?Let us know how it was!