Impossible Meatloaf

5 from 9 votes

Course: Main Course, Side Dish

Cuisine: American, German

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: 2 entrée-sized servings

Calories: 544kcal

Author: Kelly

Cost: $5.13 per serving

Classic meatloaf, with one twist: it’s made with Impossible Burger meat, so it’s totally vegan. This will be the most realistic vegan meatloaf you’ve made!

Print Recipe

US Imperial (Cups) - Metric (Grams)

Equipment

Baking pan, lined with aluminum foil (I use a Nordic Ware quarter sheet pan)
Medium mixing bowl
Basting brush (*optional; you can also use a spoon to spread the ketchup over the meatloaf)

Ingredients

12 to 16 ounces Impossible Beef or Beyond Beef (see Note 1)
½ cup rolled oats or quick oats
⅓ cup yellow onion, finely diced or grated
¼ cup ketchup or barbeque sauce (+ more for topping)
2 tsp vegetarian Worcestershire sauce (*can sub with Maggi sauce or soy sauce)
1 clove garlic, minced
¼ tsp ground black pepper

Instructions

Preheat oven to 375 °F.
Add all the ingredients to a medium bowl and mix until well combined.
Shape the mixture into a loaf and place on a lined baking pan. Bake for 20 minutes.
Remove from the oven and brush generously with more ketchup or barbeque sauce. Bake for another 10 minutes.
Let stand 5 minutes before serving.

Notes

Impossible Meat packaging: Depending on where you are in the world, Impossible Meat may come in sizes of 12 oz (340g) or 16oz (454g). This recipe is developed for the 340g packages, since I’m Canadian. But it’s flexible enough to be used for the 16oz package too, just add a bit more ketchup or barbeque sauce.
Doubling or tripling the recipe? You can use the buttons in the recipe card below to double or triple the ingredient quantities. Increase the baking time by 10 minutes for every additional pound of vegan meat. Also increase the baking time by 10 minutes if baking in a loaf pan.
Mini meatloaves: 1 batch of this recipe can be split and baked in 2 mini loaf pans to make single-serving personal meatloaves.

Nutrition