Impossible Vegetarian Meatloaf Recipe (Meat Eater Approved!) Recipe
This Impossible Vegetarian Meatloaf is a hearty, meat-eater approved dish that combines the rich flavors of mushrooms, Impossible Plant-Based Ground Burger, and savory seasonings. Topped with a tangy and sweet homemade ketchup glaze, this recipe offers a comforting and satisfying alternative to traditional meatloaf, perfect for both vegetarians and flexitarians.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Meatloaf
- 1 lb button mushrooms (450 g)
- ½ white onion
- 3 cloves garlic
- 1 12-oz package Impossible Ground Burger “Meat” (340 g)
- 1 cup breadcrumbs (100 g)
- 1 Tbsp Italian seasoning
- 1 Tbsp vegan Worcestershire sauce (15 mL)
- ½ tsp salt
- 2 large eggs, whisked
Ketchup Topping
- ½ cup ketchup (100 g)
- 1 Tbsp brown sugar
- 1 Tbsp mustard
Instructions
- Blitz: Preheat the oven to 350°F (186°C). Place the mushrooms, white onion, and garlic cloves into a food processor and pulse until they are roughly broken down. Depending on the size of your processor, you may need to do this in batches to achieve an even texture without overprocessing.
- Mix: Transfer the mushroom mixture to a large bowl. Add the Impossible Ground Burger, breadcrumbs, Italian seasoning, vegan Worcestershire sauce, salt, and whisked eggs. Stir well until all ingredients are thoroughly combined into a consistent mixture.
- Topping: In a separate small bowl, whisk together the ketchup, brown sugar, and mustard until smooth and well combined to form the ketchup glaze.
- Assemble: Line a 9×5 inch loaf pan with parchment paper. Spoon the meatloaf mixture into the pan, pressing down firmly to fill all corners and create an even surface. Spread half of the ketchup topping evenly over the top of the meatloaf mixture.
- Bake: Place the loaf pan in the preheated oven and bake uncovered for 30 minutes. Remove from the oven, spread the remaining ketchup topping over the loaf, and return to bake for an additional 30 minutes.
- Cool and Serve: After baking, allow the meatloaf to cool slightly in the pan. Then carefully lift out the loaf using the parchment paper, slice into 6 servings, and serve warm with additional ketchup if desired.
Notes
- For best texture, do not overprocess the mushrooms; they should be finely chopped but not pureed.
- Using parchment paper makes it easier to remove the meatloaf from the pan after baking.
- Customize the ketchup topping by adding a splash of hot sauce or smoked paprika for a smoky kick.
- This meatloaf can be prepared a day ahead and reheated gently in the microwave or oven.
- Substitute gluten-free breadcrumbs to make this recipe gluten-free.
