You don’t have to miss out on this classic comfort food, just because you’ve chosen not to consume animal products. In recent years, both Beyond Meat and Impossible have come out with vegan versions of “ground beef.” This makes it easier than ever to make a credible meatless meatloaf! While you can simply swap out the ground beef for the vegan version in your current meatloaf recipe, this recipe doesn’t contain eggs, like lots of conventional meatloaf recipes do.
This recipe is simple and delicious and it has quickly become a favorite of my husband! While I don’t eat a lot of processed meat substitutes, it’s nice to have a protein packed dinner that resembles the real thing without harming our animal friends. Plus, I like the crispy edges! 😜
The Impossible meat comes in a 12 ounce package instead of a 16 ounce. This is still perfectly fine to use. I have even used two packages of the meat substitute, and it turns out well, adjusting for consistency. Do what is in your budget! If you notice your mixture is a little wet, add a tiny bit of breadcrumbs, if too dry, a little tomato sauce.
We get about 6-8 slices from one meatloaf.
2 Tablespoons olive oil
1 medium onion, diced
1 small green bell pepper, diced
2-3 cloves garlic, minced
One package Beyond Meat or Impossible “ground beef” (16 oz or Impossible comes in 12 oz)
1 cup tomato sauce
2 Tablespoons maple syrup OR agave
2 Tablespoons soy sauce
1 Tablespoon Cajun seasoning blend (I use Voodoo seasoning)
2 teaspoons Italian seasoning
2/3 cup quick cooking oats
1 cup breadcrumbs
A few dashes of black pepper
Preheat oven to 350F
Heat olive oil in a skillet. Add onion, bell pepper and garlic and saute until golden brown.
In a large mixing bowl, combine the onion, bell pepper and garlic, with all other ingredients. I add a few at a time, mixing the oats and breadcrumbs last.
Grease a (preferably metal, but glass will work too) loaf pan and pat your mixture down into it.
Cover with foil and bake for 45 minutes. Then, remove foil and bake for 20-30 minutes, until the loaf appears firm and the edges are brown.
Remove from oven and let sit for about 20 minutes before slicing.
Serve with vegan mashed potatoes for the ultimate comfort meal!
2 thoughts on “Recipe-Easy Vegan Meatloaf”
I am loving this recipe! I’ve tried to make meatloaf a few times in the past using lentils but they always came out too soggy or fell apart. I have never thought to use vegan ‘meat’ burgers or mince. And with SO many options out now on the market, it can be easily done. Thanks for sharing 🙂
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Absolutely! I had tried a lot of vegetable loafs too, and they were always soggy, unfortunately! This is a fun alternative if you want something like the real thing. ❤️
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