Having a Plant Based Meatloaf was a must have in our families’ dinner roster. We really love comfort food and it was important to us to be able to enjoy the same types of foods we always had without having to use meat. Thankfully this recipe, which we have been using for years, transitioned wonderfully to be able to use plant based “meat”.
Recently Posted in Recipes
Meat(less) Loaf
This is an old meatloaf recipe that our family has been making for over 10 years. Since becoming vegetarian we adapted the recipe to use plant based "meat" instead. It makes for a perfect comfort food dinner.
Equipment
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Cookie Sheet or 8×8 Pan
- Parchment Paper
Ingredients
- 1 12oz Pkg Impossible Beef You can use any plant based beef, we just prefer Impossible for this recipe.
- 1 Egg
- 1 tsp Onion Powder
- ½ Cup Milk
- ½ Cup Dried Bread Crumbs
- Salt & Pepper To taste
- 1½ tsp Brown Sugar
- 1½ tsp Vegan Worcestershire Sauce
- 1 Tbsp Prepared Mustard
- 3 Tbsp Ketchup
Instructions
- Preheat the oven to 350° F (175°C)
- In the Large Mixing Bowl combine the plant based beef, egg, onion powder, milk, and bread crumbs. Season with Salt & Pepper, to taste.
- Roll the mixture out onto a Parchment lined Cookie Sheet and form into a rectangle shaped loaf.
- In the Small Mixing Bowl combine the Brown Sugar, Worcestershire, Mustard, and Ketchup. Mix well then pour over the loaf, covering completely.
- Bake at 350° for 1 hour.