Vegan Meatloaf with Tomato Glaze

This vegan meatloaf beyond meat recipe will amaze your vegan-skeptical friends. Try serving this dish at a family gathering. Maybe you don’t tell them it’s vegan. Then surprise them after they clean their plates!

They will also be delighted to know that this meatloaf contains no meat at all, and is much healthier than its counterpart.

It’s love at first bite. You’ll be seduced by the sweet and savory glaze and surprised by the crispy caramelized crust. The middle of this loaf, from heaven, is rich and moist, making you feel at home with that familiar meatloaf taste. You’ll be able to detect slight notes of onion and garlic. While the vegan worcestershire really gives depth to this star entree. Made with only plants, we created this healthier version of this traditional family favorite.

Why you’ll love this recipe

• Savory – This vegan meatloaf is so tender it almost melts in your mouth. We were absolutely amazed when we first tried Beyond Meat for this vegan meatloaf. The texture is spot on. It’s so similar to ground beef, especially once it’s cooked. Beet juice is an ingredient so the product even has a pink hue to it. This is honestly such a remarkable product. We have tried other kinds of imitation beef, but nothing compares to Beyond Meat. To add to the greatness of this product, it’s even non-GMO project verified.
• Rich – This meatloaf is rich with flavor, and you will be surprised how the vegan worcestershire gives this loaf that umami flavor. We’re so lucky to live in an era where vegan worcestershire is a thing. If you are familiar with worcestershire sauce, you’ll know it typically contains anchovies. With this in mind, be sure to check on the label when purchasing your worcestershire sauce. The brand we typically like to use is Annie’s.
• Cholesterol Free – As with all of our recipes, there is no need to worry about cholesterol. Without cholesterol, you can be confident that you won’t be clogging those arteries.
• Flavorful – You will not be “missing the meat” with this one. The flavors are spot on, and satisfy all of your cravings. We highly recommend this dish for those who are transitioning to a vegan diet. We typically make this dish for non vegans and they’re always amazed at how flavorful this recipe is.
• Filling – You will be full and satisfied after you eat this no meat meatloaf. A lot of the times, when first starting off vegan, I didn’t feel as full, and would crave that density from meat. This fills you like meat, without the stomach pain and constipation to follow.
• Easy – This recipe is super easy! Not to mention it is also fun. Mixing this meatloaf is always a bit weird for us. It actually feels like you are mixing raw meat! With minimal steps, this is a simple dish that anybody can feel confident making.
• Classic – This meatloaf is classic. This is dear to Nate’s heart. His family would always eat meatloaf growing up. If you had a family member who made a good one, you know how great it is. It’s the highlight of the week, and always a good easy go to classic dish.

Classic Meatloaf Turned Vegan Meatloaf

Meatloaf was always on the rotation of dishes which Nate ate growing up. Not so much for Luna. Is she the only one? Comment below if you have never eaten meatloaf! If you have a comment as well! Truthfully, she had never eaten meatloaf in her life. Nate created this recipe, and she finally got a taste of this American classic.

While this vegan meatloaf recipe is great for any day of the week, there is always a bit of nostalgia around the holidays to enjoy this classic. Wash up, and roll up your sleeves! We are ready to get our hands in there, and mix up this no meat meatloaf!

Did we mention how easy this recipe actually is? Now we know if you look at the recipe at first it can be intimidating. This is because of the long list of ingredients. Do not let this fool you. This recipe is done in a matter of no time.

The most difficult of the meatloaf is actually getting all of the ingredients together. And the most time consuming is the actual baking process, as well as allowing it to cool. Mixing a flax egg is very basic. The glaze is also basic as well. These two require small bowls to mix and take little time to do. Most of the other ingredients are mixed in one other big bowl.

Typically a meatloaf includes an egg to bind together the ingredients. Here we are using a flax egg instead. It’s so easy to make a flax egg and a great use of this egg substitute.

This loaf can be eaten immediately. It may also be stored in the refrigerator for up to four days. One great way to repurpose your vegan meatloaf leftovers is to turn them into a sandwich. Cut off a slice, throw it onto a hot grill, and let that baby cook-up on both sides for 3-5 minutes until nicely grilled.

Once your meatloaf is nicely seared, place the slice between two pieces of bread, and add any desired toppings.

If you tried one of our recipes or found our articles helpful, let us know in the comments below how it turned out!

Follow us on Pinterest, Instagram, and Facebook. Take a picture of your creations and tag us using #cookingupvegan.

Peace,
Luna & Nate

Vegan Meatloaf

Recipe by Cooking Up Vegan Course: MainCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

1

hour 

Total time

1

hour 

10

minutes

This is healthier version of an American classic. Just like mom used to make, without the cholesterol!

Ingredients

• Meatloaf

• 1 lb 1 Beyond Meat

• 1 Cup 1 Dried Bread Crumbs

• 1/2 large 1/2 White Onion, diced

• 3 Cloves 3 Garlic

• 1 egg 1 Flax egg

• 1/4 Cup 1/4 Soy Milk

• 2 Tbsp 2 Plant Based Worcheshire sauce

• 2 Tbsp 2 Ketchup

• 1 tsp 1 Thyme

• 1 tsp 1 Salt

• 1 tsp 1 Garlic Powder

• 1/2 tsp 1/2 Black Pepper

• Glaze

• 1/3 Cup 1/3 Ketchup

• 1 Tbsp 1 Brown Sugar

• 1 Tbsp 1 Apple Cider Vinegar

• 1 Tsp 1 Worcheshire Sauce (plant based brand)

Directions

• Preheat oven to 350 degrees.
• Make a flax egg. Set aside

  • 

• Prepare the meatloaf by combining the Beyond Meat/ Impossible meat, bread crumbs, white onion, garlic, soy milk, worcestershire sauce, ketchup, thyme, garlic powder, black pepper and salt into a bowl. Add the flax egg last. Then mix.

  • 

• Prepare the glaze in a separate small bowl. Add the ketchup, brownsugar, apple cider vinegar and worchestire sauce and mix.

  • 

• Using a loaf pan is essential! First, make sure to oil the sides with some plant based butter before adding the no-meat mixture in.

  • 

• Add the ground vegan meat mixture to the loaf pan

  • 

• Over the top of the meat loaf pour the glaze and spread evenly.

  • 

• Bake for one hour.
• Remove the loaf from the oven. Allow to rest for 15 minutes.

  • 

Notes

• Cut and serve! This loaf should be eaten immediately. It may also be stored in the refrigerator for up to 4 days. Enjoy!
• We used a spatula to gently separate the edges of the meatloaf from the pan. Carefully slide the mixture out using the spatula. (Another option is to serve it straight from the pan if you would like too (much easier!).

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