Meatloaf was always a tried and true American favorite for I think most of us growing up. Regardless of how it was made, generally it was pretty tasty. I’ve been craving it a lot recently, but when I heard the news of Meat Loaf’s (the singer/actor) passing- I wanted to share my go to vegan meatloaf recipe with y’all in his honor.
I have a couple special tricks I like to use with my meatloaf, I know everyone does there’s differently but trust me this won’t disappoint! Not cooking the onions prior to adding them into the meatloaf gives a slight crunch that is really delicious, and the GLAZE. Don’t even get me started, it caramelizes on top perfectly and is the most delicious sweet & tangy glaze to pair with this. Serve it up with some mashed potatoes and garlic-y green beans & you’re ready to go!
This VEGAN Homestyle Meatloaf will have you in all your nostalgic feels.
- 3 packs Impossible Ground Beef
- 1 yellow onion diced
- 4 flax eggs 1 tbsp ground flax + 3 tbsp water = 1 flax egg
- 5 garlic cloves minced
- 3 tbsp ketchup
- 3 tbsp vegan Worcestershire sauce
- 1/4 cup fresh parsley chopped
- 3/4 cup panko breadcrumbs
- 1/3 cup unsweetened plant milk I used soy milk
- salt & black pepper to taste
- 1 1/2 tbsp Italian seasoning
- 1 tbsp paprika not smoked paprika
- 3/4 cup ketchup
- 1/2 cup smooth dijon mustard
- 1/4 cup brown sugar
- 1/2 tbsp each garlic & onion powder
- salt & pepper to taste
- 3 tbsp white vinegar
Preheat your oven to 375F & line a loaf pan with parchment paper.
In a large mixing bow, add all of your meatloaf ingredients and mix well until combined.
At that mixture into your lined loaf pan, pressing down firmly & evenly.
Place on a baking tray, and into the oven at 375F for 40 minutes until browned on top.
While that is cooking, mix together all of your glaze ingredients until well combined.
Once you take the meatloaf out of the oven, smother your glaze on top & return to the oven for another 30 minutes until the glaze has caramelized.
Serve with mashed potatoes & garlic-y green beans & you're ready to dig in!
- For the mashed potatoes, I just used instant mashed potatoes but used vegan butter and unsweetened plain soy milk instead of the non-vegan versions the box calls for. You can totally make your own, but these are just fast, easy, and good for me! I added a little extra salt than what the box called for, and added a little garlic powder as well. Top with a pad of vegan butter and some black pepper!
- For the garlic-y green beans, trim your beans & blanch them in salted boiling water for about 2 minutes until bright green. Drain & add to a skillet with some vegan butter, salt, and garlic powder to taste. Cook over medium heat for about 5-7 minutes until they start to brown just slightly & they’re coated in the garlic powder & butter, then you’re ready to serve!