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!
Classic Meatloaf
This VEGAN Homestyle Meatloaf will have you in all your nostalgic feels.
Ingredients
Meatloaf
- 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
Glaze
- 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
Instructions
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Preheat your oven to 375F & line a loaf pan with parchment paper.
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In a large mixing bow, add all of your meatloaf ingredients and mix well until combined.
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At that mixture into your lined loaf pan, pressing down firmly & evenly.
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Place on a baking tray, and into the oven at 375F for 40 minutes until browned on top.
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While that is cooking, mix together all of your glaze ingredients until well combined.
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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.
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Serve with mashed potatoes & garlic-y green beans & you're ready to dig in!
Recipe Notes
- 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!
