Beyond Meat Meatloaf

Vegan-friendly Beyond Meat Meatloaf that's juicy, packed with flavour, perfectly tender, and slices perfectly without crumbling. All finished off with a sticky caramelized meatloaf glaze!

Prep time: PT15M

Cook time: PT70M

Total time: PT85M

Rating

5 stars (10 reviews)

Keywords

beyond meat, meatloaf, vegan meatloaf

Ingredients

1 large onion
5 cloves garlic (, minced very finely)
⅓ cup (80 mls) tomato ketchup (, or BBQ sauce)
2½ teaspoons dried mixed herbs
1¼ teaspoon smoked paprika (, or chipotle powder)
1¼ teaspoon freshly ground black pepper
1½ teaspoon fine sea salt (, not table salt)
1⅓ cup / 110 grams panko breadcrumbs ((use gluten-free style panko breadcrumbs if necessary))
2 x 16oz (453 gram) packs Beyond Meat ground beef
½ cup (120 ml) tomato ketchup (, or BBQ sauce)
2 tablespoons apple cider vinegar
2 tablespoon brown sugar (, or coconut sugar)

Cuisine

vegan

Steps

Preheat oven to 375°F (190 °C).
Line the bottom of a 9 x 5 inch loaf pan with a long strip of greaseproof paper, with enough extra coming up over the ends to act as handles for lifting out the meatloaf.
Peel the onion and pulverize it in a food processor or blender until it's a liquidy pulp, then add to a large mixing bowl. If you don't have a blender or food processor grate the onion finely, making sure to collect up all the juicy liquid that comes out. This step is really important so don't be tempted to just chop the onion.
Add all of the other meatloaf ingredients except the breadcrumbs and the Beyond Beef, into the bowl with the onion and mix thoroughly together with a spatula.
Get some hot soapy water ready for hand-washing, then add the Beyond Beef and the breadcrumbs to the onion mixture. Mix and squeeze together thoroughly using your hands so everything is evenly combined throughout the Beyond beef.
Pack the mixture into the loaf pan very tightly, level the top with a spatula then place in the oven and bake for 45 minutes. I like to sit it on a baking tray just in case any grease bubbles over the edge of the loaf pan.
While it's baking mix up the glaze ingredients in a small bowl.
After 45 minutes remove the meatloaf from the oven and brush generously with the glaze. Return to the oven and bake for another 25 minutes.
Remove from the oven and brush generously again with the glaze, then leave to rest for at least 10 minutes before removing from the pan. Slice and serve with any remaining glaze.

Nutitrion

Serving Size: 1 slice
Calories: 182 kcal
Carbohydrates: 11 g
Protein: 12 g
Fat: 10 g
Saturated Fat: 3 g
Sodium: 557 mg
Sugar: 2 g

Reviews

Karen Becker on 2026-04-04 (5 stars):
I made this meatloaf tonight (Canadian version with ketchup) along with some baked potatoes and cucumber salad. Dinner was delicious! Next time I will use bbq sauce which I am sure will also be good.
Cathy on 2026-03-31 (5 stars):
This is just a fantastic recipe. I have used it several times now and it is flavorful, delicious, and definitely great comfort food. Fabulous the next day or two (if it lasts that long)! This is a go-to recipe for me. Thanks!
Pat McDonald on 2023-04-09 (5 stars):
I made the meatloaf for Easter dinner. It turned out so amazing. There were no leftovers. Thank you for the great recipes. Please keep them coming. BTW love your cookbook. I use it often.
Jordan on 2023-03-20 (5 stars):
Made your Canadian version of this last night for dinner - it’s so delicious, cozy and umami-ful. The recipe came together quickly: it gave me time to put my feet up and read, then potter about, fixing the mash and veg. Had it cold in sandwiches for lunch today and it was great! And enough for dinner tonight with your onion gravy - my mouth is watering in anticipation!
Linda on 2023-03-10 (5 stars):
My family and I have been enjoying this recipe on a regular basis for months. Pulverizing the onion is such a great idea - it helps the onion contribute a sweet juice that (to me) far surpasses the fatty liquid of an animal-based meatloaf. So I was sad that I had to forego that special ingredient to make this a low fodmap recipe. But wait! Low fodmap friends - I tried pulverizing the green parts from 2 good-sized leeks, instead. Once cooked, the leeks were almost as soft and sweet as the onion, and they provided plenty of juice. Fundamentally - it worked! Thanks Melanie. I hope other people searching for delicious high protein low fodmap vegan recipes will find this one.
Lisa on 2023-02-23 (5 stars):
This was excellent. Well-liked by all. I used one pack Beyond Meat and one pack Impossible, since that's what I had. I didn't have breadcrumbs so used half crushed pretzels and half rolled oats. My spouse requested I make it again anytime.
Ginny Bates on 2022-07-24 (5 stars):
I made this as meatloaf expressly for sandwiches. It was wonderful! Thank you for the recipe. Question: Do you think if I left off the glaze, used Italian herbs and parsley, a bit of vegan Parmesan, and a good dose of chopped garlic that I could make Italian meatballs from this? I have tried using Beyond Beef in a non-vegan recipe for Italian meatballs and they fell apart as I browned them in a skillet. Would have been a real mess if I had tried just adding them to spaghetti sauce...! Thanks so much for your wonderful work.
Ave Jeanne Ventresca on 2022-06-20 (5 stars):
Where have you been all my life? Lovin' this meatloaf! Gotta have more of your recipes! Thanks, AJ, Bucks County, PA, USA
Sarah on 2022-05-28 (5 stars):
I just finished making and eating this. I was really nervous about how this was going to turn out as I'm not really a "chef" so to speak and I've never made meatloaf before (with or without meat.) But this was amazingly good! I didn't use paprika or garlic because I didn't have it but it was still awesome. I devoured it sooo quickly lol will definitely be making this again! :)