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Using Impossible burger is my new favorite way to make vegan meatloaf! This recipe is super flavorful and an easy dinner idea.
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We are definitely not shy when it comes to vegan meat - we try a lot of it! Many are misses, but there are some hits. And Impossible burger is definitely a hit. We first tried it when Red Robin started carrying it, and now we eat it at least once a week since our local Kroger started carrying it.
I have made tacos and meatballs with Impossible burger (both delicious!) but the current family favorite is Impossible meatloaf. It had been YEARS since I made meatloaf and while it was never something I craved after going vegan, my husband really missed it. He says that you cannot even tell this meatloaf is vegan, which is a total win!
(P.S. This recipe is totally not sponsored in any way, we are just obsessed with the stuff!)
While I have not tried this recipe using Beyond beef (we prefer the Beyond sausages out of their products), I believe it will work.
Since Impossible has been slowly rolling out their ground beef, I recommend checking out their store locator to see if it has hit your area yet. The incredible news is that you can order it online and have it delivered right to your home!
Ingredients
For the list of all ingredients and amounts, see the recipe card below.
- Impossible burger: The vegan meat needed for this recipe! You can also use Beyond if that's your preference.
- Breadcrumbs: These act as a binding agent. You can also use oats.
- Ketchup: This is usually added on top either before or after baking, but I love to add a little bit right into the meatloaf. It adds flavor and moisture. You can use tomato sauce instead.
- Vegan Worcestershire sauce: I find Worcestershire sauce is crucial for that classic Mom's meatloaf flavor. However, typical store-bought Worcestershire sauce contains fish! Some brands are vegan, like Annie's and the Kroger brand. You can also make a homemade vegan Worcestershire sauce. If all other options are exhausted, soy sauce is a good replacement.
- Garlic powder, onion powder, parsley, salt, and pepper: Flavor!
Instructions
See the printable instructions in the recipe card below.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Mix all of the ingredients together in a bowl, then form into a loaf and place on the baking sheet.
- Bake for about 25-30 minutes, or until golden brown and no longer pink in the middle.
- Brush some ketchup or BBQ sauce on top if desired! You can also serve with vegan gravy and mashed potatoes for a delicious dinner.
Variations and Substitutions
- Gluten-free: Good news - the Impossible burger is gluten-free! To replace the breadcrumbs, use an equal amount of gluten-free oats or make your own breadcrumbs from GF bread.
- Double this recipe: Simply double all the ingredient amounts (you can do this right in the recipe card next to "servings") and cook for an additional 10 minutes or so.
- If you cannot find or don't have the time to make vegan Worcestershire sauce, use soy sauce instead.
Storing Leftovers
Leftovers will keep in the fridge for about 3 days, stored in an airtight container.
Video
⭐Did you make this recipe?⭐
Please leave a comment and a star review below.
Recipe
Vegan Impossible Meatloaf
Ingredients
- 1 package Impossible burger - ¾ pound
- ¼ cup breadcrumbs
- 2 tablespoons ketchup - or tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon vegan Worcestershire sauce
- 1 teaspoon onion powder
- ½ teaspoon parsley
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a bowl, mix all ingredients together (Impossible burger, breadcrumbs, ketchup, garlic powder, Worcestershire sauce, onion powder, parsley, salt, and pepper.
- Form into a loaf shape on the baking sheet.
- Bake for 25-30 minutes, or until browned.
- Brush some ketchup or BBQ on top if desired, or serve with gravy.
Sean says
I just made this, but I smashed some Club crackers to replace the bread crumbs. I added some ghost pepper sea salt for a little kick. It came out perfect. It was my first ever meatloaf and I dare say it was perhaps my favorite ever.
Heather says
I didn’t have high hopes as I’ve never tried a vegan meatloaf that I’ve liked. You made my day with this recipe!
It is so delicious (I’m fighting the urge to go back for seconds ). I did 1/8 c rolled oats, 1/8 c panko, omitted the parsley and added a sprinkle of smoked paprika.
Thank you for a tasty recipe!
Lauren G McCullough says
Any difference between using Impossible meat vs Beyond meat? Excited to try this!
Terry says
I tweaked this recipe a bit by adding diced onion and substituting the ketchup with bbq sauce and the worcestershire sauce with Bragg's liquid aminos. It's so good my entire family loves it. Recently did this but made burgers instead and it was another hit!
elizabeth says
Forgot to say that I used fresh onion, garlic and parsley. Very happy with the 'meat'loaf. Yum.
elizabeth says
I made this as soon as I found the recipe. WOW! So good. I sent the recipe to my sister in England. (They don't have Impossible Beef there, so she has to figure out which product she can use.) Thanks for a yummy simple recipe!
Terry says
I Doubled the recipe and the cooking time was a bit too long. It's a learning curve with non meat products. It was still edible and the flavor was very good. I couldn't find powdered onion so I used minced. I would definitely make it again with a little less time in the oven.
Rachel says
Hello 🙂
Can I make this ahead of time or is it best to make it the time of when I am going 5k cook it?
Karissa says
It's best to make it and enjoy it right away!
Sandra says
Karissa Just Egg is perfect for the glue to hold it together.
Robert Marshall says
Wish I knew what went wrong. I used the recipe verbatim, except for using whole wheat matzo meal instead of standard bread crumbs.
No complaints on the flavor. But, it crumbled when trying to slice it with a knife. I put it in he fridge to chill after dinner to see if the leftovers cut better, otherwise I might add an egg to the mix next time. Granted, it wouldn’t be vegan. But, I don’t have an issue with that.
Karissa says
Hey, Robert! I've actually had this issue a couple times using Impossible burger. I'm not saying it can't possibly be my recipe that is the issue, but just sharing my experience. In particular, I have noticed it when I thaw out the frozen burger in water. I think it may because the fat isn't totally cold when assembling the burger into meatloaf/meatballs/burger patties.
Sandra says
Hey karissa i recently am going vegan. Can I add my non egg , egg. Sorry i forgot the brand. Can i put thar into the mix to prevent possible crumbling?
Karissa says
Just Egg? Sure, I don't see why you couldn't add a little in there. I would try a couple tablespoons.