Impossible Burger Meatloaf
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. Many readers in the comments have tried it with success.
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. I have found it in Kroger, Hannaford, and Price Chopper. 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!
Is Impossible Burger Vegan?
There is some controversy around this topic. Impossible Burger does not carry the certified vegan label and you can read why here.
But in my opinion, yes – Impossible Burger is vegan. The “beef” contains NO animal products and no animal testing is actively being conducted.
Plus, Impossible Burger is by far the closest thing to real beef I’ve tried. It will allow more and more people to ditch animal meat and go with plant meat. The definition of veganism is to do the least amount of harm possible, and I believe Impossible Burger does that and inspires others to do so as well.
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 sautéed green beans, 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.
Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!
Vegan Impossible Meatloaf
Ingredients
- 1 package Impossible burger 3/4 pound
- 1/4 cup breadcrumbs
- 2 tablespoons ketchup or tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon vegan Worcestershire sauce
- 1 teaspoon onion powder
- 1/2 teaspoon parsley
- 1/4 teaspoon salt
- 1/4 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.
Impossible burger is God’s gift to vegans! Not to say that this recipe isn’t great, but it would not be the same without impossible burger. Beyond, in my humble opinion just isn’t as good. Impossible will fool any meat eater out there. Anyway, I’ve made this recipe twice now and it is been amazing every time!
I am pretty partial to Impossible, as well! Glad you have enjoyed the recipe!
This was SO good! Thank you, Karissa!
I doubled the recipe, with these additions: used Panko for the bread crumbs, hickory salt for the salt, added 6 Tbs Just Egg, and a Tb of Dijon mustard. Cooked for 45-minutes.
Great recipe I substitute the crumbs from Triscuit crackers instead of bread crumbs also I used liquid amino instead of Worcestershire . This was a trial run so next time I can make it for guests. Thanks
BAJ
Yumm, this is better than Impossible Burgers themselves! I added a big handful of fresh cilantro in the mix and it imparted a wonderful flavor! Also substituted oatmeal instead of bread crumbs and dabbed more homemade vegan worcestershire on the outside before cooking. Delish! Thanks so much for the recipe- will add to my repertoire! 😉
This is the second time I have made this recipe. Love it! Added some diced onion and a bit of pasta sauce. Tastes just like the “real thing”. Will make it again.
This is such a great, and EASY recipe! We have it in our weekly rotation. My non-vegan fiance raves about it even. Thank you for this creation 🙂
Made this meatloaf for my son who is a vegan. Followed the recipe as directed but in place of onion powder I added chopped onions as well as chopped celery as my Italian grandmother and mother did. It was delicious. Moist , filling & easy to make in no time at all. I had never made vegan meatloaf, my mother did due to my severe health issues. But she recently passed away so I was grateful to find this recipe. My son could eat it everyday and I have recently showed him how to make it. Thank you so much. I look forward to more vegan recipes from Karissa.
Thanks, Michelle! Glad you enjoyed the recipe!
This was my first time making any meatloaf and it turned out amazing. I did modify the recipe and added 1/2 cup fresh mushrooms and half of a red onion, and 1/2 cup breadcrumbs. I also topped it with ketchup. My boyfriend who is a non vegan enjoyed it! I will definitely make this again.
Glad you liked it!
This recipe is phenomenal. We are not vegan but my husband’s cholesterol is high so I’ve been making vegan recipes for us lately. We are both completely shocked with how amazing this came out! My husband likes it better than my real meatloaf, hahaha! Thank you so much and I’ll definitely be trying out some of your other recipes asap!
This is the holy grail of meatless loaves My husband, avid meat eater, SAD diet activist, and frequent vegan food hater, loves this recipe I suggest adding 1/2 cup of diced onion and 3-4 tsp of Colgin Hickory Liquid Smoke to this already amazing recipe. First time that I made it, my husband asked if it was meat. Second time, we made it together, and as he went back for seconds, he said that he’d never know that it wasn’t meat, if he didn’t already know. Thanks for the great recipe!
My husband usually prefers meat but now this is his favorite “meat dish” and asked me to make it next week. So good!
loved it!!! modified the recipe by adding chopped onions and mushrooms to it as well as a ketchup/heinz 51 mix for the top. Because mushrooms give off liquid i used another 1/4 cup of breadcrumbs- my husband loved it and the rest will be eaten tomorrow as leftovers
A solid vegan recipe with great taste! Will make again and recommend to friends! Thank you Karissa!
This is an exceptionally good recipe. I highly recommend it–it’s delicious even if you are not a vegetarian!
This meatloaf is amazeballs. I used minced garlic, chopped onion, mushrooms and red peppers in the mix instead of powders. It was gone that night and I made it again the same week.
Delish!
This blew my friggin’ mind. Modified it a tad, but remained faithful to the majority of this. Gave some to the elderly neighbor downstairs and it blew his mind, too. Awesome recipe. Thank you!
Love this recipe used it multiple times also extremely easy!!
Loved this recipe! I’m exploring more plant based meals, and this was my first experience with Beyond Beef. I served it with roasted cauliflower. I glazed the meatloaf with a small amount of bbq sauce.
My family and I loved this recipe! I’ll definitely be making it again! Thank you!
Holy f**k. This was some of the best “meatloaf” ever, not to mention that it was meatless. I will be coming back to make this recipe time and time again.
My mom has been vegan for about 7 years now and I’ve been staying with her and accommodation her when cooking, this is a phenomenal recipe as is. I’m planning to make it again however I’ll add onion soup mix this time as I always use it in my “meat” loaf. Thanks for a great recipe, that you truly can’t tell is vegan. So yummy!!
All I can say is OMG!! This meatloaf is good and moist. My family we are pescatarian and we eat plant base foods also. I made meatloaf out of beyond burger it was disgusting. I wanna thank you for an amazing meal. My family enjoyed it
All I can say is OMG!! This is so good and moist. My family we are pescatarian and we eat plant base food last time I made meatloaf out of beyond burger it was disgusting we did not like it but this right here is so good my family loves it will definitely make again. Thank You for an amazing recipe
Wowow.
I was hesitant, it looked TOO simple. But this month I decided I would make as many plant based foods as possible and today called for simple.
So happy I did. Put it in the airfryer convection oven at 350 for 20 min. Brushed with Fruity HP.
Moist, flavourful and ate the entire thing.
Thank you.
Making this tonight! Btw: Is it the same bake time if I put it in a loaf pan?
This is soooo good and soooo easy! I made it following the recipe to the T. The only thing I did wrong was that I didn’t double it! Thank you!
I baked mine for about 15 mins at 400 but next time I’m going to double the recipe because it only fills about half the pan. Still really good and will def make again!
So good, I’ve come here to make it again!
Man, this was delicious! I didn’t think it would be since it was a “simple” recipe but it was spot on for meatloaf. Been a veg-head for over 18 years and this was a meal we had growing up so I’ve missed it. Thanks so much!
I made some meatballs with Beyond Burger…pretty much the same way, except I used Panko and added dried fennel (ground) a bit of sage and parsley. Oh my! How about cooking this 3/4 of the way there, cool it a bit and wrap in a puff pastry, with panko or bread crumbs on the bottom to soak up any moisture….and call it a Wellington! Ha!