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.
I tried leaving a comment before and did not hear back. I want to know if I double it how long should of a cook time it would need and what temp should be reached. Also can I put a small amount of cream of celery on top of the meatloaf for a bit of gravy without making it fall apart?? Please respond with on this site or to the email that I am required to give you…Thanks
Hi Sharon, I did answer your first comment. You can find it right here in the comment section.
You can find the info on doubling the recipe in the notes section of the recipe card, I will also copy it here: “If doubling this recipe, increase the baking time by about 10 minutes.”
The Impossible Burger website states that it should reach a temp of 160 degrees Fahrenheit.
For cream of celery, I think that would be fine but I haven’t tried it.
how can I tell when impossible burger is done? Is there a temp that must be met like with regular ground beef? I want to make your recipe for my daughter that has gone vegetarian and gluten free. Also what is the binder as I notice there is no egg in this….HELP!!
I usually cut it in half – if it’s not pink, it’s done. You don’t need a binder, just follow the recipe as written!
impossible is animal tested, not vegan. but is plantbased. but this is a lovely easy recipe to use with a similar but vegan product!
It is not “vegan certified” but I still consider it a vegan product. Others may have a different opinion and that’s okay!
I’m a Vegan wannna be but this impossible loaf is actually better than the real thing!
I made this vegan meatloaf for the first time and we all loved it. This will definitely be a keeper!
Second time I have made meatloaf with impossible meat and first time with this recipe. And omg! It was sooo good! I also added a brown sugar and ketchup glaze on top.
*Chef’s kiss*
Amazing
This might be better than actual meatloaf. Made it exactly as the recipe says and it was great! Second time we added hot sauce for a kick. Loved it even more.
Thank you!
Glad I googled “impossible meatloaf”! I made two loaves, both with this base recipe, one with sauteed onion and garlic added and topped with a ketchup sauce, the other with savory spices, like thyme and sage and then made my vegan mashed with gravy for the savory loaf. Holy cow! Both were amazingly perfect! Thanks for this new favorite recipe!
The first time I made this recipe, my husband said “Well, I’ve got to say that this meatloaf is so much better than the meatloaf you used to make”, which used ground beef. We’re trying to reduce our red meat intake and this recipe shows that vegan recipes can be just as good and often better!! My granddaughter, whose 2 years old, calls it “leafloaf”, which is right on target!
There’s a reason this pops first on a search. It’s easy, quick, and tastes great. I add chopped onions and a Tbsp horseradish but its wonderful without them too.
Can I make it in a smal loaf pan? If so same baking time?
Yes you can. It may take a few more minutes.
This was such a wonderful recipe for me! Last minute had to make this for my mother and her friends who are vegetarians and they loved it! I added yellow, red, and green bell peppers to it for an extra crunch. Even my kids loved it! Thank you so much for this!
OMG, we stumbled across this recipe when my husband was missing meatloaf. Karissa always has amazing recipes so when I looked at “best vegan meatloaf recipe“ online and found this recipe I was excited. We made this exactly as the recipe lists and it is out of this world. We now feel we have found our Thanksgiving and Christmas dish. No longer eating side dishes as a main meal. Thank you so much Karissa for creating this!
I love this meatloaf! I made it exactly like the recipe and loved it. Then I changed things up a bit and added chopped onions instead of onion powder, and whole grain bread instead of breadcrumbs and a couple more adjustments. I thought it would improve it but I’m sticking with the recipe as written, I like it much better that way. Thank you Karissa. Once again I can enjoy meatloaf!
I made it and I LOVED it!!! I did go back for seconds and had it for several meals as leftovers! I told everyone I know, that’s how excited I was!! Meatloaf is the one thing I missed most when I had to quit eating red meat, so to find this recipe was like finding a buried treasure!! Thank you !!
This was exactly how I remember meatloaf tasting. So good! I had a tweak a few things (I had to use dried onion since I didn’t have onion powder and crushed rice cereal as a bread crumb substitute since I didn’t have bread crumbs lol), and next time I will probably cook it for longer since some parts seemed like they were quite done in the middle, but other than that this was amazing!
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.
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!
Any difference between using Impossible meat vs Beyond meat? Excited to try this!
The package size is different, but if you change the serving size to 4 servings (what a helpful feature) it’ll give you the right measurements and you won’t have to do the multiplication yourself. It works just as well. Cook 5-10 minutes longer.
I started out using Beyond Beef ( burgers?.) was not real impressed with Beyond Beef. It tasted like fake beef. Then I tried the Impossible Burger & it tasted JUST LIKE BEEF! I made my meatloaf from th Impossible. I was transported back to my grandma’s table. So yes…I think there is a big difference.
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!
Forgot to say that I used fresh onion, garlic and parsley. Very happy with the ‘meat’loaf. Yum.
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!
Love this recipe…so easy to make and delicious. A win win for me.
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.
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?
It’s best to make it and enjoy it right away!
Karissa Just Egg is perfect for the glue to hold it together.
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.
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.
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?
Just Egg? Sure, I don’t see why you couldn’t add a little in there. I would try a couple tablespoons.
I just mn.ade it and it is delicious. But, as you experienced, mine too crumbled when slicing AND I added an egg before baking. I would really like to figure this out because the taste is spot on.