Beyond Meat Meatloaf

This Beyond Meat Meatloaf is juicy, tender, satisfying, and super comforting – Made entirely of plant-based ingredients with a sweet and tangy tomato glaze. It’s perfect for family dinners and the holidays!

Cozy and Comforting Super Juicy Beyond Meat Meatloaf

In my years of veganism, I’ve tried several vegan meatloaf recipes, usually with ingredients like lentils, chickpeas, or mushrooms that, while delicious, aren’t going to fool anyone into thinking they’re anything other than what they are. However, with all the vegan meat alternatives now available, it’s possible to make versions like this Beyond meat meatloaf that look and taste like meat!

With a combination of Beyond Meat, a vegan egg substitute, dairy-free milk, and several seasonings all smothered in a juicy, moreish caramelized tomato glaze, this Beyond beef meatloaf tastes just like your grandma’s meatloaf but 100% vegan! It’s 'meaty', moist, juicy, tender, and super delicious while packed with cruelty-free, plant-based protein.

Once baked, this Beyond meat loaf makes the perfect addition to any family meal, roast dinner, potluck, date night, Thanksgiving, and other holidays alongside all your favorite cozy, comforting sides. I highly recommend some creamy mashed potatoes and brown sugar green beans.

The Ingredients

Along with Beyond Meat, this vegan meatloaf recipe relies on simple and inexpensive pantry ingredients.

The Beyond Meat Meatloaf

• Beyond meat: I used plant-based ground Beyond beef to mimic regular beef in this vegan meatloaf recipe.
• Aromatics: A combination of onion (yellow or red) and garlic make a flavorful, aromatic base to add complexity to the Beyond meatloaf recipe.
• Olive oil: Just a little, to sauté the aromatics.
• Flax egg: Ground flaxseed and water combine to make the perfect egg substitute to help bind this plant-based meat loaf. Just Egg (which I’ve recently used to make delicious vegan French Toast) would also work.
• Breadcrumbs: Use regular or gluten-free breadcrumbs or panko breadcrumbs.

Slightly ground oats, almond flour, or chickpea flour may also work, but the amount needed may vary due to different absorbency levels.

• Plant-based milk: Any will work. I.e., soy milk, almond milk, oat milk, etc.
• Flavorings: You can make the most delicious vegan meatloaf with Beyond Meat and simple pantry staples. I use:
  • Ketchup
  • Mustard (Dijon or yellow)
  • Smoked paprika
  • Dried oregano
  • Fresh parsley
  • Sea salt (or kosher salt. Use soy sauce/tamari for added umami)

The Meatloaf Glaze

• Ketchup: Use your favorite ketchup.
• Mustard: Use Dijon mustard (or yellow mustard) to add heat and tang.
• Chili powder: Or cayenne powder, for a spicy kick. Hot sauce will also work but makes a looser sauce.
• Brown sugar: Or maple syrup provides a delicious caramelized flavor.

What Could I Add to this Beyond Beef Meatloaf Recipe?

• Liquid smoke: A splash will add more subtle smoky depth.
• Nutritional yeast: Just a small amount adds subtle flavor complexity with an umami-rich, nutty, 'cheesy' flavor.
• More veggies: Add extra nutrients by adding 1-2 cups of veggies like finely diced bell pepper, shredded carrot, or celery (sauteed), corn/peas, etc.

How to Make Beyond Meat Meatloaf

• 1) First, combine the ground flaxseed and water in a small bowl and set it aside to thicken.

• 2) Then, combine the flax egg, plant-based milk, and breadcrumbs in a large bowl and leave them to soak and thicken for 5-10 minutes.

• 3) Meanwhile, finely dice the onion (or grate it) and mince the garlic while you heat the oil in a small pan over medium-high heat.

• 4) Once hot, sauté the onions and garlic until fragrant (about 3 minutes). Then remove it from the heat to cool down.

• 5) Then, add the sautéed aromatics and the remaining Beyond beef meatloaf ingredients (beyond meat, ketchup, mustard, smoked paprika, oregano, parsley, and salt) to the bowl with the breadcrumb mixture and mix until well combined.

Alternatively, add everything to a food processor and pulse until combined.

• 6) Press the Beyond meat loaf mixture (press firmly) into a parchment-paper-lined 8x4-inch loaf pan while you preheat the oven to 350F/175C. Cover the pan with foil and bake for 60 minutes.

Leave a parchment paper overhang so removing the loaf after baking is easy.

• 7) Meanwhile, prepare the glaze by combining all the ingredients in a small bowl, then carefully remove the foil from the pan and spread half the sauce over the vegan meatloaf.

• 8) Bake for an additional 30 minutes before pouring over the remaining sauce and broil it for 2-4 minutes.

• 9) Finally, allow the Beyond meat loaf to sit and ‘rest’ for 15 minutes before removing it from the pan to slice and serve. Enjoy!

FAQs

Top Recipe Tips

• Adjust the amount of liquid: If you make any ingredient subs (i.e., using a liquid sweetener, substituting the breadcrumbs, etc.), the moisture of the loaf can differ. Adjust the amount of plant-based milk/thickener accordingly.
• Pack it firmly: When you transfer the meatloaf mixture to the prepared loaf tin, pack it in firmly to ensure it is firm and holds its shape.
• Adjust the shape: You can bake it into a vegan meatloaf, individual patties, or meatballs. You could also bake it in a muffin tray for about 30 minutes.
• Leave it to rest: Allow the Beyond meat loaf to sit for at least 15 minutes after baking to allow it to cool slightly and firm up as it does. This makes slicing it much easier.

Storage Recommendations

Make ahead: You could prepare and press the meatloaf into the baking tin up to a day before baking it (remove it from the fridge 30 minutes before baking). I don’t recommend freezing it before baking for food safety reasons.

Store: Allow the Beyond beef meatloaf to cool and store it in an airtight container in the refrigerator for 3-4 days.

Freeze: Allow it to cool, wrap it thoroughly in plastic wrap or foil, then place it in a freezer-safe Ziplock/Stasher to store for up to 3 months. Allow it to thaw in the fridge overnight before enjoying chilled or reheating.

Reheat: There are several ways you can reheat Beyond meat meatloaf, including in the oven (at 350F/175C until warm), in the microwave (for 1-2 minutes), or with a little oil in a pan.

What to Serve with Vegan Meatloaf?

This vegan beyond meat loaf is perfect for a cozy, comforting ‘roast dinner’ and a must-have on your Thanksgiving and Christmas table, alongside:

• Creamy mashed potatoes or scalloped potatoes
• Gravy (mushroom or brown gravy)
• Vegan stuffing
• Garlic and herb-roasted vegetables
• Brussels sprouts
• Candied yams with marshmallows
• Cornbread
• Green bean casserole (or brown sugar green beans)

You can also enjoy any leftover vegan meatloaf in sandwiches and wraps, crumbled/ chopped into vegan spaghetti or vegan tacos, etc.

More Vegan Sides

• Creamy vegan sausage gravy
• Air fryer asparagus
• Cauliflower stuffing
• Vegan stuffed acorn squash
• Cranberry pear sauce
• Shaved Brussels sprout salad
• Air fryer butternut squash

If you try this simple Beyond Meat meatloaf recipe (as written or with substitutes), I’d love to know your thoughts in the comments. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla