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Glazed Beyond Meat meatloaf garnished with parsley, with a thick slice cut and a knife beside it.
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5 from 67 votes

Beyond Meat Meatloaf

This Beyond Meat meatloaf is juicy, tender, and baked under a sweet and tangy ketchup glaze. It’s a satisfying vegan main for family dinners and the holidays!
Prep Time10 minutes
Cook Time1 hour 30 minutes
Rest15 minutes
Total Time1 hour 55 minutes
Course: Main Course
Cuisine: American
Diet: Vegan
Servings: 8 to 10 slices
Calories: 333kcal
Author: Toni

Equipment

Ingredients

  • 2 tablespoons flax meal
  • 6 tablespoons water
  • ½ cup plant-based milk
  • ½ cup breadcrumbs
  • 1 teaspoon olive oil
  • 1 medium red onion finely diced
  • 2 garlic cloves minced
  • 2 pounds plant-based ground beef two 16-ounce packages
  • 1 tablespoon ketchup
  • 1 tablespoon yellow mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ¼ cup fresh parsley chopped
  • 1 teaspoon salt

Glaze

  • 1 cup ketchup
  • 1 tablespoon chili powder
  • ¼ cup yellow mustard
  • 1 tablespoon brown sugar

Instructions

  • In a small bowl, stir together the flax meal and water. Let it sit for 5 minutes to thicken.
  • In a medium bowl, combine the flax mixture, plant-based milk, and breadcrumbs. Let it sit for 5 to 10 minutes.
    Flax meal, plant-based milk, and breadcrumbs being whisked together in a white bowl.
  • In a small skillet over medium-high heat, heat the olive oil and saute the onion and garlic for 3 minutes, until fragrant. Remove from the heat and let it cool completely.
    Diced red onion and minced garlic sauteing in oil in a cast iron skillet.
  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8x4-inch loaf pan with parchment paper, leaving an overhang on the sides.
  • Add the plant-based ground beef, cooled onion and garlic, ketchup, mustard, smoked paprika, oregano, parsley, and salt to the breadcrumb mixture. Mix until well combined.
    Beyond Meat meatloaf mixture with flecks of parsley, mixed together in a white bowl.
  • Press the mixture firmly into the prepared loaf pan. Cover with aluminum foil and bake for 60 minutes.
    Vegan meatloaf mixture pressed into a parchment-lined loaf pan.
  • While the meatloaf bakes, stir together the ketchup, chili powder, mustard, and brown sugar for the glaze.
    Orange ketchup and mustard glaze stirred together in a white bowl with a spoon.
  • Carefully remove the foil, spread half of the glaze over the meatloaf, and bake uncovered for 30 more minutes.
    Ketchup glaze spread over the baked vegan meatloaf in the parchment-lined pan.
  • Spread the rest of the glaze over the top and broil for 2 to 4 minutes, watching closely.
    Glazed Beyond Meat meatloaf after broiling, still in its parchment-lined pan.
  • Let the meatloaf rest for 15 minutes, then lift it out with the parchment, slice, and serve.
    Beyond Meat meatloaf with a slice cut, garnished with parsley, next to plates and forks.

Notes

  • Press the mixture firmly into the pan so it holds its shape when sliced.
  • If you swap the breadcrumbs or make other changes, the moisture can change, so adjust the plant-based milk as needed.
  • Let the meatloaf rest for the full 15 minutes so it firms up and slices cleanly.
  • Broilers vary, so check the glaze after 2 minutes.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Nutrition

Serving: 1serving | Calories: 333kcal | Carbohydrates: 26g | Protein: 23g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 1163mg | Potassium: 425mg | Fiber: 4g | Sugar: 10g | Vitamin A: 809IU | Vitamin C: 5mg | Calcium: 142mg | Iron: 5mg