Vegan meatloaf is a healthy, plant-based alternative to traditional meatloaf that everyone can enjoy. With the right ingredients and technique, you can make a delicious and nutritious vegan meatloaf that is moist and delicious. This meatloaf recipe doesn’t fall apart and isn’t another mushy vegan loaf.
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SIS – Simple is Smart Tip:
This vegan meatloaf is moist and healthy. However, I’ve noticed that plant-based meat substitutes also have a lot of fat. Use a meatloaf pan to make this meatloaf low-fat and even healthier for you. The meatloaf pan is a double pan. The top pan has holes in the bottom to let the extra fat drain away from the meatloaf. The meatloaf still comes out moist and flavorful.
My favorite plant-based egg substitute is Just Egg vegan plant-based egg substitute. I use it in baked goods and anytime a recipe calls for a large egg. It even looks like scrambled raw eggs.
Neuroscience Nutrition Nuggets-
How Pea Plant Protein Improves Brain Function
The brain is composed of mostly water and protein. Protein is the second largest component of your brain. It is important to nourish your brain with protein rich foods.
Proteins help neurons within the brain communicate with each other through neurotransmitters that are made from amino acids.
Beyond Beef is composed primarily of a pea protein. Pea protein contains all nine essential amino acids that your body cannot create and must get from food.
Pea protein is high in omega 3 and 6 and 9 fatty acids. Omega 3 is a building block of the brain that improves brain function.
Ingredients for Vegan Meatloaf.
Beyond Beef: I’ve made this meatloaf with both Beyond Beef and Impossible Beef. Both are delicious.
Bread Crumbs: use plain regular or Panko-style bread crumbs.
Just Eggs – Plant-based eggs act to bind the meatloaf together so it doesn’t crumble when served.
Catsup: any vegan brand. The catsup helps balance out the “beef” flavors.
Steak Sauce: Adds flavor
Lipton onion soup mix. This is my secret ingredient for extra flavor and easy assembly of the meatloaf.
Make the gravy with vegetable cooking stock. Purchase or use homemade stock. Make a roux with 2 Tbs. flour and 2 Tbs. vegan butter. Add 2 cups vegetable stock, 1 tsp. umami powder, 1 tsp. gravy master and 1 Tbsp. McKay’s beef style vegan gravy seasoning. The gravy master gives the gravy a dark brown beef gravy color.
Preheat the oven to 350°C (170°F)
Add all of the ingredients to a medium size bowl.
Stir or use your hands to combine the ingredients. Make sure they are well combined. You can’t overmix.
Put the mixture into a meatloaf pan or small bread pan. The meatloaf pan is a double pan with holes in the top pan to drain off excess fat.
Bake for 45 minutes.
Serve with my super creamy Vegan Mashed potatoes and Vegan Brown Gravy.
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- 1 Meatloaf Pan
- 1 lb Beyond Burger
- ½ cup plain panko bread crumbs
- 1 pkg Lipton onion soup mix
- 2 tbsp A1 Steak Sauce
- 9 tbsp Just Eggs (plant-based egg substitute)
- ⅓ cup catsup
- Preheat the oven to 350°C (170°F)
- Add all of the ingredients to a medium size bowl.
- Stir or use your hands to combine the ingredients. Make sure they are well combined. You can't overmix.
- Put the mixture into a meatloaf pan or small bread pan. The meatloaf pan is a double pan with holes in the top pan to drain off excess fat.
- Bake for 45 minutes.
- Serve with my super creamy Vegan Mashed potatoes and Gravy.