Beyond Meat Meatloaf Bowl is a Vegetarian plant-based protein meatloaf. It is moist, flavorful, with a texture almost identical to a real meatloaf. The flavor is similar to a meat-based meatloaf, with overtones of vegetables.
I am so excited to share this Beyond Burger meatloaf recipe with you. This is, in my opinion, the best vegetarian meatloaf ever. Good enough to eat cold in a sandwich the next day. Without the potatoes and gravy – of course!
I grew up vegetarian, I didn’t start eating meat until I was an adult. I have tried so many different meat substitutes over the years. None, replicate beef, as well as this one, does. This tasty meat substitute can be cooked and seasoned like meat. The texture is similar to meat, I use it in any recipe as a substitute for ground beef. It even oozes red “blood” like beef! I realize that may not be a selling point for some vegetarians. However, if you are cooking for a meat lover give this a try. Mix the Beyond Meat, with real hamburger. See if your meat-lover can detect the Beyond Beef in the meatloaf. I bet he/she won’t. Let me know, ok.
What’s in Beyond Meat Meatloaf Bowls?
Let’s start with the ground Beyond Meat. Beyond Meat has done a lot to make their meat look and taste like real meat. They incorporate pea protein and beet juice (to create a “bleeding meat” effect) into their alternatives. The coconut oil gives that sizzle when fried and infuses the meat with moisture when cooked. Beyond Meat has five main ingredients that make up 98% of the meatless product. These include; water, pea protein isolate, expeller-pressed canola oil, and refined coconut oil.
My Beyond Burger meatloaf bowl recipe adds breadcrumbs, steak sauce, catsup, eggs, and a package of onion soup to the burger. This is the exact recipe I use for my beef and pork meatloaf.
How do I make the Beyond Meat Meatloaf Bowl?
Mix the dry ingredients into the ground beyond beef in a mixing bowl. Add the wet ingredients and mix well. Spray the meatloaf molds with nonstick cooking spray and fill each mold until the meatloaf mixture is even with the top. If you don’t have the dessert bowl maker pan. Put the meatloaf in a small loaf pan and bake as a loaf instead. You will need to increase the baking time. The center should be at least 190 degrees on an instant read thermometer or meat thermometer.
During baking the Beyond Meat meatloaf drips fat onto the bottom of the over. I put an old cookie sheet under the meatloaf pan to catch the drips and keep the oven clean. After the meatloaf is baked, let it cool for at least 5 minutes before removing it from the mold. Take a butter knife and run it around the edge of each mold to loosen the meatloaf. Removing the meatloaf bowl too soon will cause the meatloaf bowl to fall apart. If you baked the meatloaf as a loaf, turn it out on a serving platter, slice and serve with the mashed potatoes and gravy on the side.
Make Super Creamy Mashed Potatoes
Use either red, white, or yukon gold potatoes, not russet potatoes. Peel and boil the potatoes in salted water until they are fork tender. Put the cooked potatoes through a potato ricer. The ricer gets rid of chunks and gives a silky smooth texture to the mashed potatoes. Beat the potatoes with Half and Half and butter until creamy.
Make the Gravy and Assemble.
Make the gravy with vegetable cooking stock. Purchase or use homemade stock. Make a roux with flour and butter or marjarine. Add the stock, umami powder, gravy master and McKay’s beef style vegan gravy seasoning. The gravy master gives the gravy a dark brown beef gravy color.
To assemble: Heap the meatloaf bowl with the mashed potatoes and top with the Vegetarian homemade gravy. Garnish with some parsley. The meatloaf bowl is delicious served with a side of green beans with sage browned butter or a garden salad.
If you baked the meatloaf as a loaf, serve the mashed potatoes and gravy on the side. Any leftover meatloaf is delicious cold in a sandwich for lunch the next day.
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- dessert bowl maker pan (see notes)
- 1 lb. Beyond Meat ground beef plant based protein
- ½ cup bread crumbs unseasoned
- 1 pkg dry onion soup mix any brand
- 1 tbsp steak sauce
- 2 eggs beaten
- ¼ cup Ketchup
Creamy Mashed Potatoes
- 2 lbs potatoes eastern white or Yukon gold, peeled
- ¼ cup butter melted 1 stick
- 2/3 cup half and half heated
- Salt and pepper to taste.
- 2 tbsp butter softened
- 2 tbsp flour all-purpose
- 2 cups Vegetable Broth homemade or purchased
- 1 Tbsp Umami Powder
- 2 tsp McKay's beef style seasoning for Broth (Vegan)
- Preheat oven to 350 degrees.
- Mix together the meat, breadcrumbs, dry onion soup mix,
- Whisk together the eggs, steak sauce, and ketchup. Pour the egg mixture over the meat and stir to mix well.
- Spray the individual wells of the dessert bowl maker pan. Divide the meatloaf equally. The meatloaf will be even with the top of each well.
- Bake for 30 minutes, let cool for at least 5 minutes. Run a butter knife around the edge of the mold. Make sure the meatloaf is loose from the sides. Put a baking sheet over the pan and flip the pan upside down. The meatloaf bowls should come out easily when you lift the pan up off the mini meatloaf bowls.
Creamy Mashed Potatoes
- Make the Mashed Potatoes ahead and reheat just prior to filling the meatloaf bowls. Peel and boil the potatoes until soft. (about 22 minutes) Drain and put them through a potato ricer. The ricer makes perfectly smooth, lump-free mashed potatoes. If you don't have a ricer just mash with a potato masher and set aside.
- Place the potatoes in a mixing bowl and add 1/2 of the hot milk while beating on a low speed. Once the milk is mixed in add the rest of the milk and beat briefly on low.
- Beat the butter in on low in two separate additions. 1/2 of the butter each time. Beat just until potatoes are light and fluffy. Don't overbeat or the starch in the potatoes will turn them into glue. Stir in the bacon bits.
- Place the meatloaf bowls on a serving platter or individual plates. Use a medium-size scoop to fill each bowl with the mashed potatoes. Pour the gravy over the top and garnish with some parsley. Serve immediately with more gravy on the side.