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To make Vegan Impossible Meatloaf, gather these key items: - 1 lb Impossible Burger (or any plant-based ground meat) - 1 cup cooked quinoa - 1/2 cup finely chopped onion - 1/2 cup finely chopped bell pepper (any color) - 2 cloves garlic, minced - 1/2 cup grated carrots - 1/4 cup ground flaxseed mixed with 1/4 cup water (flax egg) - 1/4 cup gluten-free breadcrumbs (or regular breadcrumbs) - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon maple syrup - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1 teaspoon black pepper - Salt to taste These add flavors and textures: - 1/4 cup ketchup for glazing You can make some easy swaps if needed: - Use any plant-based ground meat for Impossible Burger. - If you don’t have quinoa, try using brown rice or bulgur. - For gluten-free, use gluten-free breadcrumbs and tamari. - Maple syrup can be replaced with agave if desired. - Swap flax egg with chia seeds mixed with water for a similar binding effect. Feel free to get creative with these ingredients. Each choice can change the taste or look of your meatloaf! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This ensures your meatloaf bakes evenly. Next, line a loaf pan with parchment paper. This makes it easy to remove the meatloaf later. In a large mixing bowl, combine the following: - 1 lb Impossible Burger - 1 cup cooked quinoa - 1/2 cup finely chopped onion - 1/2 cup finely chopped bell pepper - 2 cloves garlic, minced - 1/2 cup grated carrots - 1/4 cup ground flaxseed mixed with 1/4 cup water - 1/4 cup gluten-free breadcrumbs - 2 tablespoons soy sauce - 1 tablespoon maple syrup - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1 teaspoon black pepper - Salt to taste Mix all these ingredients well. You can use your hands to make sure everything blends nicely. This helps the flavors mix better. Once mixed, transfer the mixture into the loaf pan. Press it down firmly to shape it into a loaf. If you like, spread 1/4 cup of ketchup over the top for a tasty glaze. Now, place the loaf pan in your preheated oven. Bake for 45-50 minutes. You want the loaf to be firm and slightly browned on top. After baking, let it cool for 10 minutes. This helps it set and makes slicing easier. Enjoy your warm vegan meatloaf! To get the right texture, use a mix of ingredients. The Impossible Burger gives a nice base. Adding cooked quinoa adds a chewy bite. Grated carrots help with moisture. The flax egg binds it all together. You want it firm but not dry. Press the mixture firmly in the pan. This helps shape the loaf well. You can boost flavor in many ways. Adding soy sauce gives it a savory taste. Smoked paprika adds a nice depth. Don't skip the maple syrup for a touch of sweetness. Fresh herbs can also add a lot. Try adding chopped parsley or basil for freshness. If you like heat, add some red pepper flakes too. One common mistake is overmixing the ingredients. This can make the loaf dense. Mix just until well combined. Another mistake is not letting it cool before slicing. This helps the loaf hold its shape. Also, avoid skipping the glaze. Ketchup on top adds a nice finish and extra flavor. Pro Tips Flax Egg Tip: Make sure to let the flaxseed mixture sit for about 5 minutes to thicken before adding it to the other ingredients. This helps bind the meatloaf effectively. Texture Tip: For a meatier texture, consider adding finely chopped mushrooms or lentils to the mixture. They enhance the flavor and provide extra nutrition. Glazing Tip: If you enjoy a sweeter glaze, mix the ketchup with a little bit of brown sugar or balsamic vinegar for a unique flavor boost. Serving Tip: Allow the meatloaf to rest for at least 10 minutes after baking. This helps it firm up, making it easier to slice and serve. {{image_2}} You can easily make this vegan meatloaf gluten-free. Use gluten-free breadcrumbs instead of regular ones. Ensure your soy sauce is gluten-free by using tamari. Quinoa is naturally gluten-free, so it works well in this dish. You can change the flavor by adding spices or herbs. For a zestier taste, add a pinch of cayenne pepper or chili powder. If you prefer a sweeter flavor, try adding more maple syrup or even a splash of balsamic vinegar. Italian herbs like oregano and basil can give it an Italian twist. Feel free to sneak in more veggies or nuts. Chopped mushrooms or zucchini can add moisture and flavor. You can also add chopped walnuts or pecans for extra crunch and protein. Just be sure to chop them small so they mix well with the other ingredients. Store leftover Vegan Impossible Meatloaf in an airtight container. Keep it in the fridge for up to five days. Before storing, let it cool to room temperature. This helps preserve texture and flavor. You can freeze the meatloaf for later use. Wrap it tightly in plastic wrap and then in foil. Label it with the date. It will stay good in the freezer for up to three months. To thaw, place it in the fridge overnight before reheating. To reheat, slice the meatloaf into portions. Place it in a preheated oven at 350°F (175°C) for about 20 minutes. You can also use a microwave for quicker reheating. If you use a microwave, heat it in 30-second bursts until warm. Enjoy it warm for the best taste! Yes, you can skip quinoa. Use more breadcrumbs instead. This keeps the meatloaf firm. You could also add cooked lentils or rice. Both will work well in this dish. To add heat, mix in some chili powder. You can also use diced jalapeños for a fresh kick. A dash of hot sauce in the mix gives a nice boost. Adjust the heat to your taste. This meatloaf pairs great with mashed potatoes or a fresh salad. You can also serve it with steamed veggies for a balanced meal. A side of roasted sweet potatoes adds a lovely touch too. Enjoy your meal! In this guide, we explored the key ingredients for meatloaf, from main to optional. You learned step-by-step how to prepare and bake it to perfection. We shared tips for texture and flavor while highlighting variations for different diets. Proper storage and reheating can keep your meatloaf fresh, too. Remember, cooking is a fun way to experiment. Enjoy making each batch your own. Happy cooking!

Savory Vegan Impossible Meatloaf

A delicious and hearty vegan meatloaf made with plant-based ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Vegan
Servings 6
Calories 200 kcal

Ingredients
  

  • 1 lb Impossible Burger (or any plant-based ground meat)
  • 1 cup cooked quinoa
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped bell pepper (any color)
  • 2 cloves garlic, minced
  • 1/2 cup grated carrots
  • 1/4 cup ground flaxseed mixed with 1/4 cup water (flax egg)
  • 1/4 cup gluten-free breadcrumbs (or regular breadcrumbs)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon maple syrup
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • to taste salt
  • 1/4 cup ketchup (optional for glazing)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper for easy removal.
  • In a large mixing bowl, combine the Impossible Burger, cooked quinoa, chopped onion, bell pepper, minced garlic, grated carrots, and the flax egg mixture.
  • Add the gluten-free breadcrumbs, soy sauce, maple syrup, thyme, smoked paprika, black pepper, and salt.
  • Mix all the ingredients thoroughly until well combined. You can use your hands to ensure everything is evenly mixed.
  • Transfer the mixture into the prepared loaf pan, pressing it down firmly to shape it into a loaf. If desired, spread ketchup over the top for a glaze.
  • Bake in the preheated oven for 45-50 minutes, or until the loaf is firm and slightly browned on top.
  • Remove from the oven and let it cool for 10 minutes before slicing. This allows the loaf to set and makes it easier to slice.
  • Serve warm, garnished with fresh parsley if desired. Enjoy your delicious vegan meatloaf!

Notes

Optional: Serve with fresh parsley for garnish.
Keyword meatloaf, plant-based, vegan