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    Home » Recipes » Dinner

    Published: Feb 4, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 24 Comments

    Beyond Meat Meatloaf

    5 from 26 votes
    JUMP TO RECIPE WATCH VIDEO
    Beyond Meat Meatloaf

    Vegan friendly Beyond Meat Meatloaf that's juicy, packed with flavour, perfectly tender and slices perfectly without crumbling. All finished off with a sticky caramelized meatloaf glaze!

    beyond meat meatloaf on a slate board with 4 slices cut

    The very essence of comfort food is coming at you today. We're talking Beyond Meat Meatloaf and not to be dramatic or anything, but this glazed beauty is good. Like REALLY good. I am officially obsessed.

    The Beyond Beef is amazing in it. Just like my Vegan Hamburger Helper, it looks like it's made with meat and tastes like it's made with meat and has passed the non-vegan family test hands down, with them asking me to make it again and again.

    Say hello to your comfort food loving self and lets dive in ... And be prepared to be licking your plate clean once you're done. This really is the only meatless meatloaf recipe you need!

    In this post:

    Jump to:
    • Ingredient notes
    • How to make Beyond Meat Meatloaf
    • Serving suggestions
    • Storage
    • Recipe FAQs
    • Recipe
    • Reviews & Questions

    Ingredient notes

    Here's what you will be needing to make my Beyond Meat Meatloaf recipe:

    ingredients for beyond meat meatloaf as per the written ingredient list
    • Beyond Meat ground beef- This recipe has been developed with Beyond Ground Beef. I haven't tried it but I'm sure it would work just as well with Impossible ground beef or any other very similar product. The recipe will not work with less realistic vegan ground beef products like Gardein and Yves because they don't have a realistic ground beef texture. The meatloaf would not hold together with them. I do have another lentil based vegan meatloaf recipe which is a real reader favourite, so if you would rather not use Beyond Meat you should check that recipe out instead.
    • Flavourings - All of the usual meatloaf suspects are going in to give it maximum flavour. I also like to add a bit of smoked paprika for a touch of smoky flavour. You can use chipotle powder instead or omit it completely if you don't have either.
    • No eggs or egg substitute like flax egg or JUST Egg are required in this recipe. As long as you follow it as written, with the blended or grated onion, ketchup and panko breadcrumbs combination, your meatloaf will hold together and slice beautifully.

    The meatloaf glaze - I love to cover my meatloaf with a glaze. It's a quick and simple way to add extra tangy flavour and make it look shiny and gorgeous. Here are the simple ingredients you will be needing to make the meatloaf glaze:

    glaze ingredients as per the written ingredient list

    As for making the glaze, it couldn't be easier. Just stir the 3 ingredients together and you're done. If you prefer though you can use store bought or homemade BBQ sauce instead.

    How to make Beyond Meat Meatloaf

    Beyond Meat Meatloaf is really quick and easy to prepare. Here's how:

    how to mix the meatloaf mixture
    1. Blitz the onion in a food processor or blender until it's pulpy and liquidy, then spoon into a large bowl. If you don't have a food processor or blender then grate it finely instead. This step makes the meatloaf extra tender and flavourful because the onion juice seeps into the breadcrumbs. It also gives the meatloaf a better texture and ensures it slices well.
    2. Mix everything except the Beyond beef and breadcrumbs into the onion mixture.
    3. Add the Beyond beef and the breadcrumbs.
    4. Using a clean hand mix and squeeze the mixture together well.

    5. Line a loaf pan with a strip of parchment paper.
    6. Pack the meatloaf mixture into the pan and bake.
    7. 20 minutes before the end of the cooktime, mix up the glaze and brush the top of the meatloaf generously.
    8. Bake again then rest for 10 minutes before serving.

    Success tip - Don't skip the blending/grating of the onion! It gives the meatloaf the best possible flavour and texture, and the extra moisture from it helps the meatloaf hold together and slice well.

    Serving suggestions

    Beyond Meat Meatloaf and mashed potatoes are perfect partners. Other great side dishes are mashed sweet potato and roast potatoes. You'll have some leftover glaze to dollop on as a sauce.

    Being a Brit I like some gravy with mine and maybe a side of air fryer carrots, steamed beans/greens or roasted red cabbage?

    Got a leftover slice or two? Try it in a sandwich ;O)

    2 slices of meatloaf on a plate with mashed potato and green beans

    Storage

    Once prepped you can store the uncooked meatloaf wrapped in cling-wrap in the fridge for up to 3 days before you bake it. For food safety reasons do not freeze it. See FAQs for more info re this.

    Once cooked, leftovers can be wrapped and stored in the fridge for up to 3 days or frozen for up to 3 months. To reheat either wrap in foil and pop in the oven on 350° until hot (time will vary depending on the size of the piece you are reheating but as a guide half a meatloaf take about 22-25 mins), or slice then fry in a skillet with a tin bit of oil.

    Recipe FAQs

    Should I cover the meatloaf when baking?

    No. Leave it uncovered. We want the meatloaf to brown (more flavour!) and the glaze to get nice and sticky.

    What can I use instead of Beyond Beef?

    Impossible ground beef or other similar very realistic vegan ground beef products should work well in place of the Beyond Beef. Less realistic vegan meats such as Yves and Gardein ground round will not work in this recipe.

    Can I freeze the meatloaf?

    Beyond Beef is shipped to stores frozen. That means once it has been defrosted by the store before you purchase, or by you at home if you purchased it frozen, it should not be re-frozen. Once the meatloaf has been cooked though it is safe to freeze again. Let it cool completely, wrap thoroughly and freeze for up to 3 months.

    Can I make this recipe as meatloaf muffins?

    Yes. Bake them at 350°F for 15 minutes. Remove, brush with glaze then bake for another 12 to 15 minutes.

    Can I make this gluten-free?

    Yes. Simply use gluten-free Panko-style breadcrumbs. Everything else in the recipe is naturally gluten-free.

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe

    a glazed meatloaf with 4 slices cut

    Beyond Meat Meatloaf

    Author: Melanie McDonald
    5 from 26 votes
    Vegan friendly Beyond Meat Meatloaf that's juicy, packed with flavour, perfectly tender and slices perfectly without crumbling. All finished off with a sticky caramelized meatloaf glaze!
    PRINT PIN SAVE Saved!
    PREP TIME: 15 minutes minutes
    COOK TIME: 1 hour hour 10 minutes minutes
    Total Time 1 hour hour 25 minutes minutes
    Servings 10 slices

    Ingredients
      

    • 1 large onion
    • 5 cloves garlic , minced very finely
    • ⅓ cup (80 mls) tomato ketchup , or BBQ sauce
    • 2½ teaspoons dried mixed herbs , such as Italian seasoning or Herbes de Provence. You could use 1½ teaspoons of dried thyme instead.
    • 1¼ teaspoon smoked paprika , or chipotle powder
    • 1¼ teaspoon freshly ground black pepper
    • 1½ teaspoon fine sea salt , not table salt
    • 1⅓ cup / 110 grams panko breadcrumbs (use gluten-free style panko breadcrumbs if necessary)
    • 2 x 16oz (453 gram) packs Beyond Meat ground beef , if you are in the UK or Canada please see the recipe notes as pack sizes are different

    For the glaze

    • ½ cup (120 ml) tomato ketchup
    • 2 tablespoons apple cider vinegar
    • 2 tablespoon brown sugar , or coconut sugar
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • Preheat oven to 375°F (190 °C).
    • Line the bottom of a 9 x 5 inch loaf pan with a long strip of greaseproof paper, with enough extra coming up over the ends to act as handles for lifting out the meatloaf.
    • Peel the onion and pulverize it in a food processor or blender until it's a liquidy pulp, then add to a large mixing bowl. If you don't have a blender or food processor grate the onion finely, making sure to collect up all the juicy liquid that comes out. This step is really important so don't be tempted to just chop the onion.
    • Add all of the other meatloaf ingredients except the breadcrumbs and the Beyond Beef, into the bowl with the onion and mix thoroughly together with a spatula.
    • Get some hot soapy water ready for hand-washing, then add the Beyond Beef and the breadcrumbs to the onion mixture. Mix and squeeze together thoroughly using your hands so everything is evenly combined throughout the Beyond beef.
    • Pack the mixture into the loaf pan very tightly, level the top with a spatula then place in the oven and bake for 45 minutes. I like to sit it on a baking tray just in case any grease bubbles over the edge of the loaf pan.
    • While it's baking mix up the glaze ingredients in a small bowl.
    • After 45 minutes remove the meatloaf from the oven and brush generously with the glaze. Return to the oven and bake for another 25 minutes.
    • Remove from the oven and brush generously again with the glaze, then leave to rest for at least 10 minutes before removing from the pan. Slice and serve with any remaining glaze.

    NOTES

    Pack sizes of Beyond Beef vary by country. The recipe is written using US Beyond Beef pack sizes. If you are in the UK or Canada:
    UK - Use 3 x 300 gram packs of Beyond Beef mince. All other quantities and the baking time stay the same. 
    CANADA - If in Canada either use 3 x 340 gram packs (making sure to use a 9 x 5 inch loaf pan) and increase the salt, pepper, herbs and spices each by a pinch, OR as I'm in Canada myself and know how expensive 3 packs of Beyond Beef are, use 2 packs and make a slightly smaller meatloaf. I've been making it like this and it's still plenty to feed 4 to 5 adults. Use these measurements for everything and either use an 8.5 x 4.5 inch or a 9 x 5 inch pan:
    • 1 medium onion
    • 4 cloves garlic
    • ¼ cup (60 ml) tomato ketchup (or BBQ sauce)
    • 2 teaspoon dried mixed herbs such as Italian seasoning or Herbes de Provence  
    • 1 teaspoon smoked paprika or chipotle powder
    • 1 teaspoon freshly ground black pepper
    • 1¼ teaspoon sea salt, (not table salt)
    • 1 cup (83 grams) panko breadcrumbs 
    • 2 x 340 gram/12 oz packs Beyond Meat Ground Beef
    • (the glaze can stay the same)
    Bake for 40 minutes at 375°F, brush with glaze then bake for 20 mins more. 
    Storage
    Once prepped you can store the uncooked meatloaf wrapped in cling-wrap in the fridge for up to 3 days before you bake it. For food safety reasons do not freeze it. See FAQs for more info re this.
    Once cooked, leftovers can be wrapped and stored in the fridge for up to 3 days or frozen for up to 3 months. To reheat either wrap in foil and pop in the oven on 350° until hot (time will vary depending on the size of the piece you are reheating but as a guide half a meatloaf take about 22-25 mins), or slice then fry in a skillet with a tin bit of oil.

    NUTRITION

    Serving: 1slice | Calories: 182kcal | Carbohydrates: 11g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Sodium: 557mg | Potassium: 257mg | Fiber: 2g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 18mg | Calcium: 65mg | Iron: 3mg
    Did you make this recipe?Rate it & leave feedback in the comments section below. I love seeing your remakes too. Tag @avirtualvegan on Instagram! 🌟

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      Recipe Rating




    1. Richard Jaffe says

      April 29, 2023 at 6:05 am

      what should the finished internal temperature be?

      Reply
    2. Pat McDonald says

      April 09, 2023 at 6:42 pm

      5 stars
      I made the meatloaf for Easter dinner. It turned out so amazing. There were no leftovers. Thank you for the great recipes. Please keep them coming. BTW love your cookbook. I use it often.

      Reply
    3. Pat McDonald says

      March 26, 2023 at 10:31 am

      Can the mixture be made ahead of time and put in the fridge? Thank you for the fabulous recipes.

      Reply
      • Melanie McDonald says

        March 26, 2023 at 12:28 pm

        Yes that would work. It will be ok in the fridge for a couple of days. Make sure you cover it well so it doesn't dry out.

        Reply
    4. Jordan says

      March 20, 2023 at 1:24 pm

      5 stars
      Made your Canadian version of this last night for dinner - it’s so delicious, cozy and umami-ful. The recipe came together quickly: it gave me time to put my feet up and read, then potter about, fixing the mash and veg. Had it cold in sandwiches for lunch today and it was great! And enough for dinner tonight with your onion gravy - my mouth is watering in anticipation!

      Reply
    5. Linda says

      March 10, 2023 at 1:43 pm

      5 stars
      My family and I have been enjoying this recipe on a regular basis for months. Pulverizing the onion is such a great idea - it helps the onion contribute a sweet juice that (to me) far surpasses the fatty liquid of an animal-based meatloaf. So I was sad that I had to forego that special ingredient to make this a low fodmap recipe.
      But wait! Low fodmap friends - I tried pulverizing the green parts from 2 good-sized leeks, instead. Once cooked, the leeks were almost as soft and sweet as the onion, and they provided plenty of juice. Fundamentally - it worked!
      Thanks Melanie. I hope other people searching for delicious high protein low fodmap vegan recipes will find this one.

      Reply
      • Melanie McDonald says

        March 10, 2023 at 2:45 pm

        What a great idea! I'm really pleased you've managed to make it work for you. Thanks for taking the time to let us know. I know this tip will be helpful to lots of people!

        Reply
    6. Lisa says

      February 23, 2023 at 7:23 pm

      5 stars
      This was excellent. Well-liked by all. I used one pack Beyond Meat and one pack Impossible, since that's what I had. I didn't have breadcrumbs so used half crushed pretzels and half rolled oats. My spouse requested I make it again anytime.

      Reply
    7. Petra says

      December 19, 2022 at 3:07 pm

      Thanks for the recipe. It seems amazing!

      Is it possible to do it in air fryer instead of an oven?

      Reply
      • Melanie McDonald says

        December 19, 2022 at 7:20 pm

        I've never tried it. My loaf pans won't fit inside my air fryer.

        Reply
    8. Mona says

      December 11, 2022 at 5:52 pm

      Thank for this recipe, Melanie, it sounds wonderful! Before I try to make it, I wanted to ask if the sugar is necessary in terms of binding the loaf? I have been on a low sugar diet for a while and now find most processed foods and recipes taste much too sweet.

      Reply
      • Melanie McDonald says

        December 12, 2022 at 1:19 pm

        There is no sugar in the actual meatloaf (other than what's in the ketchup but you could use sugar-free ketchup). The sugar is only in the glaze and you could omit the glaze or just top it with sugar-free tomato ketchup or BBQ sauce without the sugar and vinegar additions.
        Hope that helps!

        Reply
    9. Lauren says

      November 19, 2022 at 6:30 am

      Will using beyond burgers work? I can't find the mince in the uk.

      Reply
      • Melanie McDonald says

        November 19, 2022 at 2:27 pm

        I've never tried it using the burgers. Tesco and Sainsbury sell Beyond Mince.

        Reply
    10. Ginny Bates says

      July 24, 2022 at 12:45 pm

      5 stars
      I made this as meatloaf expressly for sandwiches. It was wonderful! Thank you for the recipe.
      Question: Do you think if I left off the glaze, used Italian herbs and parsley, a bit of vegan Parmesan, and a good dose of chopped garlic that I could make Italian meatballs from this? I have tried using Beyond Beef in a non-vegan recipe for Italian meatballs and they fell apart as I browned them in a skillet. Would have been a real mess if I had tried just adding them to spaghetti sauce...!
      Thanks so much for your wonderful work.

      Reply
      • Melanie McDonald says

        July 25, 2022 at 12:14 pm

        This is pretty firm once cooked, so I think it probably would hold together really well as meatballs. Just make sure to brown them in a good non stick pan or cook them in the oven on parchment paper before adding them to the sauce. Good luck!

        Reply
    11. Ave Jeanne Ventresca says

      June 20, 2022 at 1:15 pm

      5 stars
      Where have you been all my life? Lovin' this meatloaf! Gotta have more of your recipes! Thanks, AJ, Bucks County, PA, USA

      Reply
    12. Sarah says

      May 28, 2022 at 5:46 pm

      5 stars
      I just finished making and eating this. I was really nervous about how this was going to turn out as I'm not really a "chef" so to speak and I've never made meatloaf before (with or without meat.) But this was amazingly good! I didn't use paprika or garlic because I didn't have it but it was still awesome. I devoured it sooo quickly lol will definitely be making this again! :)

      Reply
    13. Brian says

      April 15, 2022 at 5:55 pm

      Hi. The onion purée came out very bitter (I tasted it). I’ve read this can happen when an onion omits it’s juices. I decided to stop the recipe before mixing for fear I’d end up wasting the beyond meat and getting a bitter product. Should I have kept going?

      Reply
      • Melanie McDonald says

        April 18, 2022 at 11:24 am

        Of course, raw onion puree isn't going to taste good. But it's going into a meatloaf with loads of other ingredients and then being cooked. If you follow the recipe as written you will get a delicious meatloaf.

        Reply
    14. Dina says

      February 15, 2022 at 3:21 pm

      Hello! I’m looking over your meatloaf recipe. Can I use Gardein beef crumbles? Thanks

      Reply
      • Melanie McDonald says

        February 15, 2022 at 4:28 pm

        No the recipe won't work with Gardein crumbles. I talk about it under the heading "Ingredient Notes".

        Reply
    15. Mark says

      February 06, 2022 at 3:06 pm

      5 stars
      Wow! This is an amazing recipe! I followed it as written and it is super flavorful. Slices perfectly. I had to stop myself from going back for thirds. Can’t wait to have leftovers tomorrow. I’m a meatloaf fan and this is top notch. I’m on a weight loss/eating better journey so this makes me very happy since I’m trying to cut back on red meats. Thanks so much for sharing!

      Reply
    16. Charlene Hudson says

      February 04, 2022 at 11:21 am

      I made a Vegan Wellington at Christmas that had 340gm of Beyond Beef and a 15 oz can of lentils. I think I may try it for this and see how is turns out, as The Beyond Beef is really pricey here on Canada's East Coast.

      Reply

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