Beyond Meat Meatloaf
Author: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!
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 , or BBQ sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoon brown sugar , or coconut sugar
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 to make it cheaper 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, bake for 40 minutes at 375°F, brush with glaze then bake for 20 mins more. Use either 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 teaspoons 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)
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
