Whether you’re a seasoned vegetarian or just dipping your toes into the world of plant-based eating, this recipe promises to offer a hearty and satisfying meal without sacrificing taste. I’ll never forget the first time I made it for a Sunday dinner with the in-laws. There was a bit of apprehension, given our recent transition to more plant-based options. Still, the warm reception this meatloaf received—complete with second helpings—made all my kitchen efforts worthwhile.
Beyond Meat Meatloaf is one of those dishes that impressively balances the comfort of traditional home-cooked meals with the modern twist of plant-based ingredients. The juicy texture that Beyond Meat provides, coupled with the fragrant spices and tangy glaze, turns every bite into a mouthwatering experience. Plus, it’s surprisingly easy to assemble, making it a favorite for busy weeknights as well as leisurely weekends.
So, whether you’re cooking for a family of six or preparing a feast for friends, this meatloaf is sure to win hearts and palates. It’s packed with both flavors and stories—stories of food adventures, healthier choices, and the joy of eating compassionately. Now, let’s dive into the recipe and get this show on the road!
How to Make Beyond Meat Meatloaf (Plant-Based)
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Ingredients:
- 1 pound Beyond Meat
- ½ cup breadcrumbs (or flour)
- 2 tablespoons ketchup
- ½ cup diced onion
- 1 flax egg (or 1 whisked egg)
- 1 tablespoon mustard
- 1 tablespoon liquid smoke
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ¼ cup ketchup
- ¼ cup brown sugar
- 2 teaspoons Dijon mustard
Directions:
- Preheat your oven to 375°F. Get a large mixing bowl ready for action.
- Add Beyond Meat to the bowl and toss in the diced onion.
- Crack in the flax egg or the regular egg, depending on your preference.
- Mix in the breadcrumbs, along with your chosen spices, ketchup, mustard, and the flavorful liquid smoke. Use your hands to combine them for the best results.
- Mold this mixture into a loaf shape on a piece of parchment paper and transfer it into a loaf pan or baking dish. Pop it in the oven and bake for 35 minutes.
- In the meantime, prepare the glaze by mixing the rest of the ketchup, brown sugar, and Dijon mustard in a small bowl.
- Once the baking time is up, take out the meatloaf and spread the glaze evenly on top using either a spoon or a brush.
- Put it back in the oven for another 25 to 30 minutes, allowing the glaze to set and the meatloaf to cook through.
- Let it rest for about 10 minutes after you remove it from the oven before slicing into it—you’ll have neat slices in no time!
Customizing Beyond Meatloaf: Alternative Ingredients
Switching up the ingredients in this meatloaf is a breeze. If you don’t have breadcrumbs, try using rolled oats or panko for a similar texture. For a gluten-free version, almond flour is a great substitute. If onions aren’t your thing, consider chopped bell peppers for a hint of sweetness and crunch.
The Best Way to Store Beyond Meatloaf Safely
If you have leftovers, ensure they’re properly stored for freshness. Wrap the meatloaf tightly in plastic wrap or place it in an airtight container. It will keep well in the refrigerator for up to three days. For longer storage, slice and freeze the meatloaf pieces laid flat, to be reheated later.
Perfect Pairings for Beyond Meatloaf
This meatloaf pairs beautifully with creamy mashed potatoes and steamed vegetables, like green beans or broccoli. For a lighter touch, consider serving it alongside a fresh garden salad. To wash it down, a glass of chilled white wine or a non-alcoholic sparkling cider works wonders.
Cooking Hacks to Elevate Beyond Meatloaf
Before mixing, let the Beyond Meat come to room temperature for easier handling. For a crispier exterior, try baking the loaf uncovered for an additional 5 minutes. Adding a tablespoon of nutritional yeast can boost flavor, providing a cheesy note without any dairy.
Adapting Beyond Meatloaf for Any Time of Year
Incorporate seasonally available veggies—such as grated zucchini in the summer or carrots in the autumn—to enhance the meatloaf’s flavors. Fresh herbs, like basil in summer or thyme in fall, can bring a seasonal freshness that’s hard to beat.
FAQs:
What is Beyond Meat, and why is it used in this recipe?
Beyond Meat is a plant-based protein that mimics the taste and texture of real meat, making it an excellent alternative for vegetarians and those seeking to reduce meat consumption. It’s used in this recipe for its savory flavor and moist texture, providing a satisfying meatloaf experience without animal products.
Can I prepare Beyond Meat Meatloaf in advance?
Absolutely! You can assemble the meatloaf mixture and shape it a day ahead. Keep it covered in the refrigerator, and when ready to cook, just pop it into the oven. This makes it a convenient option for those busy evenings when prep time is limited.
Is it possible to cook this meatloaf in an air fryer?
Yes, cooking the meatloaf in an air fryer is feasible, though you may need to adjust the cooking time. Shape the loaf to fit your air fryer basket and cook at 375°F for about 25 minutes. Apply the glaze halfway through the cooking process for the best results.
What can I do if the meatloaf is too crumbly?
If your meatloaf turns out too crumbly, it might be due to insufficient binding ingredients. Ensuring the use of a well-formed flax egg or a real egg assists in holding the loaf together. Adding more breadcrumbs can also help to achieve the perfect consistency.
How do I know when the meatloaf is fully cooked?
A perfectly cooked meatloaf will hold its shape and be firm to touch. Using a food thermometer, checking for an internal temperature of 160°F will confirm it’s done. Additionally, the edges should be lightly crispy and the glaze set on top.
Why is resting the meatloaf important after cooking?
Allowing the meatloaf to rest for about 10 minutes post-baking ensures that the juices redistribute evenly throughout the loaf. This leads to a moist and flavorful final product, minimizing the risk of crumbling when slicing, and offering a better-tasting dish.
Beyond Meat Meatloaf (Plant-Based)
Equipment
- loaf pan or baking dish
Ingredients
Meatloaf Ingredients:
- 1 pound Beyond Meat
- ½ cup breadcrumbs or flour
- 2 tablespoons ketchup
- ½ cup diced onion
- 1 flax egg or 1 whisked egg
- 1 tablespoon mustard
- 1 tablespoon liquid smoke
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
Glaze Ingredients:
- ¼ cup ketchup
- ¼ cup brown sugar
- 2 teaspoons Dijon mustard
Instructions
- Start by placing Beyond Meat in a large mixing bowl.
For Meatloaf:
- Finely chop the onion and add it to the bowl.
- Incorporate the flax egg or whisked egg into the mixture.
- Combine the breadcrumbs, spices, ketchup, mustard, and liquid smoke, using your hands to mix thoroughly.
- Shape the mixture into a loaf on parchment paper and place it in a loaf pan or baking dish. Bake at 375°F for roughly 35 minutes.
For Glaze:
- While the meatloaf bakes, mix the glaze ingredients in a separate bowl and set aside.
- Once baked, take the meatloaf out of the oven and evenly spread the glaze over its surface.
- Return the meatloaf to the oven to bake for an additional 25 to 30 minutes.
- Let the meatloaf sit for at least 10 minutes before slicing it with a serrated knife to achieve clean pieces.
