Step 1

Preheat oven to 390ºF (200ºC) and line a 10x5-inch loaf pan with parchment paper in the center (no need to grease it.) (See photos above for reference.)

Step 2

If you haven't already, mix 2 tbsp of flaxseed meal with 2 - 2 1/2 tbsp water and let it sit for 5 minutes, or until it becomes gel-like.

Step 3

To a large mixing bowl, add onion, garlic, breadcrumbs, and non-dairy milk. Let it soak for 5 minutes to soften the breadcrumbs.

Step 4

To the same bowl with the breadcrumbs, add the remaining ingredients - beyond meat, flax egg, ketchup, mustard, chopped parsley, and spices.

Step 5

Either using your hands or a wooden spatula, mix until everything is well incorporated.

Step 6

Transfer the meatloaf mixture to the prepared pan and press down firmly with your hands or a spatula, smoothing out the top. (See photos above for reference). Bake for 40 minutes.

Step 7

In the meantime, in a small bowl, stir the ketchup, vinegar, and brown sugar.

Step 8

After the timer goes off, take it out of the oven and brush the top of the loaf with half of the ketchup glaze. I like to use a pastry brush for this. Sometimes when baking, juices collect on the top of the meatloaf, if that happens, soak them with a paper towel before glazing.

Step 9

Return to the oven and bake for 20-25 more minutes, or until the top is caramelized and a toothpick inserted into the center comes out semi-clean.

Step 10

Let the Beyond meatloaf cool for 5 minutes on the counter before removing it from the loaf pan. The easiest way to do that is to lift the two ends of the parchment paper. Place it on a cooling rack for 30-40 minutes, or if you have the time, let it cool completely.

Step 11

Before enjoying, brush with the remaining glaze, slice with a sharp knife, and serve! Top with fresh parsley if desired.