beyond meat meatloaf

Beyond meat meatloaf is meaty and juicy on the inside and topped with a sweet and tangy glaze. It&#039;s made with simple ingredients and is the perfect main course for Thanksgiving or served as a weeknight dinner.

Beyond Meat Meatloaf

flax eggs ((2 tbsp flaxseed meal

yellow onion, diced ((1 medium-large onion))

garlic, minced

(50 grams) panko breadcrumbs (use gluten-free if needed)

(80 milliliters) non-dairy milk ((I use oat milk))

tbsp tomato ketchup

tbsp yellow mustard

parsley

tsp Italian seasoning

½ tsp smoked paprika

salt

¼ tsp ground black pepper

(110 grams) tomato ketchup

tbsp white vinegar

½ tbsp brown sugar (not packed)

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.)

If you haven&#39;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.

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

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

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

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.

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

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.

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.

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.

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

This Vegan Beyond Meat Meatloaf combines hearty Beyond Beef and lentils for a fun twist on the classic lentil loaf, and tucked inside is the most delicious shiitake mushroom stuffing! This vegan meatloaf looks and feels extra fancy but is actually EASY to prepare. It&#39;s as perfect for weeknight dinners as it is worthy of holidays and special occasions.   Nut-free, gluten-free.Shiitake stuffing lightly adapted from Isa Chandra&#39;s Seitan Roast recipe.

Vegan Beyond Meat Meatloaf

olive oil

½ large onion, diced

shiitake mushrooms, stems removed, sliced

sea salt

black pepper

garlic,

thyme

panko or breadcrumbs of choice, regular or gluten-free

vegetable broth

lemon juice

rolled oats (GF certified if needed)

paprika

sage

rosemary

tamari (or soy sauce if not gluten-free)

Beyond Meat's Beyond Beef (1 package) (Or Impossible's vegan beef.)

maple syrup

balsamic vinegar

ketchup

Saute

Preheat a large saute pan over medium heat. Add the oil and onion, and cook until translucent, about 5 minutes. Add sliced shiitakes, and cook until soft, about 7 minutes more.

Season

Add salt, pepper, garlic, and thyme and cook for about 2 minutes, stirring often. Add the breadcrumbs and toss to coat. Stir occasionally, and cook until the breadcrumbs are slightly toasted. Add the broth and stir to combine.

Remove from heat, drizzle in the lemon juice, and stir again. Set aside.

Prepare the stuffing:

Prep

Preheat oven to 375 degrees F, and line a standard 9x5-inch loaf pan with parchment. Trim the parchment so that it overhangs the long sides of the pan but not the ends. This allows you to easily lift the finished loaf from the pan, but prevents bunched up paper in the corners from affecting the shape of the loaf.

Process

Pulse oats in a food processor 4 to 5 times to break them up slightly. Make sure excess water has been removed from lentils, and add 1 cup lentils to the food processor. Pulse to combine.

Add paprika, sage, rosemary, olive oil, and tamari to food processor, and pulse several more times. Pinch off large chunks of Beyond Beef, and drop into the food processor. Pulse 5 or 6 times to incorporate.

Transfer lentil-meat mixture to a large bowl, and add remaining 3/4 cup lentils. Use a sturdy spoon or spatula to incorporate the lentils and make sure the Beyond Beef is fully blended.

Stuff

Scoop half of the meat mixture into prepared pan. Use your hands or the back of a spatula to firmly press the mixture down and smooth the surface. Use a spoon to dig a long, oval boat down the center (see photos in post for reference). You can also use your hands to widen and shape the trough, pressing the meat mixture firmly against the sides and bottom of the pan. 

Assemble

Fill the trough with shiitake stuffing, packing it down as you go. Once the stuffing is level with the meat mixture, continue to mound it on top, but within the trough&#x27;s vertical boundaries. Dollop the rest of the meat mixture around the pan, and carefully press it down so that the stuffing is now completely encased. Smooth the top.

Bake

Bake uncovered loaf for 30 minutes. Meanwhile, stir together ingredients for the glaze.

Glaze

Remove loaf from oven, and baste the top with the glaze. Return to oven, and bake for an additional 25 to 30 minutes or until hot in the center. Allow loaf to cool in the pan for 5 to 10 minutes, then use the parchment paper to lift onto a cutting board.

Make the loaf mixture:

I made this for a meatloaf competition my family throws. I'm the only vegetarian. I wasn't expecting it to get eaten, let alone WIN. Extremely good and will be making it again soon!

Crazy delicious! My non-vegan family scoffed it down and went back for seconds. Made exactly as written. Thanks for an awesome dinner!

Daughter and son in law loved it!!! Added a total of 2C black lentils to the loaf. Will definitely make again. But it is a bit pricey ($10 for 200 gr) here in Australia to use the Beyond Beef. But a winner!

Easy recipe to follow. I can definitely taste the beyond meat taste. Texture is excellent. Slicing beautifully.  The shiitake mushroom brings a nice change of texture and flavour. It was lovely warm but I think it might be nice cold too. Definitely one to Pin.

I made this last night. Taste was excellent and my DH and I both enjoyed it. Happy there are leftovers! I did not make the stuffing part because I was a) lazy, b) didn't have the mushrooms, and c) wanted to see the texture before doing anything more complicated. I did sauté half a diced onion and a few cloves of garlic and added to the mix. I made my own glaze of catsup, brown sugar, and vinegar. I will say that the loaf was a bit crumbly when slicing; that could be due to the onion or perhaps I didn't process the mixture long enough. I will be making this again! Thanks for a tasty recipe.

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