Impossible Meat Meatloaf Recipes

IMPOSSIBLY EASY MINI MEATLOAVES

Steps:

• Heat oven to 450°F. In large bowl, stir 1/4 cup of the ketchup and remaining ingredients until well mixed.
• Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 10x4-inch rectangle. Cut lengthwise down center and then crosswise into fourths to make 8 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with remaining ketchup.
• Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F.

VEGAN IMPOSSIBLE MEATLOAF

Steps:

• Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
• In a bowl, mix all ingredients together (Impossible burger, breadcrumbs, ketchup, garlic powder, Worcestershire sauce, onion powder, parsley, salt, and pepper.
• Form into a loaf shape on the baking sheet.
• Bake for 25-30 minutes, or until browned.
• Brush some ketchup or BBQ on top if desired, or serve with gravy.

BEST VEGAN MEATLOAF RECIPE! (IMPOSSIBLE BURGER)

Steps:

• Preheat oven to 400° Line a 9x13 casserole dish with parchment paper. Set aside.
• In a small bowl mix together the breadcrumbs and vegan plant milk. Set aside.
• In a large mixing bowl add the rest of ingredients, Now add in the breadcrumb/milk mixture. Mix everything together well.
• Add the meatloaf mix on top of the parchment paper and form into a rectangular loaf shape. Bake uncovered for 35 minutes.
• While loaf is baking mix the ketchup, brown sugar and vinegar together in a bowl. This is the glaze.
• Remove loaf from oven. Spoon glaze evenly over the top and sides of loaf. Return to oven and bake uncovered for an additional 10 minutes. Place on cutting board. Slice and enjoy! Serve with mashed potatoes, peas and a simple green salad! Mushroom gravy is great also! Perfect for Thanksgiving or Christmas dinner too! For more serving suggestions and step by step photos see above post????

BEYOND MEAT® CLASSIC VEGAN MEATLOAF

Steps:

• Preheat the oven to 375º F.
• Heat the oil in a medium skillet. Add the onion and sauté until translucent. Add the bell pepper and garlic and continue to sauté until all are golden.
• In a mixing bowl, combine the skillet mixture with all the remaining ingredients (other than the optional glaze topping). Work together thoroughly with a large spoon or clean hands.
• Transfer the mixture to an oiled 9-by-5-by 3-inch loaf pan (metal is preferable, though ceramic works, too. Glass is less desirable) and pat in. If you think your loaf pan will be sticky, line the bottom with a fitting piece of parchment. Or, if you want to be able to easily lift the loaf out of the pan, cut a piece of parchment to fit the bottom, sides, and enough to make "wings" on the side of the pan.
• Cover with foil and bake for 45 minutes.
• If you're using the optional glaze, combine the ingredients in a small bowl and stir together. After the initial 45 minutes of baking time, spread evenly on top of the loaf.
• Whether or not you're using the glaze, bake for 20 minutes longer, uncovered, or until the loaf looks firm and you can see browning around the edges (keep an eye out; you don't want it to burn!.
• Remove from the oven and let the loaf stand, covered, for 10 to 15 minutes. Loosen the loaf around the edges with a knife. Use a sharp knife to cut into 8 to 10 slices. Or if you've made parchment "wings," carefully lift out of the pan and set on an oblong serving plate before cutting.