Have you ever met anyone who didn't LOVE meatloaf? Really? I haven't. Did you know that the dish can actually be traced back to Roman times, having been mentioned as early as the 5th century B.C.E? But, it probably wasn't much like what we know, which is commonly traced back to German, Dutch and Scandinavian antecedents. Our American-style meatloaf, however, didn't appear in cookbooks before the late 1800's. You can find some version of meatloaf in almost every cuisine in the world.
Meatloaf is wonderful in that it can make a satisfying, money-saving main dish stand-in for a cut of meat, but is equally great as a cold sandwich. It's very forgiving and flexible as a recipe, yet, I had my doubts as a vegan that a plant-based version would have that indescribable, 'meaty', umami goodness. That is until I tried my tried and true animal-based version using the commercial 'Beyond Meat'.
Here's the recipe that I've developed:
1 lb. package of ground Beyond Beef (or similar plant-based protein)
1 tbsp. unsweetened non-dairy milk
1 vegan egg prepared ( I use Bob’s Red Mill Egg Substitute)
1 tbsp. Worcestershire Sauce
2 tbsp. ketchup or BBQ sauce
1/2 cup finely minced onions
1 cup regular breadcrumbs
1 tsp. chopped parsley
3/4 tsp. of salt
1 tsp garlic powder
1 tsp sweet paprika powder
1 tsp onion powder
Black pepper to taste
OPTIONAL: Tablespoon of Nutritional Yeast, Tablespoon of ground Flaxseed.
2 Tbsps of BBQ sauce
2 Tbsps of Ketchup
1 tsp of Yellow Mustard
1 tsp of Maple Syrup
Combine all of the dry ingredients for the meatloaf in a large mixing bowl. In a smaller bowl, combine the wet ingredients. Finally, add them all together with the Beyond Beef product, and mix until well incorporated.
Place combined ingredients in a small loaf pan that has been lined with parchment paper, leaving the sides long enough to hang outside the pan for easy removal.
Mix together the glaze ingredients and pour on top of the meatloaf.
Bake at 375 for 40 minutes. Lower the oven to 350 and lightly cover with foil and bake an additional 25 minutes. I recommend letting the baked loaf cool slightly before slicing to serve.
Hey, if you like or make this dish, would you mind posting the recipe to Yummly? I'd really appreciate that. The Yummly icon is on the right side of this webpage. Oh, and saving to Pinterest would also be great! Each photo should have a Pinterest icon in the upper left corner! Thanks!