Impossible Meatloaf
If you love traditional meatloaf, you’ll love this Impossible meatloaf, which tastes just like a classic meatloaf: savory, tender, and herby, with a sweet, tangy ketchup glaze that caramelizes over the meatloaf. It’s so good!
This Impossible meatloaf is so incredible– my husband has requested it at least 3 times in the last few weeks; it’s the perfect weeknight dinner with my vegan mashed potatoes and veggies.
It tastes just like a classic meatloaf. It’s savory, juicy, and glazed with a simple ketchup-and-sugar glaze, and it’s ready in just 40 minutes. I prefer to make this as a free-form loaf, which bakes much faster than one in a loaf pan!
Table of Contents
Ingredient Notes
- Impossible Burger: I love Impossible meat and use it in so many recipes (see all of my Impossible recipes here). You’ll need one package, but you can easily double this recipe.
- Aromatics: Fresh onion and garlic add so much flavor and texture to this vegan meatloaf; I highly recommend using real onion and garlic instead of powders.
- Plain breadcrumbs: These help to bind the loaf and keep the Impossible meatloaf super tender. Plant-based parmesan also helps to keep the loaf tender and add a little extra savory flavor.
- Worcestershire sauce: Classic Worcestershire is made with anchovies, so I like a vegan sauce like Annie’s.
- Herbs: I love the taste of fresh parsley in this to give the meatloaf more fresh flavor, but dried will also work.
- Parmesan: Regular or plant-based will work; it’s optional, but it adds extra savory depth.
- Glaze: The mix of ketchup, brown sugar, and apple cider vinegar.
How to Make Impossible Meatloaf
Step 1: Make the glaze
Stir together the ketchup, brown sugar, and apple cider vinegar. The vinegar helps cut through the richness of the ketchup, and the sugar caramelizes over the meatloaf crust.
Step 2: Mix together the meatloaf
In a large bowl, combine the Impossible burger meat, onion, garlic, breadcrumbs, Worcestershire sauce, herbs, plant-based parmesan if using, and salt and pepper. I like to add a little pinch of salt even though the meat is already seasoned. Make sure to push the seasonings into all the meat.
Step 3: Shape
Line a baking sheet with parchment paper and mound the meat on top. Shape the mixture until it is about 8 inches long and 4 inches wide. You don’t want it to be too high because the meat won’t cook through all the way.
Step 3: Glaze and bake
Brush the loaf with half of the glaze and bake for 15 minutes, then remove and brush on the remaining glaze and bake for another 15 minutes. The meatloaf should be browned, the glaze sticky, and the center reaches 160°F.
Let rest for about 5 minutes before slicing, then enjoy! We love this so much with my mushroom gravy and vegan mashed potatoes or roasted potatoes.
Tips for the best vegan meatloaf
- Keep the Impossible burger cold until you mix it as it’s easier to shape and holds together better than if the burger is warm.
- Chop the onion finely or grate it so that the loaf doesn’t crumble around the big pieces of meat.
- Don’t overmix the meatloaf mixture; you want to mix it until it’s just combined. Overworking the meatloaf can make for a dense texture.
- Impossible is recommended to cook to 160°F, which is the most reliable way to know that the meatloaf is done without drying it out, though I’ve made this meatloaf several times and 30 minutes is perfect as long as it’s shaped as described above.
- Rest for just a few minutes before slicing, as the meatloaf will firm up slightly as it cools.
Make-ahead and storage tips
If you want to make this meatloaf ahead of time, then shape the loaf, cover it, and refrigerate for up to 1 day. Glaze it right before baking, straight from the fridge.
Store any leftovers in an airtight container for 3 to 4 days. You can warm slices in a skillet with a little oil or in a 350°F oven for 8-10 minutes until rewarmed through. Leftover slices make for a great meatloaf sandwich!
Frequently Asked Questions
Is this Impossible meatloaf vegan?
If you use vegan Worcestershire and plant-based parmesan, then this Impossible meatloaf is vegan.
What temperature should the meatloaf be cooked at?
Impossible recommends cooking the meatloaf to an internal temperature of 160°F; I like to check the thickest part of the meatloaf, but you can also look at visual cues like a browned meatloaf and a sticky glaze.
Can I use Beyond Beef instead?
Yes, just use the same amount of plant-based ground, but bake times may vary slightly.
Can I make this Impossible meatloaf in a loaf pan?
I like to mound the meatloaf, as it bakes faster and gives you a more caramelized glaze.
More Impossible recipes
If you love cooking with plant-based meat, like I do, then try my Impossible chili, Impossible lasagna, Impossible bolognese, Impossible sloppy joes and Impossible meatballs, or browse all my Impossible recipes.
If you make this Impossible meatloaf, make sure to leave a star rating! Your feedback helps other readers, and seeing you make my recipes makes my day.
Impossible Meatloaf
Ingredients
For the Meatloaf
- 1 12 ounce package Impossible Burger
- ¼ cup finely chopped onion
- 1 teaspoon minced fresh garlic, about 1 clove
- ¼ cup plain breadcrumbs
- 2 tablespoons ketchup or tomato sauce
- 1 teaspoon vegan Worcestershire sauce
- 1 teaspoon dried oregano
- 2 teaspoons chopped fresh parsley
- 2 tablespoons plant-based parmesan, optional
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Glaze
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon apple cider vinegar
Instructions
- Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, stir together all of the ingredients for the glaze. Set aside.
- In a large bowl, mix together the Impossible burger meat, onion, garlic, breadcrumbs, ketchup, Worcestershire, oregano, parsley, plant-based parmesan (if using), salt and pepper until just combined.
- Shape into a loaf about 8 by 4 inches on the baking sheet, then brush with half of the glaze.
- Bake for 15 minutes then remove the meatloaf and brush with the remaining glaze and bake for 15 minutes more, until browned and 160°F in the center.
- Rest for 5 minutes before slicing.