Beyond Meatloaf ~ Featuring Beyond Burger

My mom didn’t cook all that often when I was growing up, though there are a few dishes I remember her making. And I am on a mission to recreate the ones I remember so that I can eat them again! Gomazio and Red Chicken is are just a few of my favorites that she used to make, but today is dedicated to Meatloaf. Or as she and thousands of Gettysburg (College) University students and alumni call it: “Meatload” from The Lincoln Diner in Gettysburg, PA.

As most of you know, I made the switch to a plant-based diet due to an allergy. It’s also why I started this blog. So many vegan blogs I discovered at the time I made the switch were incredibly intimidating. Using ingredients that I’d never worked with, heard of, or even tasted! How am I supposed to satisfy my craving for a bacon cheeseburger with texturized vegetable protein or seitan? That doesn’t even sound appetizing to me! So I set out on a mission to create recipes with trusted products and a little innovation, that didn’t make the switch seem so hard.

Beyond Meatloaf with Sweet Ketchup Glaze

Meatloaf: That’s Definitely NOT Plant-based or Vegan

Yes, Meatloaf. Not “Lentil Loaf”. Not “Seitan Loaf” or “Chickpea Loaf”… MEATLOAF! A moist, loaf of Beyond meat topped with a sticky ketchup based glaze. Serve it up with mashed potatoes and you’ve got the classic retro dinner.

Trying the Beyond Burger for the first time (see the video here), I knew it was destined for something more. It screams “Use me! Create with me!” every time I see it in the store. The first thing that came to mind, on the first night I tasted it, Meatloaf. And for some reason, on this mildly stormy day in February, I am not just craving it… I need it. RIGHT NOW!

Making Meatless Meatloaf

While choosing how to flavor my meatloaf, I have to turn to “Joe Burgers”. Joe Burgers are the creation of a friend of my dad’s, and godfather of my sister, Joe. His Joe Burger creation is the only way I knew how to make a burger for most of my early life. Onion soup mix, a can of diced tomatoes and some other spices are the way he makes flavorful, juicy burgers every time. This is one (of many) of the recipes I can remember that Joe shared with me when I was younger. Thanks for teaching me a few things in the kitchen Joe!

To make this meatless meatloaf, I stir together 2 packages of Beyond Burgers with a can of diced tomatoes, bell pepper, onion, onion soup mix, Panko breadcrumbs and a egg replacer binder before shaping it into a loaf. Ketchup, mustard, and brown sugar combine to make the perfect, slightly sweet, glaze. Is  your mouth watering yet? Don’t forget to save your leftovers for meatloaf sandwiches. In my opinion, meatloaf sandwiches are the best part of meatloaf!

Beyond Meatloaf – Featuring Beyond Burger

Beyond Meatloaf – Featuring Beyond Burger

Ingredients

    For Meatloaf:
  • 2 packages Beyond Meat, Beyond Burger (4 patties total)
  • 1 package Simple Organic Onion Dip Mix
  • Ener-G egg replacer mixed with water to make equivalent of 1 egg
  • 1 cup Green Bell Pepper, diced
  • 1/2 cup Yellow Onion, diced
  • 1-15 oz can Fire Roasted Diced Tomatoes, drained
  • 1/2-3/4 cup Panko Breadcrumbs
    For Glaze:
  • 1/3 cup Ketchup
  • 2 TBSP Brown Sugar
  • 1 TBSP Dijon Mustard

Instructions

  1. Preheat oven to 375 degrees F.
  2. Mix all meatloaf ingredients well and place on a parchment lined sheet pan. Shape firmly into a loaf.
  3. Topping:
  4. Mix ingredients for topping and spread on loaf.
  5. Bake for 1 hour.
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http://www.tastykaitis.kitchen/vegan/beyond-meatloaf-feat-beyond-burger/

meatloaf sandwichHow do you make your meatloaf sandwiches? Hot or Cold, which do you prefer your sandwich to be? Oh, sorry mom, I mean “meatload” sandwiches.

One last thing, I just want to give a quick shoutout to new readers that found me from the DailyBurn Chat this morning! I hope you find that my recipes let you feel like you’re indulging even though most of my recipes are lower calorie and all are cholesterol free! See you in chat!

7 replies
  1. Anna
    Anna says:

    Hello.
    When I came across this recipe I was super duper excited. I bought everything that was listed in the list of ingredients. I did this recipe exactly how the instructions stated. But can I tell you that the loaf didn’t cook within the hour that you stated. Also it was falling apart. I was SO disappointed! I went back to your recipe to see if I missed anything. Then I noticed that the “EGG REPLACER” wasn’t listed on your list of ingredients. I tried this recipe twice and fail because I missed it. You only mentioned the egg replacer in the above comments and you didn’t state how much of it you used. That’s very easy to miss. The first time I did the loaf, it didn’t work out because I missed that ingredient. I trashed it. This time I’m thinking of saving the loaf in the refrigerator and get me some egg replacer the following day, mix it in and pop it back in the oven. Please edit your recipe to reflect the egg replacer.
    Thanks.

    Reply
    • Kaiti Jones
      Kaiti Jones says:

      Hmm Trying to figure out why it didn’t cook in an hour. Make sure to pack it tightly into the loaf, and don’t over-mix. There’s fat in the Beyond Burger patties so too much over working can melt it and could be a contributing factor in the fall apart you experienced. You can always chill it in the fridge for 10-20 minutes before baking to harden the fat again.

      Reply
  2. Anna Molina
    Anna Molina says:

    Hello.
    I left a comment here regarding the recipe. You were missing the egg replacer in your ingredients. I see you added it. Thanks but I don’t see my comment posted nor a reply. I enjoyed your recipe and I’m looking forward to trying it again. Thanks.

    Reply
  3. Linda York
    Linda York says:

    Hi there!! I just wanted to leave a note saying thank you so much for this recipe! I did not follow the recipe exactly but it did give me the courage to try my own meatloaf recipe! The Beyond Burger finally made it to our Safeway stores here in Northern California. I did a web search and found this recipe. To one package, I just put in chopped onion, green bell pepper, panko, some Tony Chachere’s spicy spice and about equivalent of half a flax egg. Mixed it just enough to combine and then put it on some parchment paper like you said and baked for about 45 mins., cause it was smaller. Oh my goodness!!! Homerun! Thanks again for giving me the courage to try something new!!!

    Reply

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