beyond meat

Beyond Meat Vegan Meatloaf

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I have been a fan of Beyond Burgers since the second they went on the market. The burgers were the most convincingly “meaty” burgers we had found up util that point, and I was beyond (pardon the pun) excited! What I was most excited about was the possibilities these burgers opened up. Once they are thawed they can be used in place of “ground meat” in just about any recipe. Meatloaf was always a weekly meal at our house in our pre vegan days. I personally loved the leftovers more, because that meant a meatloaf sandwich, and a meatloaf sandwich is seriously one of the greatest food on earth. So learning I could just thaw the burgers and make my old meatloaf exactly the same as I always had, minus the actual real meat, had me beside myself!! I hear a lot of complaints about the price of these burgers, and I hear ya. That said, I also reason that as an occasional meal for my family of 6, the price really is not terrible. I 100% promise you that it is still a TON cheaper than taking my large family out to eat. Also, as an added bonus, Costco now carries the burgers in packs of 8 for about $14. So If I use 6 burgers to make a meatloaf, it’s costing me around $10.50 per loaf, or $1.75 a person. I would reason that this is not astronomical. It is less than I would spend ordering pizza delivery. I have seen other brands of meatless ground “meats” popping up as well. Even Beyond Brand is selling their product packaged as a ground chuck alternative, not just in patties. If there is another brand you have tired and like, by all means, use it! You can NOT however use frozen meatless crumbles in this recipe. It won’t work. You need it to be an uncooked meatless product that is moldable, for forming into a loaf. This meatloaf will also convince most carnivores. I fed it to my dad a few years ago at Thanksgiving and he thought he was eating meat. A man that scoffs at us being vegan, and eats some form of meat at every meal. He ate it, he liked it, and would eat it again. Win, win, win. These new meatless products are designed to help those who want to give up meat but never stopped liking meat. I am in that camp. I gave it up for health, animal welfare, and the environment, not because meatloaf tasted bad. So if you have been on the fence about trying these meatless brands, give them a try, you will be very surprised! You can actually give up eating animal products, and not give up all the foods you always loved. There are meatloaf sandwiches in your future….and they don’t have to taste like beans.

INGREDIENTS:

  • 1 and 1/2 pounds vegan ground “meat.” I use 6 thawed Beyond Burgers

  • 1 cup panko breadcrumbs

  • 2 tablespoons tapioca starch, plus 3 tablespoons water

  • 1/2 small yellow onion, finely diced

  • 2 teaspoons minced garlic

  • 2 tablespoons tomato paste

  • 2 teaspoons vegan Worcestershire sauce

  • 1/2 teaspoon salt

  • 1 teaspoons dried thyme

  • 1 teaspoon all purpose greek seasoning

  • 1/2 teaspoon black pepper

  • 1/4 cup ketchup

  • dried parsley for garnish

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Add the ground meatless “meat” to a large bowl. If you are using thawed burgers then break them up with a spoon.

  2. Mix in the diced onion, garlic, tomato paste, and seasonings.

  3. Next, mix in bread crumbs, starch mixed with water, and Worcestershire sauce.

  4. Line a loaf pan with some parchment paper making sure it hangs over the sides a bit, and give it a spray with some nonstick cooking spray. Transfer the mixture to the loaf pan and press it down into the pan.

  5. Add the ketchup to the top and spread it evenly.

  6. Bake on the middle oven rack for about an hour.

  7. Let the loaf cool for a about 5 minutes, then carefully lift it out of the pan by the parchment paper that is hanging over the edge. Place the meatloaf on a cutting board, sprinkle with dried parsley, and cut to serve.

Serves 4-6

If you like this recipe, try these:

Unstuffed Vegan Cabbage Rolls

Savory Cranberry Vegan Meatballs with Mashed Potatoes

Vegan Meatball Sub Bake

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vegan beyond meat meatloaf

Vegan Meatball Sub Bake

Vegan Meatball Sub Bake

My oldest daughter’s favorite meal has always been a meatball sub. I don’t blame her, they are delicious. That said, they are also messy and I have 4 kids to clean up after. So over the years I discovered this vegan meatball sub bake makes them just as happy as a big messy sub does. It also works great for feeding the extra gaggle of teens that are often at my house. They don’t even care that is vegan, and often go back for seconds. If you don’t want to use Beyond Burgers, then use any plant based meatball you prefer. A little heads up though, my local Costco has started selling packs of 8 beyond burgers for around $14!! Less than $2 a burger. So even if I use 4, this meal is still far cheaper than eating out! I LOVE making meatballs with thawed Beyond Burgers because they remind me the most of real meatball. We top the meatballs with our perfect all purpose vegan cheese sauce, after letting it get extra thick and stretchy! It makes the perfect gooey mozzarella for this recipe. Lastly, we top it with buttery, toasty garlic bread! I’m telling y’all, this dish will more than likely be a hit with who tries it, vegan or non vegan! So forget trying to bite into a messy meatball sub, and turn it into this vegan meatball sub bake!

INGREDIENTS:

  • 4 thawed Beyond Beef burgers, or a bag of your favorite frozen plant based meatballs

  • 1/4 cup panko bread crumbs

  • 1 teaspoon minced garlic

  • 1 teaspoon Italian seasoning (a mix of thyme, sage, basil, marjoram, rosemary, and oregano) if you do not have Italian seasoning feel free to add a combo of any of the listed spices

  • 1 teaspoon tomato paste

  • 1 flax egg

  • 1 loaf french bread

  • 1/2 batch All Purpose Vegan Cheese Sauce

  • 1-2 tablespoons vegan butter

THE SAUCE: ( or use a favorite pre-made sauce)

  • 1 onion, diced

  • 1 28 ounce can crushed tomatoes

  • 1 small 14.4 oz can diced tomatoes

  • 1/3 red wine (optional)

  • 2 teaspoons crushed garlic

  • 1 teaspoon salt

  • 2 teaspoons Italian seasoning

INSTRUCTIONS:

Meatballs:

  1. Mix thawed burgers, panko bread crumbs, garlic, spices, and flax egg together in a bowl.

  2. Once well combined, form meatballs with a small scoop, or spoon, and place them on a baking pan. You can line the pan with parchment paper for easier clean up.

  3. Bake at 350 degrees for 30 minutes.

Sauce: (you can also easily use store bought sauce)

  1. In a medium sized sauce pan, sauté onions and garlic in 1 teaspoon of oil, and a teaspoon of salt, until onions are translucent.

  2. Add the wine, and let it cook for 2 minutes.

  3. Add the remaining ingredients, and let the sauce simmer for 30 minutes.

  4. Add the cooked meatballs, and let simmer in the sauce for 15 minutes.

The Casserole:

Preheat oven to 350 degrees

  1. Scoop sauce and meatballs into a 9x13 or large casserole dish.

  2. Prepare cheese sauce according to directions, allowing it too cook until it is thick and stretchy.

  3. Evenly top the meatballs with dollops of the cheese sauce,

  4. Slice the french bread into 1/2- 1 inch thick slices and place evenly on top of the cheese sauce. Spread softened vegan butter over the bread. Sprinkle with garlic salt or any other seasoning you may like .

  5. Place in the oven on the middle rack and bake for around 20-25 minutes. You just want heat the casserole through and toast the bread.

    Serves 4-6

If you like this recipe, try these:

Beyond Meatball Stuffed Challah

Savory Cranberry Meatballs with Mashed Potatoes

Stewed Sauerkraut with Lentil Meatballs

Vegan Meatball Sub Bake

Vegan Meatball sub bake using beyond meat burgers

Vegan Cajun Dirty Rice

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INGREDIENTS:

  • 4 cups cooked rice (white or brown)

  • 4 thawed Beyond Meat burgers or a bag of your favorite meatless crumbles

  • 1 large white onion diced small

  • 3 celery stalks diced small

  • 1/2 yellow or red bell pepper diced small

  • 3 - 4 teaspoons of cajun seasoning (if you do not have any cajun spice, you can add 1/2 teaspoon each of garlic, paprika, onion powder, thyme, salt, pepper, and 1/4 - 1/2 teaspoon cayenne). You can add more of the above if it is not seasoned to your liking.

  • 1/4 cup of water

  • 2 teaspoons vegan Worcestershire sauce

  • 1 teaspoon vegetable Better Than Boullion (they also make a reduced sodium version)

  • 1/4 cup chopped flat leaf parsley (optional)

  • sliced jalapeno (optional)

COOKING INSTRUCTIONS:

  1. Cook rice according to package instructions or in a rice cooker.

  2. Heat a large skillet, or a wok works well too, with 2 teaspoons of oil on medium high heat.

  3. Toss the chopped veggies into the pan, cooking until the onions are translucent and the peppers and celery have softened.

  4. Add your "meat" and dry seasoning to the veggies, and continue cooking until the Beyond Meat, or crumbles are cooked through.

  5. Whisk Better Than Boullion and Worcestershire sauce with the 1/4 cup of water

  6. Reduce heat to med/ low and add water mixture, and the 4 cups of cooked rice to the pan.

  7. Stir well and continue cooking for about 5 minutes. The rice will begin to stick to the bottom of the pan and get a little crispy. You want this! Just keep scraping the bottom of the pan with a wooden spoon while you stir.

  8. Taste a little of the rice to see if it has enough spice, or seasoning for your liking. You can always add extra heat by adding some extra cayenne or black pepper.

  9. Garnish with fresh parsley or jalapeño peppers.