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For the last year, I’ve been trying to find a lot of ways to be more meatless. While I am not completely meatless, a good portion of my meals are. My daughter is a Pescatarian, so she will join me when I make vegetarian or vegan meals. This recipe is based on my Turkey Zucchini Meatloaf, which is my mother-in-law’s recipe, originally adapted from a recipe from Epicurious. Recently, she decided to make a vegetarian version of her delicious meatloaf so my daughter and I could enjoy it. It was out of this world! I couldn’t believe that it was vegetarian! My mother-in-law used Impossible Plant-Based Meat, but you could totally make this with Beyond Meat or any meatless alternative. Enjoy this vegetarian Impossible Plant-Based Meatloaf.
Ingredients
Impossible Meat (2 – 12 oz packages)
1 zucchini, pureed
1/2 cup finely chopped onion
1 to 1 1/2 cups seasoned breadcrumbs to make this gluten free, use gluten free breadcrumbs
1/4 cup chopped fresh parsley or substitute dried
1 large egg
1 teaspoon salt (optional)
1/3 ground black pepper
1/2 teaspoon garlic powder or 1 cube frozen garlic
Topping:
2/3 jar apricot preserves (can use apricot all fruit or sugar-free apricot preserves)
6 teaspoons dijon mustard
Instructions
Preheat oven to 350 degrees. Gather your ingredients.
Add your impossible beef (made from plants into a bowl). It really mimics ground beef!
Combine all ingredients (except for apricot preserves and dijon mustard) in a large bowl and mix well. Reserve a 1/2 cup of breadcrumbs and add if you feel your meatloaf is too wet.
Place mixture and shape on a large roasting pan or cookie sheet (with lip).
Bake for 45 minutes.
While the meatloaf is baking, mix together preserves and mustard to make a glaze.
Take meatloaf out of oven, spread the glaze over the top.
Put it back into the oven for 25 more minutes. Your meatloaf will be much flatter than a traditional meatloaf made from turkey or beef.
Cut into slices and serve. Enjoy this vegetarian Impossible Plant-Based Meatloaf
Vegetarian Impossible Meatloaf
Ingredients
- Impossible Meat 2 – 12 oz packages
- 1 zucchini pureed
- 1/2 cup finely chopped onion
- 1 cup seasoned breadcrumbs to make this gluten free use gluten free breadcrumbs
- 1/4 cup chopped fresh parsley or substitute dried
- 1 large egg
- 1 teaspoon salt optional
- 1/3 ground black pepper
- 1/2 teaspoon garlic powder or 1 cube frozen garlic
- Topping:
- 2/3 jar apricot preserves can use apricot all fruit or sugar-free apricot preserves
- 6 teaspoons dijon mustard
Instructions
- Preheat oven to 350 degrees.
- Combine all ingredients (except for peach preserves and dijon mustard) in a large bowl and mix well. Place mixture and shape on a large roasting pan or cookie sheet (with lip).
- Bake for 45 minutes.
- While the meatloaf is baking, mix together preserves and mustard.
- Take meatloaf out of oven, spread the glaze over the top. Put it back into the oven for 20 more minutes. The meatloaf will be a little flatter than a regular meatloaf.
- Check that meatloaf is done — it should be 165 degrees (use a meat thermometer).
- Cut into slices and serve.
Get what you need:
Hot/ Cold Platter
I love using stainless steel mixing bowls
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