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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

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Course Dinner Entree

Cuisine American

Servings 6

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.