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Vegetarian Impossible Plant-Based Meatloaf

11/10/2022 by The Mama Maven

This post may contain affiliate links. Please see our disclosure policy for more information.

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

Vegetarian Impossible Meatloaf

Print Recipe Pin Recipe
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.
Keyword meatloaf, vegetarian, vegetarian dinner, vegetarian meatloaf

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Filed Under: Food, Vegetarian Tagged With: impossible meat, Vegetarian, vegetarian meals, vegetarian meatloaf

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