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- 1 lb Impossible Burger or your favorite plant-based ground meat - 1 cup cooked quinoa - 1/2 cup finely chopped onion - 1/2 cup finely chopped bell pepper - 2 cloves garlic, minced - 1/2 cup grated carrots The main ingredients for this vegan meatloaf create the base of flavor and texture. Impossible Burger gives it a hearty feel. Quinoa adds protein and a chewy texture. The chopped veggies, like onion and bell pepper, bring sweetness and crunch. Garlic adds a nice kick, while grated carrots boost moisture and natural sweetness. - 1/4 cup ground flaxseed mixed with 1/4 cup water (flax egg) - 1/4 cup gluten-free breadcrumbs or regular breadcrumbs - 2 tablespoons soy sauce or tamari - 1 tablespoon maple syrup Binding agents help hold the meatloaf together. The flax egg works great as a binder and adds healthy fats. Breadcrumbs give the loaf structure. Soy sauce adds umami flavor, while maple syrup brings a touch of sweetness. This combo enhances the taste and keeps the loaf moist. - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1 teaspoon black pepper - Salt to taste Spices make this dish special. Dried thyme adds earthiness, while smoked paprika gives a smoky touch. Black pepper brings warmth, and salt enhances all flavors. Together, they create a well-rounded flavor profile. Adjust these spices to suit your taste. Enjoy exploring different combinations! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This sets the stage for our meatloaf to bake evenly. Next, line a loaf pan with parchment paper. Let the paper hang over the edges. This step helps when you need to lift the loaf out later. In a large bowl, combine the main ingredients. Add 1 lb of Impossible Burger, 1 cup of cooked quinoa, 1/2 cup of finely chopped onion, 1/2 cup of finely chopped bell pepper, 2 cloves of minced garlic, and 1/2 cup of grated carrots. Now, pour in the flax egg mixture, made from 1/4 cup of ground flaxseed mixed with 1/4 cup of water. This helps bind everything together. Next, incorporate 1/4 cup of gluten-free breadcrumbs, 2 tablespoons of soy sauce, 1 tablespoon of maple syrup, 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, and 1 teaspoon of black pepper. Add salt to taste. Mix all the ingredients well. You can use your hands or a spatula. This ensures that every slice has great flavor. Now, transfer the mixture to your prepared loaf pan. Press it down firmly to shape it into a loaf. If you want, spread 1/4 cup of ketchup on top for a delicious glaze. Place the loaf in the oven and bake for 45-50 minutes. It should set, firm up, and turn golden-brown on top. Once baked, remove the loaf from the oven. Let it cool in the pan for about 10 minutes. This cooling time makes slicing easier. After that, slice your meatloaf and serve it warm. Enjoy your tasty vegan creation! To get the best texture in your vegan meatloaf, use binding agents. The flax egg mixture is key. It helps hold everything together, making the loaf firm and sliceable. Without it, your meatloaf may fall apart. When mixing, do it well. Grab your hands or a spatula and mix until everything is combined. This ensures even flavor in each bite. You want every slice to taste as good as the last. Garnishing makes a big difference. Fresh herbs like parsley add color and flavor. Just sprinkle some on top before serving. It's simple but elevates the dish. Pair this meatloaf with sides for a full meal. Mashed potatoes, steamed veggies, or a crisp salad work great. They balance the hearty flavors and add freshness to your plate. Feel free to adjust spice levels to your liking. If you love heat, add some chili flakes or hot sauce. If you prefer milder flavors, cut back on the black pepper. You can also substitute ingredients based on what you have. No quinoa? Use rice or bulgur instead. Lacking certain veggies? Use what you find in your fridge. This recipe is flexible and can match your taste and pantry. Pro Tips Flax Egg Alternatives: If you don't have flaxseed, you can substitute with chia seeds in the same ratio for a similar binding effect. Moisture Control: To keep your meatloaf moist, avoid overmixing the ingredients; just combine until they're uniformly mixed. Flavor Boost: For added depth in flavor, consider adding a splash of balsamic vinegar or a teaspoon of Worcestershire sauce (vegan version) to the mixture. Make Ahead: This meatloaf can be assembled a day in advance and stored in the fridge, making it a convenient option for meal prep. {{image_4}} You can easily make this dish gluten-free. Just swap regular breadcrumbs with gluten-free ones. This small change keeps the meatloaf tasty while making it safe for gluten-free diets. To give your meatloaf a flavor boost, try adding fresh herbs like parsley or basil. You can also mix in spices such as cumin or oregano for extra depth. For the glaze, think outside the box! Use BBQ sauce, teriyaki sauce, or even a mix of ketchup and mustard. These options create new flavor profiles and keep every bite exciting. Want to amp up the health benefits? You can boost protein by adding legumes, like black beans or lentils. These not only increase protein but also add fiber. Also, don’t hesitate to sneak in more vegetables! Chopped spinach, zucchini, or mushrooms can blend right into the mix, making the dish even heartier and more nutritious. To keep your leftover Vegan Impossible Meatloaf fresh, wrap it well. You can use plastic wrap or place it in an airtight container. This helps keep out air and moisture. Store it in the fridge. It will stay good for about 3 to 4 days. If you want to enjoy it later, be sure to check for any signs of spoilage before eating. If you want to freeze portions, slice the meatloaf first. This way, you can take out only what you need. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer bag. Make sure to squeeze out as much air as you can. This helps prevent freezer burn. Your Vegan Impossible Meatloaf can last in the freezer for up to 3 months. When you’re ready to eat, you can thaw it overnight in the fridge. For quick reheating, use the microwave or an oven. If using an oven, preheat it to 350°F (175°C) and heat for about 15-20 minutes. Enjoy your meal! You can use other plant-based ground meats. Brands like Beyond Meat or Gardein work well. If you want a homemade option, try using lentils or chickpeas. Just mash them up and mix them in. This gives the meatloaf a nice texture. Yes, you can make this recipe soy-free. Instead of soy sauce, use coconut aminos. It has a similar taste and is soy-free. You can also skip the soy sauce entirely and add extra spices for flavor. To check if the meatloaf is done, look for a firm texture. It should be golden-brown on top. You can also use a food thermometer. The inside should reach 165°F. Let it cool for a bit before slicing. This helps it hold its shape. This recipe combines tasty ingredients and simple steps to create a satisfying dish. We used the Impossible Burger, quinoa, and fresh veggies to build flavor. The flax egg and breadcrumbs help the mixture hold together. Remember to preheat your oven and prepare your pan for easy baking. Try different spices or herbs to make it your own. Store leftovers correctly, and enjoy them later. Whether you are gluten-free or seek new flavors, there's an option for you. Dive into this plant-based meatloaf, and make your plate happier and healthier!

Savory Vegan Impossible Meatloaf

A delicious and hearty vegan meatloaf made with Impossible Burger and quinoa, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Vegan
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 lb Impossible Burger (or your favorite plant-based ground meat)
  • 1 cup cooked quinoa
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped bell pepper
  • 2 cloves garlic, minced
  • 1/2 cup grated carrots
  • 1/4 cup ground flaxseed mixed with 1/4 cup water
  • 1/4 cup gluten-free breadcrumbs
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • to taste salt
  • 1/4 cup ketchup (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). To ensure easy removal later, line a loaf pan with parchment paper, letting the paper hang over the edges.
  • In a large mixing bowl, combine the Impossible Burger, cooked quinoa, chopped onion, bell pepper, minced garlic, and grated carrots. Pour in the flax egg mixture to help bind everything together.
  • Incorporate the gluten-free breadcrumbs, soy sauce, maple syrup, dried thyme, smoked paprika, black pepper, and a pinch of salt into the bowl.
  • Using your hands or a spatula, mix all the ingredients thoroughly until the mixture is uniform.
  • Transfer the mixture to the prepared loaf pan, pressing it down firmly to shape it into a loaf. If you like, spread ketchup on the top for a tasty glaze.
  • Place the loaf in the oven and bake for 45-50 minutes, or until it has set, firmed up, and developed a beautiful golden-brown top.
  • Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes.
  • Slice the meatloaf and serve it warm. If desired, garnish each serving with fresh parsley.

Notes

Serve warm and garnish with fresh parsley for added flavor.
Keyword gluten-free, meatloaf, plant-based, vegan