Best Imitation Meatloaf Recipes

Beyond Meat® Classic Vegan Meatloaf image

Provided by Nava Atlas

Time 2h5m

Number Of Ingredients 17

1 tablespoon olive oil
1 medium onion, finely chopped
1/2 bell pepper, finely chopped
2 to 3 cloves garlic, minced
16-ounce package Beyond Meat's Beyond Beef Plant-Based Ground (or see red bean and walnut alternative in Notes)
1 cup tomato sauce
2 tablespoons maple syrup or agave
2 tablespoons soy sauce or tamari
1 tablespoon barbecue seasoning blend (see Note)
2 teaspoons Italian seasoning
2/3 cup quick-cooking oats (oatmeal)
1 cup fine breadcrumbs (see Note)
Freshly ground pepper to taste
1/2 cup tomato sauce
1 tablespoon soy sauce or tamari
1 tablespoon maple syrup or agave
1 teaspoon barbecue seasoning blend

Steps:

Preheat the oven to 375º F.
Heat the oil in a medium skillet. Add the onion and sauté until translucent. Add the bell pepper and garlic and continue to sauté until all are golden.
In a mixing bowl, combine the skillet mixture with all the remaining ingredients (other than the optional glaze topping). Work together thoroughly with a large spoon or clean hands.
Transfer the mixture to an oiled 9-by-5-by 3-inch loaf pan (metal is preferable, though ceramic works, too. Glass is less desirable) and pat in. If you think your loaf pan will be sticky, line the bottom with a fitting piece of parchment. Or, if you want to be able to easily lift the loaf out of the pan, cut a piece of parchment to fit the bottom, sides, and enough to make "wings" on the side of the pan.
Cover with foil and bake for 45 minutes.
If you're using the optional glaze, combine the ingredients in a small bowl and stir together. After the initial 45 minutes of baking time, spread evenly on top of the loaf.
Whether or not you're using the glaze, bake for 20 minutes longer, uncovered, or until the loaf looks firm and you can see browning around the edges (keep an eye out; you don't want it to burn!.
Remove from the oven and let the loaf stand, covered, for 10 to 15 minutes. Loosen the loaf around the edges with a knife. Use a sharp knife to cut into 8 to 10 slices. Or if you've made parchment "wings," carefully lift out of the pan and set on an oblong serving plate before cutting.

Classic Meatloaf image

Provided by Food Network Kitchen

Time 1h25m

Yield 6

Number Of Ingredients 10

1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
1 cup dried breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 medium onion, grated
1 clove garlic, minced
1/2 cup ketchup
1 tablespoon plus 1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 teaspoons light brown sugar

Steps:

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.