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Meatloaf, but make it meatless! This vegetarian meatloaf combines hearty mushrooms and savory Impossible beef, all topped with a classic, tangy ketchup glaze. With our foolproof step-by-step photos, this plant-based twist on a comfort food classic is sure to be a hit!
save this recipe!Your Go-To Meatloaf Recipe
Lately, I’ve been on a mission to recreate all the classics—vegetarian style (you know, shepherd’s pie, Italian meatballs, stroganoff, and the like). But there was a hole in my recipe lineup—a loaf-shaped hole. So… let’s make meatloaf!
This meatless masterpiece combines mushrooms, onions, and garlic with Impossible meat (that tastes just like the real deal!). It turns out so savory and hearty that I guarantee you won’t miss the meat even a bit!
Reader rating
“This is the absolute best vegan (I substituted flax eggs for eggs) meatloaf recipe I have ever had. Made it for my dad and male best friend who are both very much not vegan and they both loved it. THANK YOU so much!” —Devon
Grab These Ingredients
We’re using two sets of ingredients: those for the mushroom meatloaf and those for the ketchup topping. Jump to the recipe card for exact measurements—this is just an overview!
- Mushrooms: I like to add button mushrooms (a.k.a. cremini or common mushrooms), but you can use brown or white mushrooms (learn about the different types of mushrooms here!).
- Flavor Base: We’ll pulse the mushrooms with white onion and garlic for the ultimate savory flavor boost.
- Veggie Meat: For our “meat,” we’re using Impossible Foods Ground Burger Meat! (You will need a 12-oz package for this recipe.)
- Breadcrumbs: We’ll include breadcrumbs to soak up excess moisture and give the loaf structure.
- Seasonings: For flavor, add an Italian seasoning blend and salt.
- Worcestershire Sauce: From there, use a touch of Worcestershire sauce (aim for the vegan kind if you’re strictly veg).
- Eggs: Finally, a couple of whisked eggs will help bind the loaf together!
- Glaze: We’re keeping things simple with a mix of ketchup, brown sugar, and mustard! Use your favorite ketchup and mustard brands here.
Making Vegetarian meatloaf Is Easy
It doesn’t take much effort to create a rockin’ vegetarian meatloaf! For the full printable instructions, jump to the recipe card.
Step 1: Blitz The Savory Base
Preheat the oven to 350°F (186°C). Add the mushrooms, onion, and garlic to a food processor and blitz until roughly broken down.
Step 2: Combine The Ingredients
Stir the mushroom mixture and the remaining meatloaf ingredients in a bowl.
Step 3: Create The Glaze
In a separate bowl, stir together all of the ketchup topping ingredients.
Step 4: Assemble The Meatloaf
Line a loaf pan (9×5 inch) with parchment paper. Spoon your mushroom meatloaf mixture into the pan, pressing to fill any gaps or empty corners. Spoon half of the glaze onto the meatloaf, spreading it evenly over the top.
Step 5: Bake And Add Ketchup
Bake, uncovered, for 30 minutes. Remove from the oven, spread the remaining ketchup over the top, and bake for another 30 minutes. Cut into slices and enjoy!
Add Extra Mix-Ins
Green peppers are a great option if you want to add extra veggies to your Impossible meatloaf! Be sure to chop them into small pieces (or blitz alongside the mushrooms and onion).
You can also add cheese—I recommend mozzarella. Bake it right in the meatloaf (include it in step 2!).
Feeling herby? You can also add some basil and/or oregano for extra flavor!
Impossible Vegetarian Meatloaf Recipe (Meat Eater Approved!)
Ingredients
Meatloaf
- 1 lb button mushrooms, 450 g
- ½ white onion
- 3 cloves garlic
- 1 12-oz package Impossible Ground Burger "Meat", 340 g
- 1 cup breadcrumbs, 100 g
- 1 Tbsp Italian seasoning
- 1 Tbsp vegan Worchestire sauce, 15 mL
- ½ tsp salt
- 2 large eggs, whisked
Ketchup Topping
- ½ cup ketchup, 100 g
- 1 Tbsp brown sugar
- 1 Tbsp mustard
Instructions
- Blitz: Preheat the oven to 350°F (186°C). Add the mushrooms, onion, and garlic to a food processor. Blitz until roughly broken down (depending on the size of your food processor, you may need to work in batches).
- Mix: Stir together the mushroom mixture and all remaining Meatloaf ingredients.
- Topping: In a separate bowl, stir together all Ketchup Topping ingredients.
- Assemble: Line a loaf pan (9×5 inch) with parchment paper. Spoon the mushroom meatloaf mixture into the pan, pressing to fill any gaps or empty corners. Spoon half of the Ketchup Topping onto the meatloaf, spreading it evenly over the whole top.
- Bake: Bake, uncovered, for 30 minutes. Remove from the oven, spread the remaining ketchup over the meatloaf, and bake for another 30 minutes. Let it cool slightly before cutting into slices and serving.
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I’ve got three packages of Impossible Meat in my fridge right now. I tried meatloaf with Beyond Meat (twice), and Impossible Meat. I much prefer the texture of IM, as it doesn’t have the fat globule, chalky feel of Beyond.
Since I’m vegan (just shy of 8yrs), I’ll be making flax eggs (1Tbs ground flax seed mixed with 3Tbs water, per egg).
Thank you for this recipe.
I’d love to hear how it goes with the flax eggs! 😀
This is a very good, versatile recipe. The Impossible Meat makes a great loaf. I added a carrot, 2 tbsp. nutritional yeast and subbed 1 tsp. liquid smoke for the Worcestershire sauce since I didn’t have any. Also subbed some mushroom powder & salt-free garlic seasoning for the Italian seasoning. The texture is excellent & it came out very moist
So happy to hear it, Jack! Thanks for letting us know how it went! 😀
Loved the Mushroom Meat loaf…the texture was spot on.
YAY! So happy to hear it, Irma! 😀
You added EGGS. UGH. You don’t really need them to “bind” the other ingredients, they add an eggy taste, and the recipe is no longer vegetarian. Tasted so much better without.
Eggs are vegetarian 🙂 They are not vegan. If you’re following a vegan diet, this recipe would not be suitable, indeed.
This is the absolute best vegan (I substituted flax eggs for eggs) meatloaf recipe I have ever had. Made it for my dad and male best friend who are both very much not vegan and they both loved it. THANK YOU so much!
YAY! I’m so happy to hear it, Devon! Enjoy!! 😀
Have this in the oven right now. I also used flax egg and upset I didnt think of nutritional yeast like others …and I usually read comments before I start. Im sure it will still be awesome as I can already smell it cooking
Oh it’s going to be awesome! Enjoy! 😀
Made this last night. Good flavor but very wet. Next time will use 1 egg and maybe cook longer to try and dry out a little. Maybe less mushrooms since they release a lot of moisture. I used Beyond Beef (was all I could find in my small town). I’m a huge meatloaf fan and glad to find no meat recipe.
Have your book 💃💃💃, yey!, but have a quick question…what can I substitute for mushrooms (allergy) and could I use turkey for the fake meat OR?? TY
I haven’t tested this one without mushrooms or with turkey so I can’t say for sure! If using turkey, you may not even need to mushrooms, as these are meant to replace the meat (you could perhaps throw in some lentils or smashed white beans!). Happy eating!
Absolutely excellent
What can be used in place of ground crumbles? Lentils possibly?
That could work! I’d love to hear how it goes if you try it out! 🙂