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–+ servings
Sliced vegetarian meatloaf topped with sauce on a cutting board, garnished with herbs. Accompanied by mushrooms and a small bowl of ketchup.
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4.80 from 5 ratings

Impossible Vegetarian Meatloaf Recipe (Meat Eater Approved!)

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!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Dishes
Cuisine: American
Diet: Diabetic, Halal, Hindu, Kosher, Low Fat, Low Lactose, Low Salt, Vegetarian
Keyword: mushroom meatloaf, vegetarian meatloaf
Diet: Dairy-Free, Vegetarian
Occasion: Christmas, Easter, Game Day
Time: 60 minutes or more
Servings: 6 servings
Author: Sarah Bond

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).
    Top-down view of a food processor bowl filled with whole white mushrooms and onion quarters, ready for crafting a delicious vegetarian meatloaf, set against a vibrant yellow background.
  • Mix: Stir together the mushroom mixture and all remaining Meatloaf ingredients.
    A glass bowl on a yellow background holds the makings of a vegetarian meatloaf: oats, breadcrumbs, spices, and eggs, each ingredient meticulously separated.
  • Topping: In a separate bowl, stir together all Ketchup Topping ingredients.
  • Assemble: Line a loaf pan (9x5 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.
    A metal pan with an uncooked vegetarian meatloaf mixture, topped with tomato sauce being spread by a spoon, rests on a bright yellow surface.
  • 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.
    Slices of vegetarian meatloaf on a white plate with a small bowl of ketchup and a fork. A baking dish with more meatloaf is nearby on a yellow surface.

Nutrition

Serving: 1serving | Calories: 271kcal | Carbohydrates: 29g | Protein: 17g | Fat: 10.3g | Saturated Fat: 4.7g | Cholesterol: 55mg | Sodium: 787mg | Potassium: 711mg | Fiber: 4.5g | Sugar: 9.6g | Calcium: 145mg | Iron: 6.1mg
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