Vegetarian Mushroom Meatloaf

Vegetarian meatloaf has never been so easy (or so delicious)! With ingredients like mushroom, Impossible beef, and of course the ketchup topping, you'll love this plant-based twist on an old classic.

Course Main Dishes

Cuisine American

Keyword mushroom meatloaf, vegetarian meatloaf

Diet Dairy-Free, Vegetarian

Occasion Christmas, Easter, Game Day

Time 60 minutes or more

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 271

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 oven to 350°F (186°C). Add mushrooms, onion, and garlic to a food processor. Blitz until roughly broken down (you may need to work in batches, depending on the size of your food processor).
Mix: Stir together mushroom mixture and all remaining Meatloaf ingredients.
Topping: In a separate bowl, stir together all Ketchup Topping ingredients.
Assemble: Line a loaf pan (9x5 inch) with parchment paper. Spoon 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 oven, spread the remaining ketchup over the meatloaf, then bake for another 30 minutes. Let cool slightly before cutting into slices and serving.

Nutrition