Vegan Meatloaf

Meatloaf was one of those dinners that always meant home when I was growing up. My mom would serve thick slices alongside creamy mashed potatoes, sweet corn, and a fresh salad. It was simple, comforting, and always one of my favorite meals.

When I stopped eating meat, I was determined to recreate those memories. I tried making it with lentils, hoping for the same cozy, nostalgic flavor—but let's just say it wasn't even close. Then I discovered a packaged ground meat substitute, and everything changed.

The first time I served it, I kept quiet and waited for my husband's verdict. He's usually pretty skeptical of anything labeled "vegan," so I wasn't expecting much. After a few bites, he looked up and said, "That's a keeper!" I couldn't have asked for a better review.

This recipe has all the comforting flavors I remember from my childhood, with a plant-based twist that even the meat-lovers at my table enjoy. I hope it brings a little comfort to your table, too.

Ingredients

2 packages Impossible Meat

1/2 cup celery, diced

1/2 cup onions, diced

1/2 cup breadcrumbs

4 Tbsp. ketchup

2 tsp. garlic powder

2 tsp. vegan Worcestershire Sauce

2 tsp. onion powder

1/2 tsp. salt

1/2 tsp. pepper

Directions

Preheat oven to 400 degrees F. Spray a rectangular casserole dish with Canola oil.

Sautee the celery and onions in a non-stick skillet until tender. Set aside to cool.

In a bowl, mix the Impossible Meat, breadcrumbs, ketchup, garlic and onion powder, Worcestershire sauce, salt, and pepper. Add the cooled celery and onions and stir to combine.

Form a loaf shape and gently place in the casserole dish. Bake for 35 – 40 minutes, or until browned.

Brush some ketchup or barbeque sauce on top, if desired, or serve with gravy.

Serves 6

Mushroom Gravy:

¼ olive oil

1 c. thinly sliced mushrooms

1 small onion, diced

2 Tbsp. Soy sauce

salt to taste

2 Tbsp. all-purpose flour, or as needed

1 c. vegetable stock

1 pinch of salt and ground black pepper

1 pinch fresh thyme leaves, to taste

Step 1

Heat oil over medium heat in a saucepan until you see swirls or ribbons at the bottom. Stir in the diced onions and mushrooms. Season with salt and pepper. Sautee until slightly browned, about 5 minutes.

Step 2

Add the vegetable broth and soy sauce. Stir to combine. Slowly add the flour, a little at a time, stirring briskly for about 5 minutes. If too thick, add more stock. Reduce heat to medium-low, and simmer until thickened, about 15 minutes, stirring often.