True story: I hated meatloaf as a kid. But because we were expected to finish our plates, I always picked the small, hard piece on the end of the loaf and would either chew it and spit it into a napkin or, better yet, feed it to Missy, our loyal Labrador retriever who silently sat under the kitchen table at my feet on meatloaf night.
Now 16 years vegetarian (the last eight vegan), I'll try a vegan version of anything. Including meatloaf. I made a nacho-style vegan meatloaf for the air fryer with the Beyond Burger and it was a hit - with me and with Dave.
Since then, Impossible Foods burger availability within food service has grown exponentially, even right here in Colorado Springs. And, lucky me, I have friends in the industry and that means I was able to special order it. We're having fun playing with it in the kitchen.
This past weekend Dave really wanted to try it in a meatloaf recipe. And he did a most excellent job.
The next night we had leftover meatloaf sourdough sandwiches using a boule I baked earlier in the day. I added a soy twist to the bread and it made for an excellent crust and a moist chew.
We're sharing both recipes below!
Love baking? Be sure to check out my latest cookbook Vegan Baking for Beginners!
Impossible (or Beyond) Meatloaf
Ingredients
- 2 ounces saltine crackers
- 1 teaspoon black pepper
- 1/2 teasponn cayenne pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried thyme
- 1 small onion, roughly chopped
- 1 small carrot, peeled and chopped
- 2 cloves garlic
- 1 teaspoon kosher salt
- 18 to 20 ounces Impossible Foods Burger or Beyond Burger
- 1 vegan egg
- 1 teaspoon sea / kosher salt
- 1/4 cup ketchup
- 1/2 teaspoon ground cumin
- 1/8 to 1/4 teaspoon vegan Worcestershire sauce
- 1/8 to 1/4 teaspoon hot pepper sauce
- 1 teaspoon sugar
Instructions
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Heat oven to 350°F.
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In a food processor bowl, combine saltine crackers, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl.
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Combine the onion, carrot, garlic in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed.
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Combine the vegetable mixture and Impossible (or Beyond) burger with the saltine mixture. Season the mixture with the kosher salt.
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Add the Vegan Egg and combine thoroughly, but avoid squeezing too hard.
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Start shaping the mixture while it’s in the bowl - pressing it into a meatloaf shape. Move it as carefully as possible onto a parchment covered baking sheet - continue to mold the mixture into a rectangular shape in the center of the tray. Place on the center rack of the oven.
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Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce, and sugar. Brush the glaze onto the meatloaf after it has been cooking for about 15 minutes.
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Continue cooking for approximately another 45 minutes, or until the internal/center temperature reaches 155-160°F.
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Let rest 5 minutes or so, then slice carefully.
Soy-Inspired Sourdough Boule
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup soy flour
- 1/2 cup whole wheat flour
- 2 tablespoons soy milk powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 cups sourdough starter
- 2 tablespoons vegetable oil
Instructions
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Mix the dry ingredients in a stand mixer. Add the sourdough starter and vegetable oil. Add water or flour as needed, based on the hydration of your starter (I don't need to add either but that's likely unique to my starter hydration level).
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Switch to a dough hook and knead in the stand mixer for 7 minutes. Transfer to a greased bowl and allow to rise (double in size). I use a bread proofer at 84°F and allow to rise for two hours.
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After the first rise, transfer back to the stand mixer and, with the dough hook, knead three more minutes. Transfer back into the greased bowl (I sprinkle a combination of white and wheat flour on the bowl before transferring) and rise one more time to double in size (again, for me, two hours in the proofer at 84°F).
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Place a cast iron dutch oven, with lid, in the oven and preheat the oven to 450°F for one hour.
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Transfer the dough to the cast iron dutch oven (I place it on parchment paper). Mist with water before covering and baking for 20 minutes. After 20 minutes remove the cover of the dutch oven and bake for 10 minutes. After 10 minutes check the internal temperature of the bread with a digital thermometer. You are looking for 190 to 200°F. Continue baking until that temperature range has been reached.
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Allow the bread to cool on a baking rack for two hours before slicing.
Oh, that vegan meatloaf sandwich?
Yum.
We've now made vegan meatloaf with both the Impossible Foods burger and the Beyond Burger. Dave prefers Beyond and I'm an Impossible fan. Either way, I think you'll like this. Go with the one you can get your hands on!
Craving more quick and simple recipes like this? Check out my latest book Fast & Easy Vegan Cookbook (available August 27, 2019)!
