Comforting, hearty, tangy, and ‘meaty’- this is the best vegan Beyond Meat meatloaf. This lentil-free vegan and vegetarian meatloaf recipe has the most convincing taste and texture!
why we love this beyond meat meatloaf
This veggie meatloaf is passed down from my mom. She would make a vegetarian version of this meatloaf growing up and it was one of my favorite meals!
What I love about this recipe is that it doesn’t use lentils or mushrooms as the ‘meaty’ texture, so if you have picky omnivores you’re trying to feed- they’ll love this!
vegan meatloaf ingredients
This veggie meatloaf is made with just a few ingredients, most of which are easily accessible. All of these meatloaf ingredients help flavor and bind the veggie loaf!
Below are the core ingredients that we’ll be using in this flavorful, “meaty” loaf:
- Beyond Sausages: I chose to use the sausages over the patties since the package contained 14 oz of ‘meat’. They also have a more compact consistency which will help hold the meatloaf together. If you don’t have Beyond Meat Sausages, you can substitute the Beyond Burger or their packages of Beyond Beef. Just be sure to use the same amount. You could even use Impossible Burger in this recipe.
- Gardein Plant-Based Beefless Crumbles: These frozen crumbles come in a large 13 oz bag. They’re more affordable than the Beyond Sausages, and they add a nice texture to the loaf. The vegan ground beef helps balance the flavor the meatloaf. Beyond Meat can have an overpowering flavor that drowns out the other spices, but using half Beyond meat and half beefless crumbles helps create a better flavor. I’m using crumbles by Gardein, but you could substitute in your favorite brand. Many grocery stores now carry their own generic plant-based meat crumbles.
- Just Egg: Typical meatloaf calls for eggs to bind everything together. Today I’m substituting in a little bit of Just Egg. You can now find this at your local grocery store (I get mine from Kroger).
- Oats & Breadcrumbs: These two ingredients, in addition to the Just Egg and the Beyond Sausage, help hold the loaf together and help it keep its shape once cooled.
- Onion, Pepper, Celery: These veggies add really nice flavor to this Beyond Beef meatloaf.
egg substitutes in meatloaf recipes:
This vegan meatloaf can definitely be made without any egg! We just need to sub in a binder in it’s place. My prefferred egg replacement in this vegan meatloaf is Just Egg. In combination with the oats, breadcrumbs, and sauteed veggies, the Just Egg does an amazing job at holding the veggie meatloaf together. It creates beautiful, clean slices of meatloaf after it’s baked.
In the past, we’ve tried to substitute flaxseed for the binder, but the loaf came out a bit too crumbly. If you’d like to substitute another egg replacer, flax may not work as well (but will still be delicious!).
homemade bbq sauce
What I LOVE about this recipe, is the tangy, homemade bbq sauce. It’s incredibly easy to make and only takes about 5 minutes. This BBQ sauce is used in the vegan & vegetarian meatloaf mixture, and it’s also used on top of the loaf. To make this easy bbq sauce, you’ll need the following ingredients:
- Tomato Sauce
- Vegan Worcestershire
- White Vinegar
- Brown Sugar
- Yellow Mustard
how to make a beyond meat meatloaf
prepping the veggie meatloaf ingredients
The first step to making this meatloaf is to pulse the old fashioned oats into a fine flour or powder. You can transfer the oats to another bowl. Then, finely chop (or pulse in a food processor) the onion, green pepper, and celery. You’ll saute the veggies to get most of the water out of them, so the meatloaf mixture doesn’t become too wet.
You’ll then combine those sauteed veggies with the Beyond Sausages, meatless crumbles, parsley, Just Egg, and a bit of the homemade BBQ sauce. Next, you’ll mix everything until well combined and shape the mixture in a large loaf pan. I like to use some parchment paper in the loaf pan to help remove the vegan meatloaf when it’s done baking.
The last step before baking is to top the loaf with a liberal pour of the homemade BBQ sauce. This will get all caramelized and browned after baking. It’s perfect!
baking the meatloaf
This vegan meatloaf needs to bake for a good amount of time to cook all the way through. I recommend baking it covered at 375 degrees Fahrenheit for 45 minutes.
Covering the loaf will help keep the BBQ sauce on top from burning. You can then uncover the loaf and bake for 15 more minutes at the same temperature.
To get a bit of crispy caramelization, at the very end you can increase the temperature to 425 degrees Fahrenheit and bake for an additional 15 minutes.
serving the vegan beyond meat meatloaf
This vegan meatloaf is so delicious straight out of the oven! You can slice it up and it will hold together pretty well when it’s piping hot. But it keeps its shape even better if it’s left to cool for a few minutes.
I love serving this with some fluffy mashed potatoes and topped with fresh chopped parsley.
The recipe below makes a large amount (about 2 cups) of the homemade BBQ sauce. You’ll use about 3/4 of a cup on and in the actual loaf, and the remainder is great for topping. I drizzle a little bit over my slice and mashed potatoes, which I highly, highly recommend! It’s so tangy, sweet, and savory, and adds so much extra flavor to the dish!
This really is the Best Vegan Meatloaf with Beyond Meat!
vegan meatloaf tips & tricks:
Thanks to Beyond Meat, the steps to make this veggie meatloaf are very similar to a traditional meatloaf. I like to use a food processor to make the prep easier, but it’s not necessary. You’ll want to mix together the vegan meat, breadcrumbs, oats, veggies, bbq sauce, and Just Egg. Then you’ll shape the loaf, cover it in more BBQ sauce and bake it!
A flax egg can be substituted for Just Egg in this recipe. Please note, that Just Egg does a much better job at holding the vegan loaf together. Flax will work but the texture will be crumblier after baking. To use a flax egg, mix 2 tbsp of ground flaxseed with 4 tbsp of water. Let the mixture sit for about 5 minutes to thicken before adding it to the meat mixture.
While you technically can use storebought BBQ sauce, I don’t recommend it and I can’t guarantee the end result will be the same. This homemade BBQ has a ton of tangy, sweet, and savory flavor that can’t be replicated with a storebought bbq sauce. Since this BBQ sauce is used in the meatloaf mixture and on top of it, it plays a key part in flavoring this meatless meatloaf.
More comforting vegan meals!
Did you make this recipe? I’d love to know! Leave a rating and comment below!
- 15 oz tomato sauce
- 1 cup ketchup
- 5 tbsp brown sugar
- 1/4 cup white vinegar
- 1 tbsp vegan Worcestershire sauce
- 1/4 cup yellow mustard
- Salt and Pepper, to taste
- 1 1/2 cups old fashioned oats, pulsed into a flour
- 2 medium yellow onions, quartered
- 2 stalks of celery, chopped into 3" pieces
- 1 green bell pepper, chopped into 3" pieces
- 1-2 tbsp olive oil
- 2 cloves garlic, minced
- 1 13 oz package vegan frozen ground "beef" , thawed, I used Gardein Beefless Ground
- 1 14 oz package Beyond Sausages
- 2 tsp garlic powder
- 2 tsp dried oregano
- 1/2 cup chopped fresh parsley
- 1/4 cup fine bread crumbs
- 1/4 cup Just Egg
- 1/4 tsp salt & pepper
- Preheat oven to 375 degrees F.
Make the BBQ Sauce
- Combine all of the BBQ sauce ingredients into a large saucepan. Heat over medium heat until the mixture begins simmering and the brown sugar dissolves.
- Add any salt and pepper to taste (this will depend on how much salt your ketchup has).
- Remove from the heat and let cool slightly. Set aside while prepping the other ingredients.
Prep the Ingredients
- In a food processor or high speed blender, pulse the old fashioned oats until they are a fine powder. Transfer to a bowl.
- Add the onion, celery, and green pepper to the food processor, and pulse until finely chopped, but not juiced. If you don't have a food processor, finely chop or mince the vegetables.
- Sauté onion, celery, green pepper, and garlic in a heated pan with a tablespoon or two of olive oil (over medium-low heat). Cook until most of the water evaporates, about 10-15 minutes.
- Add the thawed beefless ground and Beyond Meat to the food processor and pulse until medium-sized crumbles emerge. Place them in a large bowl.
Make the Vegan Meatloaf
- Create a well in the center of the Beyond Meat mixture. Add the sauteed veggies to the 'meat' mixture.
- Add in the oats, bread crumbs, 1/2 cup of the BBQ sauce, the Just Egg, garlic powder, oregano, and chopped parsley. Add the salt & pepper. Mix them into the 'meat' mixture.
- Stir the mixture until all the ingredients are well combined. The mixture should adhere together.
- Place the mixture in a large loaf pan and shape it into a loaf. Cover the top of the loaf with more BBQ sauce (about 1/4 cup). You could grease or line the loaf pan with parchment if you'd like. Cover the loaf with foil.
- Bake at 375 degrees F for 45 minutes.
- Then uncover and bake for 15 more minutes at 375 degrees F.
- Increase heat to 425 degrees. Bake uncovered for 15-20 additional minutes until the top is slightly browned (for a total of 1 hour and 15 minutes).
- Serve with mashed potatoes. Top with parsley and more BBQ sauce.
- Straight out of the oven when hot, the loaf may crumble a bit when cut. If you leave the loaf to cool slightly, it holds together very well!
- Add any additional salt at the end after baking. Salt levels will depend on the brand of ketchup you use in the BBQ sauce.
Nutrition Information:Yield: 6 Serving Size: 1 slice
Amount Per Serving: Calories: 305Total Fat: 15gProtein: 21g
DISCLAIMER: Links included in this post might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my blog so I can continue to provide you with free content each week!