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Beyond Meat Meatloaf

This vegan meatloaf is made with plant-based proteins and tons of spices. Top it with a ketchup and Dijon glaze for a quick weeknight meal!
Course Dinner, Main Course
Cuisine American, Vegan
Keyword Beyond Meat meatloaf, meatloaf, vegan meatloaf
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Rest Time 10 minutes
Total Time 1 hour 25 minutes
Servings 6 people
Calories 213kcal
Author Cindy Gordon | Vegetarian Mamma


  • Mixing bowl
  • Parchment paper
  • Baking pan or loaf pan
  • Serrated knife


For the meatloaf:

For the glaze:


  • Start with the Beyond Meat protein in a large mixing bowl.
  • Dice onions and add to mixing bowl.
  • Add flax egg or whisked egg to the bowl.
  • Add breadcrumbs, spices, ketchup, mustard, and liquid smoke to the bowl and mix, preferably by hand.
  • Shape mixture into a loaf on parchment paper in a loaf pan or baking dish. Bake meatloaf at 375 degrees F for 35 minutes.
  • While the meatloaf cooks, mix the glaze ingredients together and set aside.
  • When the timer goes off, take the vegan meatloaf out of the oven and glaze the top with a large spoon or pastry brush.
  • Continue cooking meatloaf for 25 to 30 minutes. Let the meatloaf stand at least 10 minutes before cutting with a serrated knife for solid slices.


  • To make flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and chill in your fridge for 15 minutes to set up and thicken. Can sub eggs for non-vegan option.
  • You can add vegetables to this recipe. Nice additions are a ½ cup of diced carrots or ¾ cup of diced bell pepper. If you enjoy mushrooms, you can also add those to your Beyond Meat meatloaf. Just be sure that you diced them very small so they cook through.
  • If you are wanting to make Paleo Meatloaf, you can sub out the breadcrumbs and sub in cassava flour or almond flour
  • Do not skip the resting part of this vegan meatloaf recipe. You need to let the meatloaf sit and rest to cool down. 
  • Use a serrated knife to cut your meatloaf into slices. This type of knife will help the meatloaf to not break apart when cutting.
  • You need to check on your meatloaf every so often to make sure it isn’t crisping too fast or burning. If you feel that the top of your meatloaf is starting to burn, you can place foil on top of the meatloaf.
  • Don’t try to rush this vegan meatloaf recipe by increasing the temperature. Cooking at a lower temperature helps to keep the meatloaf moist.
  • Cooking times may vary a little depending on how you shape your loaf.


Calories: 213kcal | Carbohydrates: 28g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 775mg | Potassium: 271mg | Fiber: 5g | Sugar: 14g | Vitamin A: 165IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 5mg