When I recently prepared this recipe, it was the first time since choosing a vegan lifestyle that my kitchen (and home!) smelled like my mom’s cooking. My mom was an excellent cook, despite her protests to the contrary. Her meatloaf, like so many favorite family recipes, is more than comfort food. It brings back years of memories of meals at our cozy kitchen table. We relished the main course slathered in ketchup (Hunt’s, never Hine’s) and the side dishes were always the same – pole beans cooked with a bit of salt pork (I know…my roots are true southern), and homemade scalloped potatoes. When you make this for dinner, delicious aromas will bring everyone to the table. Savor the flavors and memories being made while also taking comfort in the fact that no animals were harmed in your meal’s creation.
Meatloaf
2 12-ounce packages of Impossible “Beef”, thawed if frozen
1 large red onion, organic preferred
5 medium or 4 large cloves of garlic
2 teaspoons dried parsley
2 teaspoons dried minced onion
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons fine sea salt
1/2 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon dried tarragon
Freshly ground black pepper to taste – I used 3 “turns” of the pepper mill
1/3 cup ketchup, organic preferred – I chose a sugar-free brand
1 1/3 cups panko breadcrumbs
NOTE: Use gluten free breadcrumbs for a gluten free version of this meatloaf.
Glaze:
1/2 cup ketchup
2 tablespoons coconut or brown sugar, organic
2 tablespoons apple cider vinegar
Optional: Fresh parsley or cranberries for garnish
Equipment Needed
Instructions
Variations
Storage
Adapted from A Virtual Vegan’s recipe for Beyond Meatloaf
Keywords: vegan meatloaf, vegan comfort food, family recipes, plant-based meatloaf, vegan dinner recipes
Find it online: https://veganfriendlycooking.com/moms-impossible-meatloaf/