For the Meatloaf:

½ cup Panko breadcrumbs*

¼ cup unsweetened vegan plant milk*

2 packages (12 oz each) Impossible Burger or Beyond Beef (if frozen, defrost in fridge overnight)*

2 tablespoons tomato paste*

2 tablespoons vegan Worcestershire sauce* (e.g., Annie’s or Wizard’s)

1 tablespoon fresh parsley, finely chopped

1 small clove garlic, finely chopped

1 teaspoon dried thyme

1½ teaspoons granulated onion

½ teaspoon granulated garlic

½ teaspoon salt

Pinch of black pepper

For the Glaze:

⅓ cup ketchup*

1½ tablespoons apple cider vinegar

2 teaspoons packed brown sugar

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Preheat the oven: 400°F (200°C). Line a 9×13-inch casserole dish with parchment paper.
Prepare the breadcrumb mixture: In a small bowl, combine the Panko breadcrumbs and plant milk. Set aside.
Mix meatloaf ingredients: In a large mixing bowl, combine the Impossible Burger, tomato paste, Worcestershire sauce, parsley, garlic, thyme, granulated onion, granulated garlic, salt, and pepper. Add the breadcrumb mixture and mix thoroughly until well combined.
Form and bake: Transfer the mixture to the prepared dish, shaping it into a rectangular loaf. Bake uncovered for 35 minutes.
Make the glaze: While the loaf bakes, mix ketchup, apple cider vinegar, and brown sugar in a small bowl.
Glaze the loaf: Remove the meatloaf from the oven, spoon the glaze evenly on top and sides, and bake uncovered for an additional 10 minutes.
Slice and serve: Let the loaf cool slightly before slicing. Serve with vegan mashed potatoes, peas, a simple green salad, or mushroom gravy for a full meal.

Vegan Meat: Beyond Burger works as a substitute, but it’s slightly greasier; drain excess before baking.
Plant Milk: Unsweetened plant milk can be replaced with vegetable stock or water. Avoid bouillon with meat flavor.
Tomato Paste: Swap for ketchup or BBQ sauce for a different flavor.
Vegan Worcestershire Sauce: Bragg’s, Tamari, or regular soy sauce works if you can’t find a vegan-specific brand.
Glaze Variations: Replace half the ketchup with BBQ sauce for a smoky BBQ meatloaf.
Gluten-Free: Use gluten-free Panko breadcrumbs to make the recipe entirely gluten-free.
Storage: Keep covered in the fridge for 4–5 days or freeze for longer storage.