Vegans eating meatloaf? Impossible! Until Trader Joe's starting carrying Impossible Burger. My first foray into fake beef cooking, C'mon Man! Sloppy Joes, turned out well, so I decided to give meatloaf a try. I googled "impossible meatloaf" and tried a mashup with Market Street Meatloaf from my New Basics Cookbook (an excellent, classic omnivore cookbook). Larry contributed some needed-to-use scallions from our backyard; I think the onion and veggies were important components. Would totally fool and omnivore, I bet. Super delicious with mashed potatoes and cranberry sauce!
Update 1/2/21: Larry asked for more veggie to meat ratio, so I increased the veggies and bread crumbs, below. Use the upper range for more veg heavy; lower range for more meat heavy.
2 T vegan butter
1 tsp cumin seed (or 1 tsp cumin powder later)
1/2 tsp hot pepper flakes (or 1/4 tsp cayenne later)
1 cup scallions/onion, chopped
1/3 - 1/2 C carrots, chopped
1/3 - 1/2 C celery, chopped
1/3 - 1/2 C bell pepper, chopped
2-3 cloves garlic, minced
1/2 tsp salt
1 tsp pepper
1 tsp nutmeg
(add 1 tsp cumin and 1/4 tsp cayenne powder here if not used above)
1-2 slices whole wheat bread, toasted and cut into fine breadcrumbs
1/4 - 1/2 C almond milk
1 pkg Impossible Burger plant-based meat (3/4 lb)
4 T ketchup (or I've also used marinara)
Fry the cumin, hot pepper, onion, carrots, celery, bell pepper, and garlic in vegan butter. Let cool.
Cut up bread into crumbs and add almond milk; set aside.
Mix spices into bread crumb mixture. Add bread crumb mixture, veggie mixture, and ketchup to impossible beef and stir well. Put in buttered loaf pan. Can refrigerate overnight and cook later, if desired.
Bake in 350 degree oven for 30 minutes. Remove and let sit for 10 minutes. Serve!