I made this Vegetarian Beyond Beef Loaf the other day, and it was beyond delicious. Beyond Beef is the popular plant-based substitute for ground beef. It contains zero soy, zero gluten, zero GMOs. Fox and I actually prefer it to the real deal, and we’re hard-core meat eaters! Looking for a meatless main course that pairs well with mashed potatoes, peas, and a full-bodied red wine? I filmed and wrote up the recipe for you:
Vegetarian “Beyond Beef” Loaf: The Video
As mentioned in the video, you can easily veganize this loaf by substituting flax “eggs” for the real eggs that I used. Also, feel free to reduce the recipe for a smaller loaf. I made a massive loaf because…leftovers. Cold slices are awesome for sandwiches!
Note: I realize that lots of folks will never try Beyond Beef. And that’s okay! If you are looking for a meatloaf made with actual meat, check out my (real beef) Country Meatloaf or this gluten-free Turkey-Carrot-Bacon Loaf.
What are the ingredients in Beyond Beef? Water, Pea Protein, Expeller-Pressed Canola Oil, Refined Coconut Oil, Rice Protein, Natural Flavors, Cocoa Butter, Mung Bean Protein, Methylcellulose, Potato Starch, Apple Extract, Pomegranate Extract, Salt, Potassium Chloride, Vinegar, Lemon Juice Concentrate, Sunflower Lecithin, Beet Juice Extract (for color).
What breadcrumbs should I use? Be sure to use seasoned breadcrumbs for the loaf mixture. I used seasoned (4-C brand) gluten-free crumbs, and they worked out perfectly well.
Should I add salt to the loaf? No. The aforementioned breadcrumbs already contain salt (Beyond Beef contains a small amount of salt as well).
What’s “Mirepoix?” Mirepoix is the French term for finely-diced onion, carrots, and celery. If you haven’t the energy to make this “holy trinity,” substitute it with 1 cup of diced onion.
Now, if you make this Vegetarian Beyond Beef Loaf, please post a comment below. I’d love to know how it worked out for you!
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And if you’re looking for other vegetarian (or vegan) main courses to try, I have some ideas for you:
Roasted Chickpeas and Veggies Dinner
Tabbouleh with Heirloom Tomatoes and Zucchini
Linguine with Butternut Squash Sauce
xKevin
Here’s the printable:
Vegetarian Beyond Beef Loaf
Ingredients
For the loaf:
- 3 Lbs. Beyond Beef
- 2 large eggs, beaten
- 1 cup mirepoix (finely-diced onion, carrot, and celery)*
- 1 cup seasoned dry breadcrumbs (gluten-free works well here)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For topping the loaf:
- 6 ounces plain tomato paste
Instructions
- Preheat the oven to 375°F. Thoroughly combine the loaf ingredients in a large mixing bowl. Then transfer the mixture to a lightly-greased 9x5-inch loaf pan, and pack well. Spread the tomato paste evenly over the top of the loaf.
- Bake in the preheated oven until the loaf achieves 165°F -- about 75 minutes. Slice and serve.
Notes
Bernadette Oblander says
Kevin to be honest you got my attention on the meatloaf but when I read you used what is a very very processed food called Beyond Beef you lost me. I’d like you you to develop a recipe to substitute all that sodium, oil and refined pea protein that is not good for you at all, it goes through such a refined process it has lost all its nutrients. Don’t think because its associated with a plant its healthy. Please create your own healthy meatloaf and I will try it.
Kevin Lee Jacobs says
Hi Bernadette – I realize that Beyond Beef isn’t for everyone. You might prefer my (real beef) Country Meatloaf recipe, or my Turkey-Carrot-Bacon Loaf.
Ruth Goldstein says
I’m sure it’s delish, but how many folks are going to spend $30 (minimum) just on the ingredients for a homemade meatloaf? Traditionally, it is one of those dishes that was meant to be economical and stretch a dollar by stretching the meat with lots of filler. Now the meat itself costs $9.99/pound!
Mariska L. says
Hi Kevin, thanks for the recipe. This is what I add to my Beyond meat meatloaf.
* ½ cup soft bread crumbs
* ¼ cup dairy-free milk
* 1 small onion minced
* 3 cloves garlic minced
* ¼ cup ketchup or tomato paste
* 1 tablespoon soy sauce or Bragg’s aminos
* 1 tablespoon mustard
* 1 teaspoon horseradish
* 1 teaspoon salt
Then Glaze the top with…
* ¼ cup ketchup or tomato paste
* 1 tablespoon mustard
* 1 tablespoon apple cider vinegar
* 1 tablespoon molasses
350 degrees 60 minutes
Gene says
Kevin,
Your recipe calls for 3 pounds of Beyond Beef. How many pounds of ground beef or turkey would I need for the same size ‘meat’ loaf. I know good health is priceless, but I suspect your recipe is costly to make.
I have greatly enjoyed your Sunday posts for years, Keep up the great site.
God bless
gene
Kevin Lee Jacobs says
Hi Mariska – How many lbs of BB are you using for your loaf? It sounds wonderful!
Hi Gene – You might prefer my Country Meatloaf, made with 2 1/2 lbs ground beef. It’s delicious and — compared to the recipe up top — not expensive to make. Serves 6-8. Click here for the recipe.
Anna Sharp says
Thanks Kevin, I’ve been looking for a vegetarian meatloaf and this sounds good. I find nothing wrong with pea protein. I’ll let you know!
Mariska L. says
Hi Kevin, I’m using the 1 lb brick of Beyond Meat”Beyond Beef”. I hope you like it as much as we do.
Sarah says
Thank you Kevin! Been wanting to make a vegan meat-free loaf for a while. It is a nice change. Thanks for the excellent rundown, as always. And please forgive the nay-sayers. They have just forgotten their good manners and that we do appreciate your wholesome, toothsome content!
Myra Greenwood says
How many carbs are in this? I recently went from plant based to keto because I really need to loose weight and I found out vegan stuff is full of carbs.
shirley welch says
Thank you so much for this recipe, we are vegetarians and this meatloaf was delicious !!! we are fans of Beyond Meat and the Impossible Burger products. Appreciate the meat free recipes you publish.
Sandra says
I’ve seen this “Beyond Beef” at the grocery store and wondered what to do with it. Now I know. Must give it a try. Thanks for the enlightenment. xo
Loie says
Thanks, Kevin. Sounds delicious. I’ll definitely give it a try.
JoAnne says
Ladies and Kevin, My neighbor is vegetarian and has been very ill. So I thought this recipe was just right for her. I bought Beyond Beef at Publix yesterday. It was buy 2, get 1 free. Couldn’t believe how pricy it is! Guess I lucked out.
Making it tomorrow.
Kevin Lee Jacobs says
Hi Anna – Hope you enjoy the loaf as much as we did.
Hi Mariska – Thank you.
Hi Sarah – Thanks for the encouragement!
Hi Myra – This loaf is not for carb-counters because…breadcrumbs.
Hi Sandra – You sound like me: Unafraid to try new things!
Hi Loie – My pleasure!
Hi Joanne – If you make this loaf, please let me know how it turns out for you!
Sally Paulissen says
Very easy and tasty. I gathered the ingredients so my husband could prepare the loaf while I was at work. I came home to delicious aromas. Everybody enjoyed it.
Karalee says
For taste the Beyond Meat brands taste better than meat brands, especially their sausages. I made a chili with the Beyond Meat and it tasted better than regular chili. I’ll bring out your recipe and contemplate on it the next time I bring Beyond Meat home.
Kevin Lee Jacobs says
Hi Sally – I’m so glad!
Hi Karalee – I’m with you on the Beyond Meat sausages. They are fabulous!
Marcy says
I bought the Impossible Meat product at my local grocery store. It was $9.99/each so I only bought two and figured I would just figure it out at home. I was a little breathless at the $20 I was spending on meatloaf, but I’m a long time vegetarian and always like meatloaf in my prior life so I splurged. I added a tablespoon of Worcestershire sauce and *completely forgot* to add the seasoned breadcrumbs (which I bought specially for this — grrr!). I had plenty of carrots left from a cake I made earlier, so I used 1/2 cup of carrots + 1/2 cups of onion as my version of mirepoix. Perhaps a little flat, but still very tasty. I’m glad I tried it.
Vivek says
I know my previous life, I have been a huge meat lover but have given up for almost 20 year. Having said that, I still crave for it, so the these plant-based meat is working big time for me. I absolutely love them and keep trying new recipes. I recently tried your recipe as I needs roasted beef to make spread for sandwich. It came out fabulous and I am making it very frequently now. Thank you so much and keep sharing.