1 package (about 1 lb) of Impossible Burger or any plant-based ground meat substitute
1 cup breadcrumbs
1 cup finely chopped onions
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
3 cloves garlic, minced
1/4 cup tomato paste
2 tablespoons soy sauce or tamari
1 tablespoon vegan Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1/2 cup vegetable broth
1/4 cup ketchup (for topping)
Preheat your oven to 375°F (190°C). Grease a loaf pan and set it aside.
In a large mixing bowl, combine the Impossible Burger, breadcrumbs, chopped onions, carrots, celery, and minced garlic.
In a separate small bowl, whisk together tomato paste, soy sauce, vegan Worcestershire sauce, Dijon mustard, dried thyme, dried oregano, dried basil, salt, and pepper.
Pour the wet mixture over the Impossible Burger and breadcrumb mixture. Mix everything together until well combined.
Add vegetable broth to the mixture and continue to mix until you achieve a moist and well-incorporated texture.
Transfer the mixture into the greased loaf pan, pressing it down to create an even layer.
Spread ketchup over the top of the meatloaf for a classic glaze.
Bake in the preheated oven for 45-50 minutes or until the top is browned and the meatloaf is cooked through.
Allow the meatloaf to cool for a few minutes before slicing.
Serve slices of the vegan Impossible Meatloaf with your favorite sides, such as mashed potatoes and steamed vegetables.