Here are the ingredients you will need to make this recipe.
Oil: Avocado oil is my preferred option, but any neutral-flavored cooking oil works here.
Onion: Yellow onion adds a subtle savory sweetness that adds delicious flavor and texture.
Garlic: Several cloves of garlic make this vegan meatloaf even yummier. Choose firm cloves with unbroken skin, and no signs of sprouting.
Impossible ground beef: For that classic meatloaf flavor, Impossible works beautifully. I like it better than any other vegan ground options on the market.
However, if you prefer, it can be replaced with an equal amount of your vegan ground beef of choice. (Be sure to use the kind that can be formed into a loaf, not crumbles.)
Panko: Japanese breadcrumbs act as a binder for the meatloaf. They can be replaced with standard breadcrumbs.
Vegan Worcestershire sauce: Mainstream Worcestershire is made with anchovies or fish sauce. So look for a vegan brand like Wizard’s.
It’s often sold near the ketchup, barbecue sauce, and other shelf stable sauces. Or you can sometimes find it with other natural foods.
Seasonings: Granulated onion or onion powder, dried oregano, dried basil, dried parsley, and salt add nuance and lift.
Ketchup: Ketchup brands vary by sweetness. I recommend using a natural ketchup that doesn’t include high fructose corn syrup, so that it’s not overly sweet.
Mustard: Use either stoneground or yellow mustard.
Many people use ketchup only for meatloaf. However, I like to do a 50/50 mix of ketchup and mustard for added depth, tang, and complexity of flavor. Also, ketchup can be sweet, and the mustard keeps it from going too far in that direction.
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