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ImpossibleTM Spicy (Mini) Meatloaf

Chef J Michael Melton
by
Ingredientssteps
Impossible™ Spicy Mini-Meatloaf topped with glaze, made with Impossible™ Burger
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  • 4Servings
  • Not Too Tricky
  • 19Ingredients
  • 15 minPreparation
  • 35 minCooking
  • 50 Total TimeTotal Time

If you’re the chief cook at your house, Wednesday night is usually Crisis Night. You have finished off the leftovers (prepared creatively and with care by you, of course) from the weekend, and now you’re looking at what to make next. Pizza is out—that’s Friday or Saturday food. And it’s too early in the week to throw in the towel and order takeout.

You need a dish that is filling, delicious, hearty, and easy to make. You need Impossible Spicy Meatloaf.

This recipe calls for a number of fresh herbs. Yes, you can always use the dry versions from a spice jar, but consider buying fresh herbs when they are called for. They do taste better. And guess what? You won’t use all of them, and even if you carefully seal them, they still will spoil. You’ll just have to get used to the idea of chopping them up, using what you need, and then disposing of the rest in your compost heap.

Also, please note with this recipe, we’ve included a flax egg replacement recipe for those of you who are vegan and don’t consume eggs.

19 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 12 Ounce Package Impossible™ Beef
  • 1/2 Cup Yellow Onion; Diced Fine, Sautéed Until Soft And Cooled
  • 2 Cloves Garlic, Minced Fine And Sautéed With Onion Until Soft And Cooled
  • 2 Tablespoons Breadcrumbs (Italian For Vegetarian, Panko For Vegan)
  • 1 Teaspoon Crushed Red Peppper
  • 1 Teaspoon Fresh Thyme, Picked & Chopped
  • 1 Teaspoon Fresh Oregano, Picked & Chopped
  • 1 Teaspoon Fresh Basil, Picked & Chopped
  • 1 Egg (for Fully Plant Based Version, Use Flax Egg Replacement - See Below For Flax Egg Recipe)*
  • 2 Tablespoons Grated Parmesan Or Pecorino (can be subbed With Plant-Based Cheese)
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 1/2 Cup Ketchup
  • 1 Tablespoon Sriracha
  • 1/4 Cup Brown Sugar, Packed Tight
  • 1 Tablespoon Apple Cider Vinegar
  • 1/2 Teaspoon Black Pepper
  • 1 Tablespoon *Ground Flax Seed
  • 2 1/2 Tablespoons *Water
6 steps

  1. MAKE GLAZE

    Ingredients used

    • 1/2 Cup Ketchup
    • 1 Tablespoon Sriracha
    • 1/4 Cup Brown Sugar, Packed Tight
    • 1 Tablespoon Apple Cider Vinegar
    • 1/2 Teaspoon Black Pepper

    Mix all ingredients until well incorporated. Reserve for basting the meatloaf.

  2. MIX MEATLOAF INGREDIENTS

    Ingredients used

    • 12 Ounce Package Impossible™ Beef
    • 1/2 Cup Yellow Onion; Diced Fine, Sautéed Until Soft And Cooled
    • 2 Cloves Garlic, Minced Fine And Sautéed With Onion Until Soft And Cooled
    • 2 Tablespoons Breadcrumbs (Italian For Vegetarian, Panko For Vegan)
    • 1 Teaspoon Crushed Red Peppper
    • 1 Teaspoon Fresh Thyme, Picked & Chopped
    • 1 Teaspoon Fresh Oregano, Picked & Chopped
    • 1 Teaspoon Fresh Basil, Picked & Chopped
    • 1 Egg (for Fully Plant Based Version, Use Flax Egg Replacement - See Below For Flax Egg Recipe)*
    • 2 Tablespoons Grated Parmesan Or Pecorino (can be subbed With Plant-Based Cheese)
    • 1 Teaspoon Salt
    • 1/2 Teaspoon Black Pepper
    • 1 Tablespoon *Ground Flax Seed
    • 2 1/2 Tablespoons *Water

    Add all meatloaf ingredients to a large stainless steel bowl, adding cold Impossible Beef last. Work quickly so that the mixture stays cold.

  3. PREPARE THE MEATLOAF FOR BAKING

    Form onto a lined baking sheet into desired size and shape. Traditionally, meatloaf is cooked in a pan approximately 3 in x 8 in, but you can also use a mini loaf pan or mini muffin pan to produce individual servings. Note that thicker meatloaf may require more cooking time. Baste with half of the glaze (see Step 1). Reserve the rest of the glaze for later use.

  4. BAKE MEATLOAF

    In a preheated 350-375F degree oven, bake for 15-20 minutes.

  5. BASTE MEATLOAF

    Remove from oven and baste with the remainder of the glaze. Cook for approximately 10 minutes, or until internal temperature reaches 150-155F.

  6. SERVE, SHARE, AND ENJOY

    Allow to cool for 5 minutes and slice to serve. Garnish with chopped fresh parsley and serve with choice of sides.

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