Impossible Burger Meatloaf Recipe - Karissa's Vegan Kitchen (2024)

FAQs

What is impossible meatloaf made of? ›

Ingredients & substitutions for vegan meatloaf:

Impossible Burger: this is the vegan 'ground beef'. You can also use beyond meat, it was delicious too. Panko breadcrumbs and plant milk: mixed together this is the traditional way to add moisture to meatloaf. Sometimes onions are added but I felt they were not needed.

Ingredients: Water, Plant Protein (21%) (Soy), Sunflower Oil, Coconut Oil, Thickener (INS 461), Glutamic Acid, Natural Flavours, Cultured Dextrose, Modified Starch, Yeast Extract, Soy Leghemoglobin (genetically modified), Salt, Antioxidant (INS 307b), Vitamins and Minerals (Zinc Gluconate, Niacin (Vitamin B3), Thiamine ...

The Impossible Burger can be a sustainable alternative to regular burgers and does contain higher amounts of several important nutrients, including vitamin B12, folate, and thiamine (3, 4 , 5 ). However, the Impossible Burger contains more sodium than regular ground beef and is lower in some vitamins and minerals.

The most popular base ingredients in making vegan meatloaf are lentils, beans, quinoa, tofu, brown rice, and tempeh.

The Impossible Burger and animal testing

While Impossible's proprietary plant-based heme is 100 percent free from animal-derived ingredients, it was tested on animals – at least once – in order to gain full approval from the US Food and Drug Administration (FDA) and to be “generally recognized as safe,” or GRAS.

The best part about Impossible Burger is that it cooks like ground beef. For fillings, sear while stirring until well browned. If you're serving up burgers, we recommend cooking for 2-3 minutes per side.

"This product is highly processed," she says. "Ultra or highly processed foods are foods that have additional artificial colors, flavors, and preservatives to promote shelf stability, preserve texture, and increase palatability. They usually undergo several processing steps using multiple ultra-processed ingredients."

Heme is found in a protein called hemoglobin that is found in every living plant and animal, and is something we've been eating since the dawn of humanity. This ingredient not only makes Impossible Burgers taste like meat, but helps them stay juicy, moist, and slightly red at the center.

Con #1: Plant-based meat can be more heavily processed than animal meat. As some plant-based meat and mock meat products are created to replicate animal meat, they may undergo more processing. This leads to a high content of saturated fat, sodium, and added sugar.

However, their protein source differs. Soy and potato provide most of the protein in the Impossible Burger while peas, mung beans, and brown rice are the main sources of protein in the Beyond Burger (1, 2). Whereas the Impossible Burger is slightly lower in calories and fat, the Beyond Burger contains fewer carbs.

Why milk instead of water in meatloaf? ›

Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat, and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.

Eggs. Sure, egg yolks add some rich flavor to a meatloaf, but the real reason we need eggs is for structure—to help bind the meatloaf together. This is especially important since we're making a free-form meatloaf, or one that you shape by hand, versus using a loaf pan.

The Basic Meatloaf Formula

All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.

Our products are processed by mixing carefully selected ingredients, derived from plants or by fermentation, to create something unique and delicious. Impossible Foods' mission is to use the key components of meat (protein, fat, and flavor) more efficiently and sustainably than animals can.

The Impossible Burger also uses genetically engineered soy to produce its heme. They take DNA from the roots of soy plants, where a small amount of heme is produced, and inserts it into genetically engineered yeast that is then fermented to mass-produce heme.

We blended our best-selling Impossible™ Beef Meat From Plants and Impossible™ Sausage Meat From Plants, then added a custom blend of herbs and spices to create the best meatballs on (and for!) the planet. Impossible Meatballs are fully cooked and ready to go whenever you are -- just heat and eat!

Impossible Beef is made from plants for people who love meat. You can make plant-based versions of your favorite ground meat recipes! Savory, juicy, and mouthwatering Impossible Beef handles and cooks like ground beef so you can use it on all of your favorite dishes.