Impossible Recipe

Impossible Meatloaf with Tomato Glaze

1. 1

   Preheat and prepare pan

   Preheat oven to 375°F (190°C). Line a small baking sheet or loaf pan with parchment or lightly oil it. If using a loaf pan, set aside a sheet of aluminum foil for tenting if needed.

2. 2

   Soak breadcrumbs

   In a small bowl combine the 3 tablespoons breadcrumbs and 1 tablespoon milk. Stir and let sit 2–3 minutes until the milk is absorbed; this gives a moister final texture.

3. 3

   Sauté aromatics

   Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the 1 tablespoon finely diced onion and cook 2–3 minutes until softened and translucent. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant. Remove from heat and allow to cool slightly.

4. 4

   Mix meatloaf

   In a large bowl place 1 pound Impossible™ Burger. Add the soaked breadcrumbs, sautéed onion and garlic, 1 large egg, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 2 tablespoons chopped parsley, 3 teaspoons kosher salt, 1 teaspoon black pepper and 1/2 teaspoon smoked paprika (if using). Using clean hands or a spatula, gently combine until just evenly mixed — avoid overworking which can make texture dense.

5. 5

   Form and place in pan

   Transfer the mixture to the prepared baking sheet or loaf pan. Shape into a 9x4-inch loaf on the sheet or press evenly into the loaf pan. Smooth the top with a spatula or dampened hands.

6. 6

   Make glaze

   In a small bowl whisk together 4 tablespoons ketchup, 1 tablespoon brown sugar and 1 teaspoon apple cider vinegar until smooth. Taste and adjust: add a pinch of salt or extra vinegar for brightness.

7. 7

   Glaze and bake

   Spread about two-thirds of the glaze evenly over the top of the meatloaf. Place the loaf in the preheated oven and bake at 375°F (190°C) for 25 minutes.

8. 8

   Finish baking

   After 25 minutes remove from oven and brush remaining glaze over the top. Continue baking for another 10–15 minutes, until the internal temperature reaches 160°F (71°C) when measured in the center with an instant-read thermometer and the glaze is set and slightly caramelized.

9. 9

   Rest and serve

   Remove the meatloaf from the oven and tent loosely with foil. Let rest 10 minutes to allow juices to redistribute. Slice into 6 equal portions and garnish with remaining chopped parsley. Serve warm with mashed potatoes, roasted vegetables or a simple salad.