For meatloaf:
½ cup Panko breadcrumbs or 1 cup fresh soft breadcrumbs
¼ cup unsweetened vegan plant milk (preferably oat) or vegetable broth
2 packages (12 oz each) Impossible burger, if frozen defrost in fridge overnight
2 tablespoons tomato paste or ketchup or BBQ sauce
2 tablespoons vegan Worcestershire sauce, like Wizard’s or Annie’s; or soy sauce or tamari
1 tablespoon fresh chopped parsley, packed
1 teaspoon dried marjoram or thyme
1 and ½ teaspoons granulated onion
½ teaspoon granulated garlic
½ teaspoon salt
pinch of black pepper
For the glaze:
1/3 cup ketchup (use half BBQ sauce for BBQ meatloaf)
1 and ½ tablespoons apple cider vinegar
2 teaspoons brown sugar, packed
Preheat oven to 400°. Line a 9×13 casserole dish with parchment paper. Set aside.
In a small bowl mix together the breadcrumbs and vegan plant milk. Set aside.
In a large mixing bowl add the rest of ingredients; then add in the breadcrumb/milk mixture. Mix everything together well. Add the meatloaf mix on top of the parchment paper and form into a rectangular loaf shape. Bake uncovered for 35 minutes. While loaf is baking mix the ketchup, brown sugar and vinegar together in a bowl for the glaze. Remove loaf from oven. Spoon glaze evenly over the top and sides of loaf. Return to oven and bake uncovered for an additional 10 minutes. Place on cutting board. Slice and enjoy!
From: https://thecheekychickpea.com/vegan-meatloaf/