Beyond Meat Meatloaf With Stuffing

This Vegan Beyond Meat Meatloaf combines hearty Beyond Beef and lentils for a fun twist on the classic vegetarian lentil loaf. Best of all, tucked inside is the most delicious shiitake mushroom stuffing! This vegan meatloaf looks and feels extra fancy but is actually easy to prepare. It's as perfect for weeknight dinners as it is for holidays and special occasions. Beyond meatloaf is also gluten-free and nut-free.

Beyond Meat Meatloaf on a platter with a slice cut to show the stuffing.

If you're looking for a meaty, satisfying entree that will please vegans and omnivores alike, look no further.

Vegan Meatloaf With Beyond Beef

I'm so excited to share this stuffed vegan meatloaf with you! It's impossibly delicious, fun to make, and really is the perfect main dish when you're serving a mixed crowd of meat-eaters and vegans/vegetarians.

First, a quick note about the inclusion of Beyond Meat's beef in this recipe. I share a lot of oil-free, whole-food recipes, so I fully appreciate that this isn't a recipe for everyone. And that's okay!

Mark and I enjoy a tasty Beyond Burger or Impossible Burger every now and then, so when their 1-pound packages of Beyond Beef became more widely available I couldn't wait to experiment.

Combined with the shiitake stuffing, lentils, oats, and herbs, Beyond Beef makes one seriously satisfying meatloaf!

If you're not into Beyond Meat for whatever reason, be sure to try this healthy chickpea loaf.

A slice of Beyond Meatloaf on a platter showing the mushroom stuffing inside.

Ingredients

Here are a few notes on the main ingredients you'll need. Refer to the recipe card below for amounts and full instructions.

For the stuffing:

mushrooms - lightly adapted from one of my old favorite stuffed seitan roasts by Isa Chandra, this shiitake stuffing is so amazing you'll want to eat it by the spoonful! But if you can't get fresh shiitakes feel free to sub button mushrooms or mixed wild mushrooms.
breadcrumbs - I used a gluten-free panko, but any hearty breadcrumb works well here, including whole-grain.
thyme - fresh thyme takes the flavor of this stuffing over the top, but dried works in a pinch. Add several generous dashes if using dried, and adjust to taste.

For the Beyond meatloaf:

Beyond Beef - you'll need 1 pound of vegan beef; Impossible works, too.
lentils - we love the dramatic appearance and firmer texture of black lentils, but green or brown lentils may also be used.
oats - regular old fashioned rolled oats are inexpensive, easy to find, and lend nice texture to the loaf.

How to Make Beyond Meatloaf

One thing I really love about this recipe is that it's very beginner-friendly. It requires a few steps, but nothing difficult.

The basic flow looks like this:

Make the stuffing on the stovetop.
Process the Beyond meat mixture.
Assemble in a loaf pan and bake. Voila!

I won't bore you with step-by-step photos of how to cook the stuffing, because really it's just a simple sauté of onion, mushrooms, herbs, and breadcrumbs. It's super easy, and you've got this!

So let's walk through the rest of the process and pretend you've already made the stuffing and set it aside to cool.

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3-photo collage showing the mixing of the oats, lentils, seasonings, and Beyond Meat.

How to Blend the Beyond Meat Mixture

First, you need some cooked lentils. I used black lentils in this recipe because they're a bit firmer than green or brown (plus, they're beautiful).

Just try to keep them on the al dente side, not overcooked. Remove any excess water by placing the lentils on a tea towel or double layer of paper towels, then gather the edges, and squeeze it over the sink.

In a food processor pulse ½ cup of rolled oats to break them up. Add 1 cup of lentils to the food processor, and pulse to combine.
Add the paprika, sage, rosemary, tamari, and olive oil, and process again to incorporate.
Next, pinch off large chunks of Beyond Beef from the package and drop it into the food processor. Pulse the machine a few more times.
Transfer the mixture to a large mixing bowl, and add the remaining ¾ cup lentils. Use a sturdy spoon or spatula to mix in the lentils, and be sure the Beyond Beef is fully incorporated. It should look like the photo above on the far right.

a 3-photo collage showing how to stuff the vegan meat loaf.

How to Stuff the Loaf

Scoop half of the meat mixture into a 9x5-inch loaf pan lined with parchment. The parchment will serve as a handle making it easy to lift the finished loaf from the pan.
Tip: I like to trim the parchment so that it overhangs the long sides of the pan but not the ends. This prevents bunched-up paper in the corners and keeps the shape of the loaf nice and neat. Use your hands or the back of a spatula to press the lentil meat down and smooth the surface.
Use a spoon to dig a long, oval "boat" down the center (see photo above left). You can also use your hands to widen and shape the trough, pressing the meat mixture firmly up against the sides and bottom of the pan.
Fill the trough with yummy shiitake stuffing, packing it down as you go. Pile it all on there (see center photo above).
Carefully dollop the rest of the meat mixture around the pan, and press it down. The filling should now be completely encased.

a slice of vegan meatloaf made with lentils and Beyond Meat.

Bake and Glaze

Bake the lentil loaf uncovered in a 375-degree oven for 30 minutes. While it's baking, stir together a simple glaze:

1 tablespoon maple syrup
1 tablespoon balsamic vinegar
1 teaspoon tamari or soy sauce
2 teaspoons ketchup

After 30 minutes, spread the glaze on top of the loaf, and return the loaf to the oven for another 25 to 30 minutes. Let it cool in the pan for about 5 minutes, then use the parchment to lift it out onto a cutting board.

two slices of vegan meatloaf on a plate with mashed potatoes and Brussels sprouts.

Serve Beyond Meat Loaf with your favorite sides, like vegan mashed potatoes, easy vegan gravy or mushroom gravy, and dig in!

Beyond Meatloaf FAQs

Can I use another vegan meat besides Beyond Beef?

Impossible should work, though I haven't tested it. I don't recommend using other types of beefy crumbles since other products don't bind as well as Beyond Beef.

Can I use another type of lentil?

Definitely. Feel free to substitute brown or green lentils for the black lentils. Avoid red or yellow lentils, as they're too soft.

What can I use instead of oats in vegan meatloaf?

A small amount of cooked rice, farro, barley, or similar grain also works well.

Do I have to stuff the meatloaf?

No, this vegan meatloaf is great on its own, even without the stuffing.

What to Serve With Beyond Meatloaf

Vegan Mac and Cheese
Air Fryer Green Beans
Sweet Potato Salad With Lemon Vinaigrette
Roasted Brussels Sprouts With Balsamic
Vegan Cauliflower Gratin
Vegan Cornbread Dressing
Shiitake Mushroom Stuffing
Vegan Mashed Potatoes and Gluten-free Gravy
Sweet Pineapple Stuffing

If you try the recipe I would love to hear from you! Comment below to let everyone know how it turned out, and tag a photo on Instagram with @myquietkitchen.

Update: we're loving this new way to use Beyond Beef - Beyond Meat Chili!

Recipe

close up of beyond meatloaf with a slice cut showing mushroom stuffing.

Vegan Beyond Meat Meatloaf

Author: Lori Rasmussen, My Quiet Kitchen

This Vegan Beyond Meat Meatloaf combines hearty Beyond Beef and lentils for a fun twist on the classic lentil loaf, and tucked inside is the most delicious shiitake mushroom stuffing! This vegan meatloaf looks and feels extra fancy but is actually EASY to prepare. It's as perfect for weeknight dinners as it is worthy of holidays and special occasions. Nut-free, gluten-free.

Shiitake stuffing lightly adapted from Isa Chandra's Seitan Roast recipe.

4.95 from 17 votes

Servings: servings

Prep Time: 25

Cook Time: 1 15

Total Time: 1 40

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Equipment

Ingredients

For the shiitake stuffing:

1 tablespoon olive oil
½ large onion, diced
8 ounces shiitake mushrooms, stems removed, sliced
½ teaspoon sea salt
black pepper
4 cloves garlic, minced
1 ½ tablespoons chopped fresh thyme
⅓ cup panko or breadcrumbs of choice, regular or gluten-free
¼ cup vegetable broth
1 tablespoon lemon juice

For the lentil meat mixture:

½ cup rolled oats - GF certified if needed
1 ¾ cups cooked black lentils, excess water removed by lightly squeezing in a tea towel or paper towels
1 ½ teaspoons paprika
1 ½ teaspoons rubbed sage
1 ½ teaspoons chopped fresh rosemary
1 tablespoon olive oil
2 tablespoons tamari (or soy sauce if not gluten-free)
1 pound Beyond Meat's Beyond Beef (1 package) - Or Impossible's vegan beef.

For the glaze:

1 teaspoon tamari (or soy sauce if not gluten-free)
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
2 teaspoons ketchup

Instructions

Prepare the stuffing:

Preheat a large saute pan over medium heat. Add the oil and onion, and cook until translucent, about 5 minutes. Add sliced shiitakes, and cook until soft, about 7 minutes more.
Add salt, pepper, garlic, and thyme and cook for about 2 minutes, stirring often. Add the breadcrumbs and toss to coat. Stir occasionally, and cook until the breadcrumbs are slightly toasted. Add the broth and stir to combine.
Remove from heat, drizzle in the lemon juice, and stir again. Set aside.

Make the loaf mixture:

Preheat oven to 375 degrees F, and line a standard 9x5-inch loaf pan with parchment. Trim the parchment so that it overhangs the long sides of the pan but not the ends. This allows you to easily lift the finished loaf from the pan, but prevents bunched up paper in the corners from affecting the shape of the loaf.
Pulse oats in a food processor 4 to 5 times to break them up slightly. Make sure excess water has been removed from lentils, and add 1 cup lentils to the food processor. Pulse to combine.
Add paprika, sage, rosemary, olive oil, and tamari to food processor, and pulse several more times. Pinch off large chunks of Beyond Beef, and drop into the food processor. Pulse 5 or 6 times to incorporate.
Transfer lentil-meat mixture to a large bowl, and add remaining ¾ cup lentils. Use a sturdy spoon or spatula to incorporate the lentils and make sure the Beyond Beef is fully blended.
Scoop half of the meat mixture into prepared pan. Use your hands or the back of a spatula to firmly press the mixture down and smooth the surface. Use a spoon to dig a long, oval boat down the center (see photos in post for reference). You can also use your hands to widen and shape the trough, pressing the meat mixture firmly against the sides and bottom of the pan.
Fill the trough with shiitake stuffing, packing it down as you go. Once the stuffing is level with the meat mixture, continue to mound it on top, but within the trough's vertical boundaries. Dollop the rest of the meat mixture around the pan, and carefully press it down so that the stuffing is now completely encased. Smooth the top.
Bake uncovered loaf for 30 minutes. Meanwhile, stir together ingredients for the glaze.
Remove loaf from oven, and baste the top with the glaze. Return to oven, and bake for an additional 25 to 30 minutes or until hot in the center. Allow loaf to cool in the pan for 5 to 10 minutes, then use the parchment paper to lift onto a cutting board.

Notes

Please review the FAQs in the post above for questions about substitutions.

Store leftover lentil-Beyond loaf in the refrigerator for up to 4 days. Reheat by lightly steaming or microwaving individual slices.

I haven't tried freezing the leftovers yet, but all of the ingredients are freezer-friendly so it should work well. If you try freezing and reheating the leftovers let us know in the comments below.

Estimated Nutrition (per serving)

Calories: 318kcalCarbohydrates: 34gProtein: 20gFat: 16gSaturated Fat: 3gCholesterol: 0mgSodium: 788mgFiber: 7gSugar: 4gVitamin A: 313IUVitamin C: 4mgCalcium: 29mgIron: 3mg

Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.

Did you make the recipe?Comment below to share your feedback!