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.

This Vegan Gluten-Free Meatloaf takes Meat-free Monday to a whole new delicious level! It's filled with so many healthy plant-based ingredients, such as lentils, mushrooms, chickpeas, onion, garlic, flax, oats, and seasonings, it's the best comforting, nourishing dinner everyone will enjoy!

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.

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.

Animal Testing: Some vegans are concerned about the use of animal testing in the development of certain plant-based products, including the Impossible Burger. While the company has stated that they aim to reduce and eliminate animal testing, past involvement can still be a point of contention for some vegans.

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 play a crucial role in meatloaf recipes. They add to its moisture and texture while binding all the other ingredients together.

Plant- and fungus-based substitutes are frequently made with soy (e.g. tofu, tempeh, and textured vegetable protein), but may also be made from wheat gluten as in seitan, pea protein as in the Beyond Burger, or mycoprotein as in Quorn.

In terms of nutrition, the Impossible Burger is a good source of protein and fiber, and is lower in saturated fat and cholesterol compared to traditional beef. However, it is higher in sodium, calories, and fat than some other plant-based burger options.

Are impossible burgers too processed? ›

But plant-based meat substitutes also raise eyebrows among dietitians. “For one, they're ultra-processed,” Veldheer said. That means they go through a lot of manufacturing and processing before they reach your plate and often contain ingredients that are not commonly found in the average kitchen.

Impossible Foods was founded by Patrick O. Brown in 2011. In July 2016, the company launched its first meat analogue product, the Impossible Burger, which is made from material derived from plants.

“Compared to a meat-based burger, Beyond and Impossible contain roughly the same amount of saturated fat and more sodium,” she says, both of which, when over-consumed, can increase the risk of heart disease and stroke.

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.

Are Impossible and Beyond Meat Healthy? From a nutrition standpoint, Impossible and Beyond Meat stack up quite similarly to beef (see below for a side-by-side comparison). That said, there are a few notable differences: Beyond has significantly less saturated fat than both ground beef and Impossible Burger.

Our ingredients are derived from plants. Here's an overview: Protein from soy. Flavor from heme (the molecule that makes meat taste, well, meaty)

The Impossible Burger, like beef from cows, is a processed food. Both Impossible Burger and ground beef are plentiful sources of essential nutrients, including high-quality protein, vitamins and minerals.

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.

Impossible Meatballs are made with plant-based ingredients that provide macro- and micronutrients. They have a comparable amount of protein as the leading homestyle meatballs, with 25% less sodium* and 0mg cholesterol (14 g total fat and 3.5 g saturated fat per serving).