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Recipe of the Week: Classic Vegan Meatloaf (made with Beyond Beef® Plant-Based)

For this week's Recipe of the Week, we'd like to feature something different, something for our vegan (and non-vegan if you are up for somethi=ng new!) audience. This Vegan Meatloaf from The Veganatlas has got us drooling and we want to share it with you! The star of this recipe is Beyond Beef® and you can add it to your Shopping List. Earn $0.25 cash back and head to your local store!

Beyond® Beef meatless meatloaf


  • 1 tablespoon olive oil
  • 1 medium onion, very finely chopped
  • 1/2 medium bell pepper, finely chopped
  • 2 to 3 cloves garlic, minced
  • 16-ounce package Beyond Meat's Beyond Beef Plant-Based Ground (or see red bean and walnut alternative in Notes)
  • 1 cup tomato sauce
  • 2 tablespoons maple syrup or agave
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon barbecue seasoning blend (see Note)
  • 2 teaspoons Italian seasoning
  • 2/3 cup quick-cooking oats (oatmeal)
  • 1 cup fine breadcrumbs
  • (see Note)
  • Freshly ground pepper to taste

Glaze Topping (optional but highly recommended)

  • 1/2 cup tomato sauce
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon maple syrup or agave
  • 1 teaspoon barbecue seasoning blend


  • Preheat the oven to 375º F.
  • Heat the oil in a medium skillet. Add the onion and sauté until translucent. Add the bell pepper and garlic and continue to sauté until all are golden. 
  • In a mixing bowl, combine the skillet mixture with all the remaining ingredients (other than the optional glaze topping). Work together thoroughly with a large spoon or clean hands.
  • Transfer the mixture to an oiled 9-by-5-by 3-inch loaf pan (metal is preferable, though ceramic works, too. Glass is less desirable) and pat in. If you think your loaf pan will be sticky, line the bottom with a fitting piece of parchment. Or, if you want to be able to easily lift the loaf out of the pan, cut a piece of parchment to fit the bottom, sides, and enough to make "wings" on the side of the pan.
  • Cover with foil and bake for 45 minutes.
  • If you’re using the optional glaze, combine the ingredients in a small bowl and stir together. After the initial 45 minutes of baking time, spread evenly on top of the loaf.
  • Whether or not you're using the glaze, bake for 20 to 30 minutes longer, uncovered, or until the loaf looks firm and you can see browning around the edges.
  • Remove from the oven and let the loaf stand for about 15 minutes. Loosen the loaf around the edges with a knife. Use a sharp knife to cut into 8 to 10 slices. Or if you've made parchment "wings," carefully lift out of the pan and set on an oblong serving plate before cutting.

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