This vegan Impossible Meatloaf is stuffed with vegan mozzarella cheese and brushed with an irresistible sweet and tangy glaze, making it one of the best family dinners! Easy to make in just over an hour.

Looking for more easy and meaty vegan dinner recipes? Check out my Impossible Meatballs, Vegan Shepherd’s Pie, Vegan Kofta, and Vegan Wellington.

close up on slices of vegan Impossible meatloaf stuffed with vegan cheese and topped with a sticky red glaze.

I love using vegan meats to recreate classic family dinners, like Vegan Swedish Meatballs and Vegan Chicken and Dumplings, but nothing quite says “old-fashioned family meal” like meatloaf!

While my Best Vegan Meatloaf has always been a hit at the dinner table, this ultra-meaty and vegan cheese-stuffed Impossible Meatloaf is quickly becoming a new favorite. Save the mushrooms and lentils for my Lentil Loaf—this Impossible meat recipe is made almost entirely with vegan ground Impossible meat, so it looks and tastes just like real meatloaf.

The best part? The middle is stuffed with vegan mozzarella cheese! If the meaty and juicy flavors don’t get everyone to the dinner table ASAP, the ooey gooey cheese in every slice will.

Why this is the best vegan meatloaf recipe

  • As close to real meatloaf as it gets – I love lentils, chickpeas, and mushrooms in vegan meatloaf, but this version made with Impossible ground meat is so realistic that even the meat eaters at the table won’t be able to tell the difference. 
  • Crave-worthy flavors – Tender and juicy ground “meat”, simple savory seasonings, and an irresistible glaze make this meatloaf a true crowd-pleaser!
  • Surprisingly easy – With only 10 minutes of prep, this is a mostly hands-off recipe you can turn to for simple weeknight dinners.

How to make Impossible meatloaf

Find the complete recipe with measurements in the recipe card below.

Mix all of the vegan meatloaf ingredients (except the cheese) in a large bowl until well combined. 

Shape the “meat” mixture into a loaf shape and place it on a prepared baking sheet. Make a well in the middle for the shredded cheese. Use your hands to cover the cheese and re-shape the loaf.

a vegan meatloaf mixture on a sheet pan with shredded vegan mozzarella in the middle.

Whisk the ketchup, brown sugar, and Worcestershire sauce together in a small bowl. Pour half of the glaze over the loaf.

Bake the meatloaf for 45 minutes, then take it out of the oven. Turn up the heat and pour the rest of the glaze on top. Bake for another 15 minutes.

Once it’s done, take the Impossible burger meatloaf out of the oven and let it rest for 10 minutes before slicing and serving. Enjoy! 

uncooked vegan Impossible meatloaf on a metal sheet pan.

Frequently asked questions

What goes well with Impossible meatloaf?

Vegan meatloaf with Impossible meat is very comforting; therefore, cozy and comforting side dishes are a must! I recommend pairing each slice with creamy mashed potatoes, green beans, and a light green salad. You can even drizzle a little vegan gravy over top to take the meal up a notch.

Can I make the meatloaf with Beyond Meat instead?

Yes, you can make a Beyond beef meatloaf using ground Beyond Meat instead.

Can it be made gluten-free?

Sure! Just swap the regular breadcrumbs for gluten-free breadcrumbs or quick oats to make a vegan and gluten-free meatloaf.

Can I bake vegan meatloaf in a loaf pan?

I don’t recommend it. The vegan meatloaf has a better chance of cooking evenly and crisping around the outside when it’s shaped into a log and baked on a sheet pan.

Can I make it ahead of time?

While I haven’t tried making the meatloaf ahead of time, you should be fine to shape the “meat” mixture into a log shape on the baking sheet and store it in the fridge for a few hours ahead of baking. Keep it covered in a layer of plastic wrap to keep it from drying out.

How long does it last?

The leftover meatloaf will stay fresh and tasty for up to 3 days when wrapped in plastic or kept in an airtight container in the fridge. If you can, store the meatloaf whole to prevent it from drying out.

close up on slices of vegan Impossible meatloaf stuffed with vegan cheese and topped with a sticky red glaze.
close up on slices of vegan Impossible meatloaf stuffed with vegan cheese and topped with a sticky red glaze.
5 stars (3 ratings)

Impossible Meatloaf (Stuffed with Cheese)

This vegan Impossible Meatloaf is stuffed with vegan mozzarella cheese and brushed with an irresistible sweet and tangy glaze, making it one of the best family dinners! Easy to make in just over an hour.
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 8 servings



  • (2) 12-ounce packages Impossible meat
  • 1/4 cup ketchup
  • 1 tablespoon vegan Worcestershire sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • few shakes black pepper
  • 1/2 cup panko breadcrumbs
  • 1/2-1 cup vegan mozzarella shreds optional for cheese stuffed



  • Preheat the oven to 350 degrees F and coat a rimmed baking sheet with oil or line with parchment paper. You don't need a super large pan; I used a 9×13 inch pan.
  • In a large bowl, mix all ingredients together except for the cheese until well combined.
  • Shape into a loaf type shape and place on the prepared pan. Make a well in the center of the meatloaf to place the cheese in. Add the cheese, then use your hands to cover it and re-shape the loaf.
  • In a small bowl, whisk together the ketchup, brown sugar and Worcestershire sauce. Pour half of the mixture over the loaf.
  • Bake in the oven for 45 minutes.
  • After 45 minutes, remove from the oven and increase the temperature to 400 degrees F. Pour the rest of the sauce on top and bake for another 15 minutes.
  • Let the meatloaf rest for 10 minutes before serving. Enjoy!


  1. It works with Beyond Meat as well, and probably other brands of vegan ground meat.
  2. Use gluten free breadcrumbs or quick oats for gluten free.


Serving: 1of 8 servings | Calories: 289kcal | Carbohydrates: 30g | Protein: 16g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 941mg | Potassium: 178mg | Fiber: 3g | Sugar: 16g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 234mg | Iron: 1mg
Course: Main Dish
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. This is fabulous, as is every recipe I have made of yours! My daughter and son-in-law are vegan but my whole family loves your recipes.

    1. Hi Susan. Thank you for your uplifting comments and positive review! I’m thrilled you are loving my recipes! I appreciate you! Happy cooking!

  2. Followed the recipe to a T and it’s delicious! 🤤 My husband who doesn’t even like meatloaf came upstairs and says “Mmmm what are you cooking!?” I said something you won’t like! 😂 He’s like “Well I’ll try it …” and absolutely loved it!

    1. Glad to hear the meatloaf was a hit! Thanks for taking time to share your fun feedback and get review! Wishing you happy cooking!

  3. I want to make this but am confused on inserting the cheese. Are you inserting it horizontally through the middle, or like it says make one well in the middle on the top and it spreads while baking? TIA

    1. Hi Heather, let me help! To stuff it, I made more of a vertical well, placed the cheese in it, then re-shaped the loaf using my hands and covered up all the cheese. There is a photo showing how I placed the cheese, then I just reshaped the loaf around the cheese. Does that help?

  4. Can Impossible Meat be substituted for anything else?

    It isn’t really vegan, as it is tested on animals. Highly processed, not very healthy eating…

    1. Feel free to skip this recipe if you don’t want to use a vegan meat. Many vegans eat Impossible/Beyond meat, but you don’t have to! I have other recipes like Chickpea Meatloaf and Lentil Loaf you’d probably enjoy more. My site is not focused on “healthy” eating, but vegan recipes. I personally believe in balance with eating, but of course everything I share won’t be enjoyed by everyone. I don’t know if you’ve noticed my huge vegan baking section, which I’m sure wouldn’t be considered “healthy”, but many people enjoy my dessert recipes without guilt.

    2. FYI. Beyond was not tested on animals.
      Still not “healthy” but a vegan suitable substitute if you want a faux meat flavour.

      Impossible is not, “tested on animals” as if it is ongoing, but needed to run three tests on rats, one time, to recieve FDA approval for certain ingredients.

      The one time approval was deemed a necessary evil for the long-term benefit of replacing countless animals as a food item.

      Just some context to the claim, “tested on animals”.

      Many common ingredients in “vegan” foods were at one time tested on animals to recieve FDA approval.

      As Nora says, it’s all about subjective choice, not an objective conclusion.

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