Plant-Based Meatloaf & Vegan Mashed Potatoes

January 23, 2026

Comfort Food, Reimagined: Plant-Based Meatloaf & Vegan Mashed Potatoes

There’s something deeply grounding about comfort food — the dishes we associate with family dinners, leftovers the next day, and meals that make us feel held.

This pairing brings together two familiar classics with a gentle reimagining: a plant-based meatloaf adapted from Kay Chun’s New York Times recipe, and creamy vegan mashed potatoes by Ali Slagle. The flavors are nostalgic, the textures are satisfying, and the ingredients are kinder — to animals, our bodies, and the planet.

Plant-Based Meatloaf

Adapted from “Meatloaf” by Kay Chun (NYT Cooking)
Yield: 6–8 servings (2 loaves)

This meatloaf keeps everything we love about the classic — savory, hearty, and comforting — while swapping animal products for plant-based alternatives that work beautifully.

Ingredients

For the Meatloaf

  • 2 tablespoons extra-virgin olive oil, plus more for greasing

  • 1 large yellow onion, finely chopped (about 2 cups)

  • 5 large garlic cloves, minced (about 2 tablespoons)

  • 2 tablespoons tomato paste

  • 1 cup bread crumbs

  • ¼ cup coarsely chopped fresh parsley

  • 2 tablespoons kosher salt (or 1 tablespoon fine salt)

  • 1 teaspoon black pepper

  • 1 teaspoon dried thyme

  • 3 pounds Beyond Beef (or similar plant-based ground “beef”)

For the Tomato Glaze

  • ½ cup ketchup (unsweetened if possible)

  • 1 tablespoon Wizard’s Organic vegan Worcestershire sauce

  • Chopped fresh parsley, for serving (optional)

Preparation

  1. Heat oven to 350°F. Line two loaf pans with parchment paper, or prepare a baking sheet.

  2. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add onion and cook, stirring occasionally, until softened (about 5 minutes).

  3. Add garlic and cook until fragrant, about 2 minutes. Stir in tomato paste until fully combined, then remove from heat and let cool slightly.

  4. In a large bowl, combine the cooled onion mixture with parsley, salt, pepper, and thyme.

  5. Add the plant-based ground “beef” and gently mix just until combined. Avoid overmixing.

  6. Divide the mixture into two equal portions and shape into loaves in the prepared pans or on the baking sheet.

  7. Whisk together the ketchup and vegan Worcestershire sauce. Spoon the glaze over the tops and sides of each loaf.

  8. Bake for 45–55 minutes, until nicely browned. Let rest for 15 minutes before slicing. Garnish with parsley if desired.

✨ Notes:

  • No eggs or milk are needed — the plant-based meat and breadcrumbs bind well on their own.

  • This meatloaf reheats beautifully and makes excellent leftovers.

Vegan Mashed Potatoes with Crispy Shallots

By Ali Slagle (NYT Cooking)
Yield: 4 servings

These mashed potatoes are simple, elegant, and completely dairy-free. Olive oil and crispy shallots bring richness and depth without butter or cream.

Ingredients

  • 2 pounds Yukon Gold potatoes (russets also work wonderfully)

  • Kosher salt

  • ½ cup olive oil

  • 1 large shallot, peeled, halved, and thinly sliced lengthwise

  • Black pepper

Preparation

  1. Peel potatoes and cut into 1-inch pieces. Place in a large saucepan, add 2 tablespoons salt, and cover with water by about 1 inch.

  2. Bring to a boil, reduce heat to medium, and cook until fork-tender, about 15 minutes.

  3. While potatoes cook, add olive oil and shallots to a large skillet. Heat over medium-high until bubbling, then reduce to medium and cook until golden brown (5–9 minutes). Remove shallots with a slotted spoon and drain on paper towels. Season with salt. Reserve the oil.

  4. Reserve 1 cup of potato cooking water, then drain potatoes and return them to the pot. Mash over low heat until smooth.

  5. Add reserved cooking water 1 tablespoon at a time (about ½ cup total), stirring vigorously until creamy. Season with salt.

  6. Stir in ¼ cup of the reserved shallot oil. Serve topped with crispy shallots, black pepper, and additional oil if desired.

Why We Love This Meal

This dinner is a reminder that choosing plant-based doesn’t mean giving up comfort or tradition. It means keeping what we love — and letting go of what causes harm.

Whether you’re fully plant-based or just experimenting, this meal is approachable, familiar, and deeply satisfying — perfect for sharing with family, friends, or anyone curious about compassionate cooking.

💚 If you make this meal, we’d love to hear how it turned out.

Posted in Current Efforts