Impossible meatloaf is a plant-based meat alternative made by Impossible Foods to mimic the taste and texture of traditional meatloaf. The key ingredient in impossible meatloaf is soy leghemoglobin, also known as heme. Heme is an iron-containing molecule found in blood that Impossible Foods produces through fermentation of genetically engineered yeast. This gives the impossible meatloaf its meaty flavor and aroma.
Ingredients
The main ingredients in impossible meatloaf include:
- Soy protein concentrate: The base ingredient that provides protein and texture.
- Coconut oil: Adds moisture and fat to mimic the juiciness of meat.
- Sunflower oil: Also provides fat and moisture.
- Heme: Provides the meaty, bloody, savory flavor.
- Yeast extract: Enhances the umami or savory taste.
- Spices and seasonings: Including garlic, onion, salt, and black pepper.
- Binders: Help hold the ingredients together, usually egg replacer and/or starch.
- Coloring agents: Help imitation the pinkish tone of meatloaf.
In addition to these main ingredients, impossible meatloaf recipes may also include vegetables like mushrooms, carrots, or spinach to make the product more nutritious and add texture.
Nutrition
Here is the basic nutrition information for a 4 ounce serving of impossible meatloaf:
- Calories: 220
- Total fat: 14g
- Saturated fat: 5g
- Cholesterol: 0mg
- Sodium: 380mg
- Total carbs: 4g
- Dietary fiber: 2g
- Sugars: 0g
- Protein: 19g
While not as nutritious as whole foods like beans or tofu, impossible meatloaf does have a solid protein content and less saturated fat than beef-based meatloaf. The sodium content is quite high, so those restricting salt intake may want to be mindful of serving size.
Taste and Texture
The goal with impossible meatloaf is to replicate the savory umami taste of meatloaf along with a similar mouthfeel. The soy leghemoglobin or heme provides a bloody, meaty flavor. When cooked, the mixture should brown on the outside and have a firm but moist texture on the inside, just like traditional meatloaf. Impossible meatloaf is designed to mimic ground beef.
However, some differences from beef include:
- Less greasy or shiny appearance
- Grainier texture
- Milder flavor
It does require seasoning to achieve maximum flavor. Reviews are mixed, with some meat-eaters saying it compares favorably to beef, while others notice the differences.
How It’s Made
Impossible Foods makes heme through fermentation of genetically engineered yeast. This process allows them to produce the soy leghemoglobin at scale for use in their products. Here is an overview of how impossible meatloaf is made:
- Heme is produced by fermentation from yeast that has been genetically modified to provide the soy leghemoglobin protein.
- The soy protein, oils, spices, and other ingredients are combined together and mixed thoroughly to form the meatloaf mixture.
- The mixture is shaped into a loaf pan and baked at 350F until firm and browned, about 45-60 minutes.
- For consumer products, the meatloaf is shaped, packaged, and shipped for retail sale.
By using plant-based sources combined with bioengineered heme, Impossible Foods can offer a meatless product that looks, cooks, and tastes similar to real beef meatloaf.
Where to Buy
Impossible meatloaf can be found in the refrigerated or frozen meat section at many grocery stores across the United States. Some major retail chains that carry it include:
- Safeway
- Albertsons
- Kroger
- Wegmans
- Publix
- Harris Teeter
It is also available from online grocery delivery services like Instacart and Imperfect Foods. The suggested retail price for a 10-ounce package is around $9.99.
You may find it in the plant-based meat section or alongside traditional meatloaf options in the refrigerated meat case. It will be a rectangular brick shape in packaging labeled as “Impossible.”
How to Cook
Impossible meatloaf can be prepared in similar ways to traditional meatloaf recipes. Here are some cooking tips:
- Preheat oven to 350°F.
- For best results, bake in a loaf pan coated with oil or lined with parchment paper.
- Form the meatloaf mixture into a loaf and place in the pan.
- Bake for 45-60 minutes until the internal temperature reaches 165°F.
- Broil the last 3-5 minutes to brown the top, if desired.
- Allow to rest 5 minutes before slicing.
- Use as you would normal meatloaf in meals, sandwiches, etc.
You can customize the flavor by adding different glazes, chopped veggies, herbs, etc. For a classic flavor, use a ketchup glaze poured over the top about 10 minutes before finishing baking.
Recipe Ideas
Some recipe ideas for impossible meatloaf include:
- BBQ impossible meatloaf – Top with barbecue sauce and smoked paprika.
- Hawaiian impossible meatloaf – Add pineapple and teriyaki glaze.
- Mediterranean impossible meatloaf – Include sun-dried tomatoes, spinach, and feta.
- Bacon-wrapped impossible meatloaf – Wrap loaf in bacon before baking.
- Cheese-stuffed impossible meatloaf – Stuff with shredded cheese in the middle.
Get creative and customize with your favorite add-ins and glazes!
Is it Healthy?
Impossible meatloaf is healthier than beef-based meatloaf, but not as healthy as whole food plant-based meat alternatives. Here is how it compares:
- More protein than tofu or tempeh: 19g vs around 13g per serving
- More fat and saturated fat than beans, tofu, tempeh
- No cholesterol unlike beef which has around 70mg per serving
- Higher in sodium than whole foods – aim for smaller serving sizes
- Heavily processed compared to whole plant foods
- Allergens similar to soy products due to soy protein concentrate
Overall, impossible meatloaf would be considered reasonably healthy in moderation, especially when compared directly against beef. Those looking for more whole-food options may prefer homemade plant-based meatloaf recipes using veggies, beans, grains, etc.
Environmental Impact
Studies show impossible meatloaf has a much lower environmental footprint compared to traditional beef meatloaf. This is due to several factors:
- More efficient land use – Uses 96% less land than cattle farming
- Reduced water consumption – Uses 87% less water
- Lower greenhouse gas emissions – Generates 89% less emissions
- No agricultural runoff issues
- More humane – No animal slaughter required
The main caveat is heme production through genetically modified yeast is proprietary to Impossible Foods. This means some ingredients are sourced and processed centrally rather than locally.
Cost Comparison
Impossible meatloaf tends to cost more than traditional beef meatloaf per pound. Here is a typical cost comparison:
| Meatloaf Type | Typical Cost |
|---|---|
| Impossible meatloaf | $9.99 per 10 oz |
| Beef meatloaf | $3.99 per lb |
So impossible meatloaf may cost around 2.5 – 3 times as much as beef. However, prices vary considerably depending on sales, bulk discounts, etc. Impossible Foods has stated a goal of eventually achieving price parity with beef.
Pros and Cons
Here is a summary of some pros and cons to consider when deciding between impossible meatloaf and beef meatloaf:
Pros
- Healthier fat and cholesterol profile
- Lower environmental impact
- No animal slaughter required
- Mimics taste and texture of beef
- Convenient, ready-made option
Cons
- More expensive than beef
- Heavily processed
- Contains GMO ingredients
- Some differences in flavor and texture from beef
- Not whole-food plant based
Conclusion
Impossible meatloaf provides a meatless alternative to traditional beef meatloaf. It replicates much of the savory umami flavor and dense texture through ingredients like soy leghemoglobin. While not identical to beef, it can substitute for many recipes. Impossible meatloaf is more environmentally sustainable and healthier than beef in some ways. However, it is pricier and more processed than whole food options. Overall, impossible meatloaf is an innovative option for those seeking to reduce meat consumption while still enjoying a classic comfort food dish.