The quest for new and improved plant-based meat alternatives has taken an unexpected turn, as researchers engineer lettuce and tobacco plants to produce pig muscle protein in their chloroplasts. Swapping to alternative protein sources, such as engineered meat proteins, may offer a solution to this, providing similar nutritional profiles and flavor to traditional meat with fewer unsavory environmental and ethical ramifications. Expression in tobacco chloroplasts was also superior to tobacco nuclear expression. Lastly, liquid chromatography–mass spectrometry analysis demonstrated that tobacco plants with engineered chloroplasts produced around 800 mg per kg of dry weight, while lettuce produced approximately 810 mg. “The myoglobin could be extracted from leaves and purified using industrial protein purification methods.