Wow that weekend went by quickly. I did literally nothing productive, and everything indulgent. I drank wine, I ate Girl Scout Cookies, I read an entire book, and caught a ton of rays. GREAT weekend overall! Thus far, I have managed to avoid the illness circulating through my group of friends, (although that means not getting to see anyone or baby Leila for a whole week) and am hoping to keep the streak alive.
Vegetarian Meatless Meatloaf
It looks like another busy week is ahead, and I am prepared for the challenge. Fueled by this crazy vegetarian “meatloaf’ I’m pretty sure I can handle anything. The Hubs literally said “this tastes exactly like the other meatloaf you make” There you have it folks, the man of the house likes a faux meatloaf!
Vegetable “Meat” Loaf recipe from Cooking Light
- Meat loaf:
- 1 large red bell pepper
- 1 large green bell pepper **I also added a poblano pepper in addition to these other peppers
- 2 pounds cremini mushrooms, coarsely chopped
- 1 tablespoon olive oil
- 1 cup 1/2-inch asparagus pieces **I accidentally used the asparagus I bought for this so I subbed broccoli
- 1/2 cup chopped red onion
- 1 cup panko (Japanese breadcrumbs)
- 1 cup chopped walnuts, toasted
- 2 tablespoons chopped fresh basil
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 ounces fresh Parmigiano-Reggiano cheese, grated
- 2 large eggs, lightly beaten
- Cooking spray
- 2 tablespoons ketchup
- 1 tablespoon vodka or vegetable broth
- 1/4 teaspoon Dijon mustard
- Preheat broiler to high.
- To prepare meat loaf, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 10 minutes. Peel and finely chop. Place bell peppers in a large bowl.
- Reduce oven temperature to 350°.
- Place about one-fourth of mushrooms in a food processor; pulse 10 times or until finely chopped. Transfer chopped mushrooms to a bowl. Repeat procedure 3 times with remaining mushrooms.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms to pan; sauté 15 minutes or until liquid evaporates, stirring occasionally. Add mushrooms to bell peppers. Wipe pan with paper towels. Add asparagus and onion to pan; sauté 6 minutes or until just tender, stirring occasionally. Add onion mixture to mushroom mixture.
- Arrange breadcrumbs in an even layer on a baking sheet; bake at 350° for 10 minutes or until golden. Add breadcrumbs and the next 8 ingredients (through eggs) to mushroom mixture, stirring well. Spoon mixture into a 9 x 5-inch loaf pan coated with cooking spray; press gently to pack. Bake at 350° for 45 minutes or until a thermometer registers 155°.
- To prepare topping, combine 2 tablespoons ketchup and remaining ingredients in a small bowl; brush ketchup mixture over meat loaf. Bake an additional 10 minutes. Let stand 10 minutes; cut into 6 slices.
Try these other easy vegetarian recipes
Vegetarian Lentil “Meat” balls