Meatless "Meatloaf"

I am always looking for ways to push the envelope with vegetarian cooking. This meatless "meatloaf" recipe is a fun spin on a traditional classic and packs nutrient rich vegetables into a form reminiscent of the original. There are quite a few steps to this recipe, but with a little multi-tasking (which I've outlined for you) you should be able to complete everything relatively easily.

Recipe from Betsy Life.


-1 large green bell pepper
-1 poblano pepper
-2 pounds cremini mushrooms, coarsely chopped 
-1 tablespoon olive oil 
-1 cup 1/2-inch asparagus pieces 
-1/2 cup chopped onion 
-1 cup panko breadcrumbs
-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
-1/4 teaspoon Dijon mustard

1.) Preheat broiler to high. 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 bowl and cover with plastic wrap. Let stand for 10 minutes. After that time you should be able to easily remove the skin from the peppers. Then finely chop them. Place peppers in a large bowl.
2.) Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chopped mushrooms to pan; sauté 15 minutes or until liquid evaporates, stirring occasionally. Add mushrooms to bell peppers.

3.) 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.

4.) Arrange breadcrumbs in an even layer on a baking sheet; bake at 350° for 10 minutes or until golden.

This looks like a lot of steps, but you can complete multiple steps at once. Yay for multi-tasking. Do steps 1 and 2 together; 3 and 4 together and they you're ready to bake.

5.) 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.

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.

Dave thought that this was really good and like a traditional meatloaf. He thought the tomato glaze gave this a nice sweetness. I enjoyed this as well (although I can't remember ever having traditional meatloaf) I thought it was a fun way to serve all of these ingredients together and an easy way to condense everything. This paired well with the Parmesan Scalloped Potatoes from yesterday. 


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