Vegetarian 'Meat' Loaf

Serves 6

Ingredients

• 1 large red bell pepper
• 1 large green bell pepper
• 2 lbs cremini mushrooms, chopped
• 1 tbsp olive oil
• 1 cup asparagus, cut into 1/2-inch pieces
• 1/2 cup red onion, chopped
• 1 cup panko (Japanese breadcrumbs)
• 1 cup toasted walnuts, chopped
• 2 tbsp fresh basil, chopped
• 1 tbsp ketchup
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 4 oz grated Parmesan cheese
• 2 large eggs, lightly beaten

Topping:

• 2 tbsp ketchup
• 1 tbsp vodka or vegetable broth
• 1/4 tsp Dijon mustard

Preparation

1. Preheat broiler to high.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves skin-sides up on a foil-lined baking sheet and flatten. Broil 12 minutes or until blackened.
3. Place cooked peppers in a paper bag; fold to close tightly. Let stand for 10 minutes. Peel and finely chop, then place in a large bowl.
4. Reduce oven temperature to 350 F.
5. Place about one-quarter of mushrooms in a food processor; pulse until finely chopped. Transfer chopped mushrooms to a bowl. Repeat 3 times to chop remaining mushrooms.
6. 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.
7. 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.
8. Arrange breadcrumbs in an even layer on a baking sheet; bake at 350 F for 10 minutes or until golden.
9. 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 F for 45 minutes or until a thermometer registers 155 F.
10. In a small bowl, combine 2 tbsp ketchup with remaining topping ingredients. Brush mixture over meatloaf. Bake an additional 10 minutes. Let stand 10 minutes, then cut into 6 slices and serve.

Nutrition Information per Serving

• 338 Calories
• 21.2 g Fat
• 4.3 g Saturated Fat
• 5.1 g Monounsaturated Fat
• 10.1 g Polyunsaturated Fat
• 17.5 g Protein
• 22.6 g Carbohydrate
• 4.9 g Fiber
• 72 mg Cholesterol
• 2.6 mg Iron
• 535 mg Sodium
• 197 mg Calcium

Source: MyRecipes (Cooking Light)

Photo by snowpea&bockchoy

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