Vegetable Meatloaf
An all-veggie entrée for your Meatless Monday menu.
Ingredients
- 1 zucchini, cut into 2-inch (5cm) pieces
- 1 red bell pepper, stemmed, seeded, diced
- 1 yellow bell pepper, stemmed, seeded, diced
- 5 garlic cloves, peeled
- 2 ounces (60 ml) olive oil
- 1 pound (450 g) button mushrooms, sliced
- ¼ cup (60 ml) white balsamic vinegar
- ¾ cup (180 ml) ketchup
- ½ cup (40 g) nutritional yeast
- ½ cup (50 g) oat flour
- ¼ cup (20 g) rolled oats
- 1 large egg
- 3 Tablespoons fresh parsley leaves, coarsley chopped
- 1 Tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Directions
- Secure lid and remove lid plug.
- Select Variable 3.
- Turn machine on, take zucchini pieces and drop them one by one through lid plug. You may need to use your tamper to push them into the blades. Remove zucchini and place in separate bowl.
- Repeat step three with peppers and garlic
- Heat a large sauté pan on medium high heat. Add mushrooms and cook until tender and all liquid has evaporated.
- Add pepper, zucchini, thyme and garlic to the mushroom. Cook until all liquid has evaporated.
- Add balsamic vinegar and allow to reduce by half.
- Add ketchup, oats, oat flour, yeast and parsley to mixture and stir to combine. Remove and allow to cool for 15 minutes.
- Add egg, mix to combine.
- Prepare an 8-inch x 4-inch (20 cm x10 cm) loaf pan with parchment paper and baking spray. Add mixture into the loaf pan.
- In a preheated 350°F (180°C) oven place loaf pan in and cook for 45 minutes.
- When done allow to cool for an hour, slice into 10 portions.
- To serve, line baking sheet with parchment and place portions onto baking sheet.
- Bake at 350°F (180°C) for 10 minutes or until warm through, serve immediately.
Notes
If you would like a more dense loaf, you can use the same chopping method for the mushrooms and follow the same recipe. If you would like to make this vegan, omit the egg or use an egg replacer.
Nutrition Information
| Serving Size | 2 slices |
| Amount Per Servings | |
| Calories | 310 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Cholesterol | 35 mg |
| Sodium | 960 mg |
| Total Carbohydrate | 35 mg |
| Dietary Fiber | 7 g |
| Sugars | 17 g |
| Protein | 13 g |
Vegetable Meatloaf is rated
out of
5 by
3.
Rated 4 out of
5
by
slk0711 from
Very good
Very tasty, I like the added ketchup and like that there are no beans in it. Seems like every vegi recipe I try has beans in it!! lol!!
I also made the oat flour using the dry blending container. Love it!!
I only had 1/2# of mushrooms and added one large can of mushrooms at the very end, tasted great. As another reviewer mentioned the recipe doesn't say when to add the oil and salt and pepper, I omitted the oil and used about 1 tablespoon butter to saute the mushrooms (more flavor) and added the salt and pepper at the end.
Date published: 2018-03-05
Rated 5 out of
5
by
Love to Cook Mary from
Really Delicious
In the directions, there is no mention of when to add the olive oil, salt & pepper. also, be careful when chopping the yellow pepper - turns to juice in seconds!
Date published: 2017-07-23
Rated 5 out of
5
by
Pretty Pescatarian from
Adjustably Delicious!
This recipe takes some time, but isn't exactly labor intensive. It takes time to cook things down, cook it, and let it cool. Definitely not a quick meal, but worth it. I did a couple things differently. I couldn't find white balsamic vinegar so I used Worcestershire sauce instead. I also added a serrano pepper to the bell peppers for a kick, and used smoked paprika while cooking down the vegetables. The smoky flavor really adds a meaty dimension. To top it all off figuratively and literally, I made a topping of mustard, ketchup, and brown sugar which I added on top with ten minutes of cook time left. I wanted it to be as close to beef meatloaf as I could get it, and I was more than impressed.
Date published: 2019-04-29
