You might think it’s impossible to make a flavorful meatless meatloaf, but this version will change your mind. Mushrooms, roasted bell peppers, toasted walnuts and herbs take this traditional comfort food to the next level. Adapted from Cooking Light’s Vegetable “Meat” Loaf.
- Category: Entree
- 1 green bell pepper
- 2 pounds portabello mushrooms, gills removed
- 1 tablespoon olive oil
- 1 cup 1/2-inch green beans pieces
- 1 cup peeled and coarsely chopped carrot
- 1/2 cup chopped red onion
- 1 cup chopped toasted walnuts
- 1 cup panko
- 2 tablespoons chopped fresh basil or 1 tablespon dried
- 2 tablespoons fresh thyme or 1 tablespoon dried
- 1 tablespoon tomato paste
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 ounces Parmesan cheese, grated
- 2 large eggs, beaten
- cooking spray
- 2 tablespoons tomato paste
- 1 tablespoon vegetable broth
- 1/4 teaspoon Dijon mustard
- Cut bell peppers in half lengthwise. Remove the core, membranes and seeds. Place peppers on a baking sheet, cut side down. Press to flatten. Broil until charred, about 12 minutes. Remove cooked peppers from the oven, peel and finely chop. Set aside in a bowl.
- Reduce the oven temperature to 350°.
- Place the mushrooms in a food processor and process until finely chopped.
- Heat one tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and Sauté until the liquid evaporates. About 15 minutes. Transfer the mushrooms to the bowl with the peppers.
- Sauté the green beans, carrot and onion for six minutes or until crisp-tender. Add this mix to your bowl of mushrooms and peppers.
- Stir in walnuts, panko, basil, thyme, tomato paste, Dijon mustard, salt, pepper, cheese and eggs. Mix well and scoop into your prepared loaf pan. Bake in a 350° F oven for 45 minutes.
- To make the glaze combine tomato paste, vegetable broth and Dijon mustard. Brush this on top of the mushroom loaf at the end of the 45 minute cook time; bake for another 10 minutes.