Vegetable Meatloaf

Vegetable Meatloaf

  • 1 bag of Hanover Foods Red and Green Pepper Strips
  • 1 bag of Hanover Foods Broccoli
  • 2 pounds of cremini mushrooms, coarsely chopped
  • 1 tablespoon of olive oil
  • 1 cup panko 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
  • 2 tablespoons ketchup
  • 1 tablespoon vegetable broth
  • 1/4 teaspoon Dijon mustard
  1. Preheat broiler to high. To prepare meat loaf.
  2. Place pepper strips on a foil-lined baking sheet. Broil 12 minutes or until blackened. Finely chop. Place bell peppers in a large bowl.
  3. Reduce oven temperature to 350°.
  4. 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.
  5. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms to pan; sauté 15 minutes. Add mushrooms to bell peppers. Add asparagus and onion to pan; sauté 6 minutes or until just tender, stirring occasionally. Add onion mixture to mushroom mixture.
  6. Arrange bread crumbs 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°.
  7. 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.
Category

Lunch & Dinner