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Veggie Meatloaf

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Please hear me out on this one..this recipe is delicious. I walked in the door to Joe housing 2 huge pieces and he was TOTALLY skeptical of this dinner. He was said things like, “UGH asparagus in this?” If he wouldn’t have seen what went into the dinner he would have totally thought this dinner was made with hamburger meat! Instead it is filled with loads of this…


Meatloaf –

  • 1 of each, large orange and red bell pepper
  • 2 pounds white mushrooms
  • 2 Tbsp olive oil
  • 1 bunch asparagus, cut into small 1/2 inch pieces
  • 1/2 medium onion, diced
  • 1 cup bread crumbs
  • 1/2 cup walnuts, chopped
  • 1 tsp basil
  • 1 Tbsp ketchup
  • 1 tsp Dijon mustard
  • 4 ounces parmesan cheese
  • 2 eggs lightly beaten

Topping –

  • 2 Tbsp ketchup
  • 1 Tbsp vegetable broth
  • 1/2 tsp mustard


  1. Cut peppers into long strips, removing top and membranes. Bake at 350F for 12 minutes or until softened.
  2. In saute pan, brown mushrooms in olive oil.
  3. Transfer mushrooms to food processor, and pulse a few times until coarse.
  4. When soft, chop cooked peppers into small pieces and add to mushrooms in LARGE bowl.
  5. In  saute pan, brown onions and asparagus in olive oil (10 minutes or until softened).
  6. Add asparagus and onions to mushrooms and peppers.
  7. Add rest of ingredients: bread crumbs, walnuts, basil, ketchup, mustard, cheese and lightly beaten eggs.
  8. Mix together well.
  9. Coat 9 x 5 loaf pan with cooking spray, pour mixture into pan and bake 45 minutes at 350F.
  10. Last 5 minute of baking, whisk together topping. Spread on top of meatloaf and finish baking.
  11. Finally, ENJOY!!



About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

One response »

  1. Pingback: Vegetarian Meatloaf « be filled up

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