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Vegetarian Meatloaf

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I created a vegetarian meatloaf a bit ago on the blog. I loved the meatloaf and so did Joe! It was hearty, resembled the texture of regular ground beef, and held together like a gem. Only thing is, the pictures were just so-so. I was learning how to use the daylight to my advantage with my camera and the pictures really didn’t do the “meat” loaf any justice. Not only that, but I had a hankering for something hearty this week and wanted to make the vegetarian meatloaf again. I looked back at the recipe and figured, I could alter it a bit to what ingredients I had on hand. Instead of using bread crumbs for the loaf, I used oats and it was an awesome substitution. Instead of using walnuts, I had raw cashews on hand, and that was again, another awesome substitution.

Have you ever made a recipe that you made a second time around where you kinda wanted to be daring and mix it up a bit? 

What kind of substitutions have you made in a recipe?

Any that didn’t go your way? (There have been plenty in my book!)

Vegetarian Meatloaf

Recreated from Veggie Meatloaf in March 2012

Ingredients for Loaf:

  • 1 pound sliced mushrooms (used white and baby bella)
  • 1 large red pepper, stem and membranes removed, diced into cube-like pieces
  • few Tbsp olive oil
  • 2 garlic cloves, minced
  • 1 cup oats
  • 1/2 cup raw cashews
  • 1 bunch of asparagus (ends removed), cut in half
  • 1 bunch green onions (white and light green parts only)
  • 1/2 cup parmesan cheese
  • 2 eggs
  • 1 tsp dried basil
  • 1 tsp Dijon mustard
  • 1 Tbsp ketchup

Ingredients for Topping:

  • 1 Tbsp ketchup
  • 1 tsp Dijon mustard
  • splash of water

Directions:

  1. Heat oven to 350F and roast red pepper pieces on small cookie sheet with a drizzle of olive oil until softened – about 10 minutes. Set aside when softened.
  2. In saute pan, on medium heat, add 2 Tbsp olive oil, mushrooms and garlic to pan. Cook until softened, about 5 to 7 minutes.
  3. Place cooked mushrooms, oats, and cashews in food processor and pulse a few times until thick paste-like mixture is created.
  4. Set mushroom mixture aside in large mixing bowl.
  5. Meanwhile, in saute pan, sauté chopped asparagus with a drizzle of olive oil until tender – another 5 to 7 minutes.
  6. In food processor, pulse cooked asparagus a few times until broken down (some pieces will still remain)
  7. In bowl, mix together mushroom mixture, roasted red peppers and chopped asparagus.
  8. Add remaining ingredients: green onions, parmesan cheese, eggs, basil, mustard and ketchup.
  9. Pour “meatloaf” into greased 9 x 5 loaf pan and cook 45 minutes or until toothpick inserted into center comes out clean.
  10. Last 5 minutes of cooking, whisk together “meatloaf” topping and spread on top of  loaf.
  11. ENJOY!

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About Lesley

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

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