ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vegetable "Meat" Loaf

Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on time 1 hr
Total time 1 hr, 47 mins
Yield Serves 6 (serving size: 1 slice)
Vegetarians and carnivores alike will love this ingenious twist on meat loaf. The meaty-flavored, umami-rich recipe received our Test Kitchen's highest rating. Ordinarily you wouldn't pack a meat loaf into the pan, but since we're using a vegetable mixture, you will to make sure it holds together.

Ingredients

  • Meat loaf:
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 2 pounds cremini mushrooms, coarsely chopped
  • 1 tablespoon olive oil
  • 1 cup 1/2-inch asparagus pieces
  • 1/2 cup chopped red onion
  • 1 cup panko (Japanese 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
  • Cooking spray
  • Topping:
  • 2 tablespoons ketchup
  • 1 tablespoon vodka or vegetable broth
  • 1/4 teaspoon Dijon mustard

Nutrition Information

  • calories 338
  • fat 21.2 g
  • satfat 4.3 g
  • monofat 5.1 g
  • polyfat 10.1 g
  • protein 17.5 g
  • carbohydrate 22.6 g
  • fiber 4.9 g
  • cholesterol 72 mg
  • iron 2.6 mg
  • sodium 535 mg
  • calcium 197 mg

How to Make It

  1. Preheat broiler to high.

  2. To prepare meat loaf, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 10 minutes. Peel and 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 or until liquid evaporates, stirring occasionally. Add mushrooms to bell peppers. Wipe pan with paper towels. Add asparagus and onion to pan; sauté 6 minutes or until just tender, stirring occasionally. Add onion mixture to mushroom mixture.

  6. Arrange breadcrumbs 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.