Vegetable [Meat] Loaf (Meatless Monday)

Vegetable “Meat”loaf

Not too long ago I made a Meatloaf dinner for us; that inspired me to try to come up with a vegetarian version of this classic dish. This Vegetable “Meat” Loaf recipe is absolutely jam-packed with mushrooms, eggplant, fresh spinach, asparagus and so much more; the flavor is out of this world!

Both the eggplant and the cremini mushrooms add a very meaty flavor and texture to this vegetable loaf. While I used my food processor to coarse chop them both, you could just as easily chop them with a knife.

I added fresh spinach leaves that I also coarsely chopped; you could use a frozen chopped spinach, if you prefer.

The asparagus, onion, red bell peppers and garlic are all sautéed in a bit of olive oil to soften them slightly before adding them to the mixture; which is then flavored with tomato paste, Dijon mustard, Italian herbs, salt and pepper.

As a filler, just like the classic versions of Meatloaf, I used rolled oats; for a binder I used two lightly beaten eggs.

The recipe takes about 15 minutes of prep time and about 45 minutes to bake, so in an hour you can serve your family a nutritious, delicious, meat-free version of a timeless dinner favorite. I hope you’ll try it.

P~

5.0 from 1 reviews

Vegetable "Meat" Loaf (Meatless Monday)

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

A vegetarian twist on a timeless dinner favorite, this Vegetable "Meat" Loaf recipe is absolutely jam-packed with mushrooms, eggplant, fresh spinach, asparagus and so much more; the flavor is out of this world!

Author: The Saucy Southerner

Recipe type: Entree

Serves: 6-8

Ingredients

• 8 ounces cremini (baby bella) mushrooms, coarsely chopped
• 1 small eggplant, skin on, coarsely chopped (about 1½ cups)
• 4 ounces fresh spinach leaves, coarsely chopped
• 1 tablespoon olive oil
• ½ cup diced red onion
• ½ cup diced fresh asparagus (about ⅓ inch pieces)
• ½ cup diced red bell pepper
• 1 tablespoon minced fresh garlic (about 2 cloves)
• ½ cup thick-cut or "old-fashioned" rolled oats
• 1 -6 ounce can tomato paste, (divided 1 rounded tablespoon in mixture - reserve the rest for the topping)
• 2 teaspoons Dijon mustard
• 2 teaspoons dry Italian herb blend
• salt and fresh ground black pepper, to taste
• 2 large eggs, lightly beaten
• Topping:
• Remaining tomato paste
• ½ cup water or vegetable stock
• 2 teaspoons Dijon mustard
• ¼ teaspoon garlic powder

Instructions

1. Preheat the oven to 350°F.
2. In the bowl of a food processor (or using a knife), coarsely chop the mushrooms, then the eggplant, then the spinach.
3. Add to a large bowl and set aside.
4. In a medium-sized skillet, over medium heat, add the olive oil.
5. When the oil is heated, add the onion, asparagus and red bell pepper.
6. Saute for about 5 minutes, or until the vegetables slightly soften.
7. Add the garlic and continue to saute for another 1-2 minutes.
8. Add the sautéed vegetable mixture to the bowl with the mushroom mixture.
9. Add the oats, 1 rounded tablespoon of tomato paste, Dijon mustard, Italian herbs, salt and ground black pepper, and the lightly beaten eggs to the mushroom mixture.
10. Stir to combine well.
11. Lightly spray a 9" x 5" loaf pan with cooking spray.
12. Spoon the mushroom mixture into the loaf pan and press to firm.
13. Place the loaf pan into the preheated oven and bake for 35 minutes.
14. While the vegetable mixture bakes, add the remaining tomato paste, water (or vegetable stock), Dijon mustard and garlic powder to a small bowl and stir to combine.
15. After the loaf bakes for 35 minutes, spoon the topping mixture over the loaf and continue to bake for 10 more minutes.
16. Remove from the oven and allow to cool slightly before slicing to serve.

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