Vegetable "Meat" Loaf (Meatless Monday)
Prep time
Cook time
Total time
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!
Recipe type: Entree
Serves: 6-8
  • 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
  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.
Recipe by The Saucy Southerner at