Choose by category

Vegetable “Meat” Loaf

Mar 26, 2020

Eating a plant-based diet is a powerful way to improve health, boost energy and prevent chronic disease. Science shows that eating this way can help you live longer, reduce your risk of getting sick, and it’s great for the environment.

There is scientific evidence that many chronic diseases can be reduced, controlled, and even reversed by moving to a whole food, plant-based diet. Whole foods have been part of my repertoire since I became a mother. Homemade, unrefined (and once in a while, minimally refined) ingredients are a must in our home.

This “meat” loaf recipe has become a family favorite, and I hope it’s the perfect meatless Monday meal.

Yield: Serves 6

Prep Time: 30 minutes

Cook Time: 2 hours

Recipe Ingredients

1 large red bell pepper, halved, de-seeded, core removed

1 large green bell pepper, halved, de-seeded, core removed

2 pounds cremini mushrooms, coarsely chopped

1 tablespoon olive oil

1 cup 1/2-inch pieces asparagus

½ cup chopped red onion

1 cup panko (Japanese breadcrumbs)

1 cup chopped, toasted walnuts

2 tablespoons chopped fresh basil

1 teaspoon ketchup

1 teaspoon Dijon mustard

½ teaspoon Himalayan sea salt

½ teaspoon freshly ground black pepper

4 ounces fresh Parmigiano-Reggiano cheese, grated

2 large eggs, lightly beaten

For the Topping:

4 tablespoons ketchup

2 tablespoons vodka

1/2 teaspoon Dijon Mustard

Recipe Instructions

Preheat broiler on high.

Place pepper halves, skin side down on a foil-lined baking sheet. Flatten and broil until blackened, about 12 minutes. Place peppers in a paper bag, fold closed and allow to stand for 10 minutes. Peel and finely chop peppers and transfer pieces to a large mixing bowl.

Reduce oven temperature to 350 degrees F.

Set out a baking sheet, and a 9 X 5-inch loaf pan coated with cooking spray.

Working in batches, place the mushrooms in a food processor and pulse until finely chopped.

Heat a large skillet over medium-high heat. Add oil to the pan, and swirl to coat the pan. Add mushrooms and sauté until liquid evaporates, stirring occasionally, about 15 minutes. Add mushrooms to bell peppers and combine.

Place asparagus and onions in the same pan used to cook the mushrooms. Sauté until tender, stirring occasionally, about 6 minutes. Add asparagus and onions to mushrooms and peppers. Stir to combine.

Arrange the breadcrumbs in an even layer on the baking sheet, bake at 350 degrees F until golden, about 10 minutes.

Add breadcrumbs, walnuts, chopped fresh basil, ketchup, mustard, salt, pepper, cheese and eggs to the mushroom mixture. Stir well to combine ingredients. When combined, spoon the mixture into the prepared loaf pan. Press lightly to pack and bake at 350 degrees F for 45 minutes, or until the thermometer registers 155 degrees F.

In a small mixing bowl, combine the topping ingredients. Brush the mixture over the “meat” loaf and bake an additional 10 minutes. Allow to stand 10 minutes before slicing. Cut into 6 slices.

If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it!

print Print Recipe