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Vegetable Meatloaf

An all-veggie entrée for your Meatless Monday menu.

  • Total Time1 Hour 7 Minutes
  • Yield
  • DifficultyAdvanced
vegetable-meatloaf

Dietary Interests

High Protein, High Fiber, Vegetarian, Diabetes Friendly
Manage Preferences

Submitted by

Vitamix

Ingredients

  • 1 335 g zucchini, quartered
  • 1 medium 200 g red bell pepper, seeded and quartered
  • 100 g yellow bell pepper, seeded and quartered
  • 5 small 5 small garlic cloves, peeled
  • 2 ounces 30 ml extra virgin olive oil
  • 1 pound 450 g mushrooms, sliced
  • ¾ cup 180 ml ketchup
  • ¼ Tablespoon 60 ml balsamic vinegar
  • ½ cup 40 g nutritional yeast
  • ½ cup 0.5 cup oat flour
  • ¼ cup 20 g rolled oats
  • 1 large 1 large egg
  • 3 Tablespoons 3 Tablespoons Italian flat leaf parsley, chopped
  • 1 Tablespoon 1 Tablespoon fresh thyme leaves
  • 2 teaspoons 2 teaspoons salt, optional
  • 1 teaspoon 1 teaspoon ground black pepper
  • 1 335 g zucchini, quartered
  • 1 medium 200 g red bell pepper, seeded and quartered
  • 100 g yellow bell pepper, seeded and quartered
  • 5 small 5 small garlic cloves, peeled
  • 2 ounces 30 ml extra virgin olive oil
  • 1 pound 450 g mushrooms, sliced
  • ¾ cup 180 ml ketchup
  • ¼ Tablespoon 60 ml balsamic vinegar
  • ½ cup 40 g nutritional yeast
  • ½ cup 0.5 cup oat flour
  • ¼ cup 20 g rolled oats
  • 1 large 1 large egg
  • 3 Tablespoons 3 Tablespoons Italian flat leaf parsley, chopped
  • 1 Tablespoon 1 Tablespoon fresh thyme leaves
  • 2 teaspoons 2 teaspoons salt, optional
  • 1 teaspoon 1 teaspoon ground black pepper

Directions

    1. Secure lid and remove lid plug.
    2. Select Variable 3.  Turn machine on, take zucchini pieces and drop them one by one through the lid plug. You may need to use your tamper to push them into the blades. Remove zucchini and place in separate bowl.or if your machine has a pulse feature pulse to get desired texture.   
    3. Repeat step three with pepper and garlic.
    4. Heat a large sauté pan on medium high heat. Add olive oil and allow to heat. Add mushrooms and cook until tender and all liquid has evaporated.
    5. Add pepper, zucchini, fresh thyme leaves and garlic to the mushroom. Cook until all liquid has evaporated.
    6. Add balsamic vinegar and allow to reduce by half.
    7. Add ketchup, oats, oat flour, yeast and parsley to mixture and stir to combine. Remove and allow to cool for 15 minutes.
    8. Add egg, mix to combine.
    9. Prepare an 8 x 4 loaf pan with parchment paper and baking spray. Add mixture to the loaf pan.
    10. Place loaf pan in preheated 350 degree oven and cook for 45 minutes.
    11. When done allow to cool for an hour and slice into 10 portions.
    12. To serve, line baking sheet with parchment and place portions onto baking sheet.  
    13. Bake at 350 degrees for 10 minutes or until warm through. Serve immediately.
    1. Secure lid and remove lid plug.
    2. Select Variable 3.  Turn machine on, take zucchini pieces and drop them one by one through the lid plug. You may need to use your tamper to push them into the blades. Remove zucchini and place in separate bowl.or if your machine has a pulse feature pulse to get desired texture.   
    3. Repeat step three with pepper and garlic.
    4. Heat a large sauté pan on medium high heat. Add olive oil and allow to heat. Add mushrooms and cook until tender and all liquid has evaporated.
    5. Add pepper, zucchini, fresh thyme leaves and garlic to the mushroom. Cook until all liquid has evaporated.
    6. Add balsamic vinegar and allow to reduce by half.
    7. Add ketchup, oats, oat flour, yeast and parsley to mixture and stir to combine. Remove and allow to cool for 15 minutes.
    8. Add egg, mix to combine.
    9. Prepare an 8 x 4 loaf pan with parchment paper and baking spray. Add mixture to the loaf pan.
    10. Place loaf pan in preheated 350 degree oven and cook for 45 minutes.
    11. When done allow to cool for an hour and slice into 10 portions.
    12. To serve, line baking sheet with parchment and place portions onto baking sheet.  
    13. Bake at 350 degrees for 10 minutes or until warm through. Serve immediately.
Refine Your Recipe

Nutrition

2 ( )
Calories 300
Total Fat 15g
Total Carbohydrate 38g
Dietary Fiber 7g
Sugars 17g
Protein 14g
Sodium 960g
Saturated Fat 2g

Chef's Note

If you prefer a more dense loaf, use the same chopping method for the mushrooms and follow the recipe the same. For vegan loaf, omit the egg and use an egg substitute.

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