Vegan Meatloaf Using Mezzetta Pasta Sauces

Homemade Vegan Meatloaf recipe

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Servings People

Calories 1261kcal

Author Healing Tomato

2 Tbsp extra virgin olive oil
1/2 tsp cumin seeds
1/2 cup carrots shredded
1 cup red peppers cubed
1 cup zucchini cubed
1/2 cup corn frozen
1/2 tsp salt
1/2 tsp rosemary dried or fresh
1/2 tsp basil dried or fresh
1/2 tsp oregano dried or fresh
1 cup spinach frozen
2 cups lentil cooked
2 cups brown rice cooked
1/2 green apple cut into large cubes
1 cup Panko bread crumbs
3 tbsp flax seed meal
1 cup Pasta Sauce Mezzetta Pasta Suace (to put inside the meatloaf)
2 cups Pasta Sauce Mezzetta Pasta Suace (for basting the top of the vegan meatloaf)

In a medium pan, heat the extra virgin olive oil on medium
Warm up for 30 seconds then add 1/2 tsp of cumin seeds
Add 1/2 cup of shredded carrots
Add 1 cup of red peppers cut into cubes
Add 1 cup of cubed zucchini
Add 1/2 cup of frozen corn
Add 1/2 tsp of salt
Add dried spices and mix well
Cook for about 10 minutes on medium and stirring constantly
Meanwhile, preheat the oven to 400 degrees
Add the spinach and cooked lentil to the pan
Add 2 cups of cooked brown rice
Add the Apple, Panko bread crumbs and flax seed meal
Add 1 cup of Mezzetta's Napa Valley Home Made Pasta Sauce.
Add the veggie mixture to the mixing bowl and mix everything well.
Set aside for about 10 minutes.
Take a meatloaf pan and line it with parchment paper.
Add the vegan meatloaf mixture to the pan, packing it tightly
Top the vegan meatloaf with more mezzetta pasta sauce
Place meatloaf pan in oven and bake for about 30 minutes or until the sides start to char
Remove from the oven and allow it to cool for about 10 minutes.
Lift the parchment paper out of the pan
Cut into thick slices and serve

I used a meatloaf pan size of 4.4" x 8.4" x 2.5"

Nutritional info is approximate