Vegan Meatloaf Using Mezzetta Pasta Sauces
Homemade Vegan Meatloaf recipe
Servings 3 People
Calories 1261kcal
Ingredients
- 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)
Instructions
- 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
Notes
I used a meatloaf pan size of 4.4" x 8.4" x 2.5"
Nutritional info is approximate