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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
3
People
Calories
1261
kcal
Author
Healing Tomato
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