By betsy 26 Comments
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There’s no shortage of veggies in this Vegetarian Meatless Meatloaf! All the health benefits and fiber from peppers, mushrooms, broccoli and walnuts, paired with classic, comforting meatloaf flavors. 
Wow that weekend went by quickly. I did literally nothing productive, and everything indulgent.
I drank wine, I ate Girl Scout Cookies, I read an entire book, and caught a ton of rays. GREAT weekend overall!
Thus far, I have managed to avoid the illness circulating through my group of friends, (although that means not getting to see anyone or baby Leila for a whole week) and am hoping to keep the streak alive.
Vegetarian Meatless Meatloaf
It looks like another busy week is ahead, and I am prepared for the challenge. Fueled by this crazy vegetarian “meatloaf’ I’m pretty sure I can handle anything. The Hubs literally said “this tastes exactly like the other meatloaf you make” There you have it folks, the man of the house likes a faux meatloaf!I think the key to this meatloaf’s “meaty” flavor is not only the mushrooms, but also the roasted peppers. That smoky flavor just give this recipe that rich, savoriness that everyone wants when they are craving meatloaf.
Let’s not forget all the classic meatloaf flavor bombs; ketchup, cheese, toasted breadcrumbs……YUM!
A while ago I made salmon burgers and wrote a post about my brother in Dallas who is the world’s pickiest eater. I couldn’t help but think of him again when I was making this loaf.
I would love to see the look on his face if my sister in law said “I’m making a meatloaf out of vegetables for dinner!”
It’s one of my goals in life to trick my brother into eating something he thinks he hates, that I know he’ll like. I think this vegetarian meatless meatloaf might not be disguised enough.
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
Try these other easy vegetarian recipes
- Vegetarian Kale Taco Salad
- Vegetarian Barley Risotto
- Meatless Lentil “Meat”ball
Vegetarian Meatless Meatloaf
There’s no shortage of veggies in this Vegetarian Meatless Meatloaf! All the health benefits and fiber from peppers, mushrooms, broccoli and walnuts, paired with classic, comforting meatloaf flavors.
CourseMain Course, Main Dish
Cuisinevegetarian
Keywordmeatless meatloaf, vegetarian meatloaf, veggie meatloaf
Prep Time 30 minutes
Cook Time 45 minutes
resting time 15 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 347 kcal
Author betsy
Ingredients
Meat loaf:
- 1large red bell pepper
- 1large poblano pepper
- 2poundsbaby portobello mushrooms
- 1tablespoonolive oil
- 1cupbroccolicut into 1/2 inch pieces
- 1/2cupred onionchoppeed
- 1cuppanko breadcrumbstoasted
- 1cupchopped walnutstoasted
- 2tablespoonsfresh basilchopped
- 1tablespoonketchup
- 1teaspoonDijon mustard
- 1teaspoon Italian seasoning
- 1/4teaspooncrushed red pepper flakes
- 1/2teaspoonkosher salt
- 1/2teaspoonfreshly ground black pepper
- 4ouncesfresh Parmigiano-Reggiano cheesegrated
- 2large eggslightly beaten
- Cooking spray
Topping:
- 2tablespoonsketchup
- 1tablespoonvegetable broth
- 1/4teaspoonDijon mustard
Instructions
Place peppers on the grate directly over the top of the gas flame or in a grill pan over high heat. Let it roast for 20-25 minutes. Use a pair of tongs to give the pepper a quarter turn every 4-5 minutes until charred all over.
Seal charred peppers in a large ziploc bag for 15 minutes to steam the peels off. When cool enough to handle, remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and dice the peppers. Place in a large bowl.
Preheat oven to 350°.
Pulse mushrooms in a food processor about 10 times until finely chopped.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms to pan; sauté 15 minutes or until liquid evaporates, stirring occasionally. Add mushrooms to peppers. Wipe pan with paper towels. broccoli and onion to pan; sauté 6 minutes or until just tender, stirring occasionally. Add onion mixture to mushroom mixture.
Add breadcrumbs and the next 10 ingredients (through eggs) to mushroom mixture, stirring well. Spoon mixture into a 9 x 5-inch loaf pan coated with cooking spray; press gently to pack.
To prepare topping, combine 2 tablespoons ketchup and remaining ingredients in a small bowl; brush ketchup mixture over meat loaf.
Bake at 350° for 45 minutes or until a thermometer registers 155°. Allow to rest in the pan for 15 minutes before slicing.
Recipe Video
Nutrition Facts
Vegetarian Meatless Meatloaf
Amount Per Serving (1 serving)
Calories 347Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 5g25%
Cholesterol 67mg22%
Sodium 702mg29%
Potassium 861mg25%
Carbohydrates 23g8%
Fiber 5g20%
Sugar 8g9%
Protein 17g34%
Vitamin A 1115IU22%
Vitamin C 56.3mg68%
Calcium 291mg29%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
This post was updated in 2109
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