Christmas Vegetarian Meatloaf
I made this for our vegeterian guests (and the rest of us) for our Christmas party on Dec 22.
Red Pepper Sauce:
1-3 oz. jar roasted red peppers, drained
1/4 cup canned diced tomatoes, drained or 1/4 cup fresh tomatoes, chopped
3 cloves garlic
3 oz. silken lite tofu
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
For the Lentil Loaf:
3/4 cup dry lentils, cooked in veg broth
3/4 cup dry wild rice combo, cooked in veg broth
1/2 cup dry quiona, cooked in veg broth
1 small yellow onion
2 large stalks of celery, diced
1 cup carrots, chopped finely
8 oz. mushrooms, sliced
8 oz. - 16 oz. fresh mozzarella cheese, cut into cubes
3 large eggs, lightly beaten (or 1/2 cup egg substitute)
1/2 cup grated Parmesan cheese
2 Tbsp. chopped fresh basil
1/2 tsp. good quality salt
1/2 tsp. freshly ground black pepper
1 tsp. butter
Preheat the oven to 350 degrees F. Spray a loaf or other pan with nonstick cooking spray. Make the roasted red pepper sauce first by combining all the ingredients for the sauce in a blender or food processor and pureeing until smooth. Set aside.
Mix the cooked lentils, wild rice and quinoa in a large bowl. Set aside and let cool if needed.
Cook onion, carrots, celery and mushrooms till onions are soft.
Add onion mixture to the grains. Fold in half of the roasted red pepper sauce, the mozzarella cheese, eggs, 1/4 cup of the Parmesan cheese, basil, salt and pepper. Transfer to the prepared loaf pan. Sprinkle the remaining 1/4 cup of Parmesan cheese over the top, and dot with butter.
Bake 30 minutes or until the loaf is firm and cooked through. Allow the loaf to cool for at least 15 minutes before cutting. Serve with the remaining roasted red pepper sauce on the side.
Serves 6.
