Admin, I hope this is alright, if not, please delete. ღ Have you tried to lose weight and keep losing motivation ღ Join my support group and be motivated every day!! ღ We are doing this together, Sharing Exercise Tips, Recipes and Having Fun!! ღ We are all losing in different ways ღ Find out what works and what does not work ღ Some of our members are using Skinny Fiber ღ Some are not ღ Join us and share your experiences ღ Just click here ღ facebook/groups/FitHealthynHappy/ ღ ღ SHARE so you can find it on your timeline Vegetable Meat Loaf Vegetarians and carnivores alike will love this ingenious twist on meat loaf. The meaty-flavored, umami-rich recipe received our Test Kitchens highest rating. Ordinarily you wouldnt pack a meat loaf into the pan, but since were using a vegetable mixture, you will to make sure it holds together. Ingredients Meat loaf: 1 large red bell pepper 1 large green bell pepper 2 pounds cremini mushrooms, coarsely chopped 1 tablespoon olive oil 1 cup 1/2-inch asparagus pieces 1/2 cup chopped red onion 1 cup panko (Japanese breadcrumbs) 1 cup chopped walnuts, toasted 2 tablespoons chopped fresh basil 1 tablespoon ketchup 1 teaspoon Dijon mustard 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 ounces fresh Parmigiano-Reggiano cheese, grated 2 large eggs, lightly beaten Cooking spray Topping: 2 tablespoons ketchup 1 tablespoon vodka or vegetable broth 1/4 teaspoon Dijon mustard Preparation 1. Preheat broiler to high. 2. To prepare meat loaf, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 10 minutes. Peel and finely chop. Place bell peppers in a large bowl. 3. Reduce oven temperature to 350°. 4. Place about one-fourth of mushrooms in a food processor; pulse 10 times or until finely chopped. Transfer chopped mushrooms to a bowl. Repeat procedure 3 times with remaining mushrooms. 5. 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 bell peppers. Wipe pan with paper towels. Add asparagus and onion to pan; sauté 6 minutes or until just tender, stirring occasionally. Add onion mixture to mushroom mixture. 6. Arrange breadcrumbs in an even layer on a baking sheet; bake at 350° for 10 minutes or until golden. Add breadcrumbs and the next 8 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. Bake at 350° for 45 minutes or until a thermometer registers 155°. 7. To prepare topping, combine 2 tablespoons ketchup and remaining ingredients in a small bowl; brush ketchup mixture over meat loaf. Bake an additional 10 minutes. Let stand 10 minutes; cut into 6 slices. Mary Drennen, Cooking Light MARCH 2012
Posted on: Sun, 17 Aug 2014 05:22:17 +0000
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