A tasty and healthy vegetarian alternative to meat loaf.

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Name: Libby's Non-Meat Loaf
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: not set
Ingredients: 1 large sweet onion; 3 medium carrots; 3 stalks celery; 1/2 large red bell pepper; 8 ounces Fresh mushrooms; 12 ounces Smart Ground; 1 1/2 cups quinoa, cooked; 1 cup bread crumbs; 2/3 cup ketchup; 3 large Eggs; 2 tablespoons Worcestershire sauce; 1 tablespoon low sodium soy sauce; 1 teaspoon smoked paprika; 1 teaspoon dry mustard; 1/4 teaspoon black pepper; 2 cloves garlic minced

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INGREDIENTS

1 large sweet onion
3 medium carrots
3 stalks celery
1/2 large red bell pepper
8 ounces Fresh mushrooms
12 ounces Smart Ground
1 1/2 cups quinoa, cooked
1 cup bread crumbs
2/3 cup ketchup
3 large Eggs
2 tablespoons Worcestershire sauce
1 tablespoon low sodium soy sauce
1 teaspoon smoked paprika
1 teaspoon dry mustard
1/4 teaspoon black pepper
2 cloves garlic ; minced

Servings

INSTRUCTIONS

Peel the carrots, chop the carrots, bell pepper, celery and onion into chunks and put in a food processor. Pulse until finely diced. Put in a large bowl. Stem/cleam the mushrooms, then chop them in the food processor as well. Add to the bowl. Add the breadcrumbs and mix well. Add the quinoa and stir again. Crumble up the smart ground and mix it in too. In a separate bowl, mix the ketchup, eggs, worcestershire, soy sauce, minced garlic and spices. Stir well then pour over the veggie mix and toss well to combine.

Pour into two greased loaf pans and bake 60-90 minutes, until firm. (Note: you can brush the top with ketchup so it looks more like old fashioned meat loaf. I sometimes make a bit of extra sauce, without the eggs, for the top.)

NOTES

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Libby's Non-Meat Loaf

1 large sweet onion
3 medium carrots
3 stalks celery
1/2 large red bell pepper
8 ounces Fresh mushrooms
12 ounces Smart Ground
1 1/2 cups quinoa, cooked
1 cup bread crumbs
2/3 cup ketchup
3 large Eggs
2 tablespoons Worcestershire sauce
1 tablespoon low sodium soy sauce
1 teaspoon smoked paprika
1 teaspoon dry mustard
1/4 teaspoon black pepper
2 cloves garlic minced

Peel the carrots, chop the carrots, bell pepper, celery and onion into chunks and put in a food processor.  Pulse until finely diced.  Put in a large bowl.  Stem/cleam the mushrooms, then chop them in the food processor as well.  Add to the bowl.  Add the breadcrumbs and mix well. Add the quinoa and stir again.  Crumble up the smart ground and mix it in too.  In a separate bowl, mix the ketchup, eggs, worcestershire, soy sauce, minced garlic and spices.  Stir well then pour over the veggie mix and toss well to combine.

Pour into two greased loaf pans and bake 60-90 minutes, until firm.  (Note: you can brush the top with ketchup so it looks more like old fashioned meat loaf.  I sometimes make a bit of extra sauce, without the eggs, for the top.)

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Nutrition

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Serving Size: 1 Serving (132g)
Recipe Makes: 16 Servings

Calories: 93
Calories from Fat: 17 (18%)

Amt Per Serving		% DV

	Total Fat 1.9g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.3g
Cholesterol 39.7mg		12 %
Sodium 235.2mg		8 %
Potassium 258mg		7 %
Total Carbohydrate 15.7g		5 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 13.9g
Protein 4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 93

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