Veggie "meat" loaf

1) Preheat broiler to high. 2) Cut bell peppers in half and remove stems, ribs and seeds. Place peppers, skin side up on foil lined baking sheet. Flatten with hand. Broil 12 minutes or until blackened. Place in bowl and cover with plastic wrap. Let stand 10 minutes. Peel and finely chop. Place in large bowl. 3) Reduce oven to 350*F. 4) Finely chop mushrooms in food processor, in batches if necessary. 5) Heat large skillet over medium-high heat. Add oil and swirl to coat pan. Add mushrooms and saute 15 minutes or until liquid evaporates. Add mushrooms to bell peppers in large bowl. Wipe out pan. 6) Saute asparagus and onion for 6 minutes or until cooked through. Add onion mix to mushroom mix in large bowl. 7) Arrange breadcrumbs in even layer on baking sheet. Toast in 350*F oven until golden brown, 6-8 minutes. 8) Add breadcrumbs, walnuts, basil, ketchup, mustard, salt, pepper, cheese and eggs to mushroom mixture. 9) Mix and stir well until combine. 10) Spoon mixture into 9x5 loaf pan coated with cooking spray. Press gently to pack. Bake at 350*F for 45 minutes until 1558F. 11) Prepare topping (ketchup, mustard and broth/vodka) in small bowl. Brush over loaf. Bake 10 more minutes. Let stand 10 minutes.