May 28, 2018
Comfort Food, Dinner, Main Dish,
Meatloaf, Beef, Ground Beef, Vegetables, Mushrooms, Peppers, Southern, Freezer (OAMC), Fall/Autumn, Winter, Weeknight Meals, Food Processor, Oven Bake, Skillet, Gluten-Free, Heart Healthy, Low Fat, Make it from scratch more
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"This recipe uses less meat than normal in a meat loaf, but really packs in the vegetables. Prep time is increased because of the vegetables, but it still feeds 6."
Preheat the broiler to high.
Cut the bell peppers in half lengthwise; discard the seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with your hand. Broil 10 minutes or until blackened.
Wrap the peppers in foil, sealing the edges. Let it stand for 10 minutes. Peel. Finely chop 2 pepper halves; place in a large bowl. Set aside the remaining 4 pepper halves.
Reduce the oven temperature to 375°.
Place the mushrooms in a food processor; pulse 10 times or until finely chopped.
Heat a large skillet over medium-high heat. Add oil to the pan; swirl to coat. Add onion; saute 6 minutes or until tender. Add the garlic; saute 1 minute, stirring constantly. Add the mushrooms; saute 10 minutes or until the liquid almost evaporates, stirring occasionally. Cool 5 minutes, then add the mushroom mixutre to the chopped bell peppers.
Place the chickpeas and peas in the food processor (do not clean from mushrooms); pulse 10 times or until finely chopped. Add the pea mixture to the mushroom mixture.
Add 2 tablespoons basil, 1/2 teaspoon salt, walnuts, and the next 7 ingredients (through egg); gently mix until well combined. Spoon the mixture inbto a 9 x 5 inch loaf pan coated with cooking spray. Bake at 375 ° for 40 minutes or until a thermometer registers 155°. Let stand for 10 minutes. Cut the loaf into 6 slices. Sprinkle with the remaining 2 tablespoons basil.
Combine the remaining 4 bell pepper halves, vinegar, and remaining 1/8 teaspoon salt in a blender or food processor; process until smooth. Serve the sauce with the meatloaf.
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