Veggie Packed Meat Loaf

Step 1: Preheat the broiler to high.

Step 2: 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.

Step 3: 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.

Step 4: Reduce the oven temperature to 375°.

Step 5: Place the mushrooms in a food processor; pulse 10 times or until finely chopped.

Step 6: 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.

Step 7: 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.

Step 8: 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.

Step 9: 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.