Meatloaf is a timeless family meal that's hearty and delicious, so we hope you share our Sun Dried Tomato Meatloaf dinner meal prep recipe with your loved ones. Per usual, there's an MPOF spin on this classic dish that ensures everyone can enjoy it. We strive to bring you delicious alternatives to your favorite dishes, and this meatloaf is meatless. That's right -- a juicy plant-based meatloaf to enjoy during the colder months. We substitute ground beef and bread for chickpeas and brown rice and use gluten-free breadcrumbs. The meatloaf is served with a fresh and light salad that compliments the meatloaf's flavors.
This hearty meatloaf will please even meat-eaters with its rich texture and savory flavors. It is full of fiber, vitamins and plenty of protein to keep you full!
How long will Sun Dried Tomato Meatloaf last for?
Your Sun Dried Tomato Meatloaf should last between 3 and 4 days. It may be closer to 3 days since this is a vegan recipe. Proper storage is the key to lasting meal prep recipes. When you're ready to store away the meatloaf, put the leftovers in an airtight container or heavy-duty freezer bags. You can also wrap the meatloaf tightly in aluminum foil or freezer paper.
Can Sun Dried Tomato Meatloaf be frozen?
Yes, you can freeze Sun Dried Tomato Meatloaf. Freezing plant-based recipes is a money-saving and easy idea for simplifying your life! You can store the remaining dinner meal prep recipe in airtight containers, aluminum foil, freezer bags, or freezer wrap -- just as you would when refrigerating it. Your Sun-Dried Tomato Meatloaf will retain its flavor for 3-4 months in the freezer.
Sun Dried Tomato Meatloaf Ingredients:
For Meatloaf
- 3 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 cup chopped white button mushrooms
- ½ cup chopped celery
- ½ cup chopped carrots
- ½ cup chopped sweet white onion
- ½ cup chopped sun dried tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 cup cooked brown rice
- 1 cup chickpeas
- ⅓ cup gluten free breadcrumbs
- ½ cup tomato sauce
- 2 tablespoon coconut aminos
For Salad
- 4 cups arugula or other leafy greens
- ½ cup sliced grape tomatoes
- ¼ cup red wine vinegar
- 2 tablespoon olive oil
- 1 tablespoon agave nectar
- ⅓ cup shaved Parmesan cheese
How do you make Sun Dried Tomato Meatloaf?
Great question! Do you know how long traditional meatloaf takes to cook? Traditional meatloaf recipes take over an hour to cook in the oven. But not this meatless version! Our Sun Dried Tomato Meatloaf is ready in 40 minutes. Amazing!
Start by preheating your oven to 350 degrees and line a baking sheet with parchment paper. Get ready to form your meatloaf by heating 1 tablespoon of olive oil in a medium skillet over medium heat. Get your mushrooms, celery, carrots, and onion and put them in the skillet. Sauté for 5 minutes, then stir in sun-dried tomatoes and garlic. Cover and cook until the vegetables are tender. When they're done cooking, remove from heat and let stand for 3 minutes. Doesn't that smell so good?!
Next, grab your food processor. In your processor, add brown rice, breadcrumbs, chickpeas, dried seasonings, sautéed vegetables, and 2 tablespoon of olive oil. Use the pulse setting until everything is thoroughly mixed. You can tell it's thoroughly mixed when the texture is slightly chunky. In a separate bowl, stir tomato sauce and coconut aminos together. This will be used to brush your meatloaf with. Form your meatloaf mixture into a 7x4 inch loaf on parchment paper. Brush the loaf with 3 tablespoon of tomato sauce and bake for 20 minutes.
When your Sun Dried Tomato Meatloaf is done, let it cool for 5 minutes before slicing. Add the rest of your tomato sauce mixture on the slices.
How to portion Sun Dried Tomato Meatloaf?
Store your cooked Sun Dried Tomato Meatloaf dinner meal prep recipe in 4 dual-compartment meal prep containers. You'll need 4 plastic cups for the red wine vinaigrette. Place the salad and dressing in the smaller compartment and two slices of meatloaf in the bigger compartment. Don't forget to top your meatloaf slices with a spoonful of tomato sauce!
More Meatloaf meal prep recipes:
We have three more meatloaf recipes for you! All Paleo-friendly recipes.
Apple BBQ Meatloaf & Mashed Potato Meal Prep
Meatloaf & Mashed Potato Meal Prep
Other tips for making Sun Dried Tomato Meatloaf:
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Handle your loaf with care while mixing. If you don't have a food processor, use your hands.
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For extra moisture and a perfected shape, add cashew milk. It's dairy-free and compliments savory flavors.
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Throw chilled slices on the grill for meatless burgers!
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Add walnuts or pecans for a more crumbly, meat-like texture.
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Use nutritional yeast for a more savory flavor profile.
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Get your Sun Dried Tomato Meatloaf holiday-ready by adding festive fruits like cranberry and orange.
Ingredients
For Meatloaf
- 3 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 cup chopped white button mushrooms
- ½ cup chopped celery
- ½ cup chopped carrots
- ½ cup chopped sweet white onion
- ½ cup chopped sun dried tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 cup cooked brown rice
- 1 cup chickpeas
- ⅓ cup gluten free breadcrumbs
- ½ cup tomato sauce
- 2 tablespoon coconut aminos
For Salad
- 4 cups arugula or other leafy greens
- ½ cup sliced grape tomatoes
- ¼ cup red wine vinegar
- 2 tablespoon olive oil
- 1 tablespoon agave nectar
- ⅓ cup shaved Parmesan cheese
Instructions
- Preheat oven to 350ºF and line a baking sheet with parchment paper. Heat 1 tablespoon of olive oil over medium heat in a medium skillet and add mushrooms, celery, onion, and carrots. Sauté for 5 minutes. Stir in sun dried tomatoes and garlic. Cover and continue to cook 5 minutes longer or until vegetables are tender. Remove from heat and cool for 3 minutes.
- Add brown rice, breadcrumbs chickpeas, dried seasonings, sautéed vegetables and remaining 2 tablespoons of olive oil to a food processor and pulse until thoroughly mixed. Scrape sides as needed. The mixture should be just slightly chunky.
- Stir together tomato sauce and coconut aminos. Form vegetable mixture into a 7x4 inch loaf on parchment paper using hands to gently but firmly shape. Brush with 3 tablespoons of tomato sauce mixture. Bake for 20 minutes. Remove from oven and cool for 5 minutes before slicing into 8 slices.
- Place 2 slices of meatloaf in a large compartment of teal MPOF containers. Spoon remaining tomato sauce on each meatloaf serving. Stir together red wine vinegar, olive oil, and agave nectar. Divide between 4 small sauce cups. Add arugula, tomatoes, and Parmesan to 4 smaller compartments along with a side of red wine vinaigrette.
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