Sun Dried Tomato Meatloaf

Sun Dried Tomato Meatloaf

Sun Dried Tomato Meatloaf

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!

Sun Dried Tomato Meatloaf

Sun Dried Tomato Meatloaf Ingredients: 

For Meatloaf

  • 3 tbsp olive oil
  • 1 tsp minced garlic
  • 1 cup chopped white button mushrooms
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/2 cup chopped sweet white onion
  • 1/2 cup chopped sun dried tomatoes
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper
  • 1 cup cooked brown rice
  • 1 cup chickpeas
  • 1/3 cup gluten free breadcrumbs
  • 1/2 cup tomato sauce
  • 2 tbsp coconut aminos

For Salad

  • 4 cups arugula or other leafy greens
  • 1/2 cup sliced grape tomatoes
  • 1/4 cup red wine vinegar
  • 2 tbsp olive oil
  • 1 tbsp agave nectar
  • 1/3 cup shaved Parmesan cheese

Sun Dried Tomato Meatloaf

Sun Dried Tomato Meatloaf

Sun Dried Tomato Meatloaf

Sun Dried Tomato Meatloaf

Sun Dried Tomato Meatloaf

Sun Dried Tomato Meatloaf

Sun Dried Tomato Meatloaf

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!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: dinner, Lunch, Main Dish
Cuisine: Italian
Keyword: gluten free, low calorie, plant based, vegan, vegetarian
Servings: 4 meals
Calories: 381kcal
Author: Meal Prep on Fleek

Ingredients

For Meatloaf

  • 3 tbsp olive oil
  • 1 tsp minced garlic
  • 1 cup chopped white button mushrooms
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/2 cup chopped sweet white onion
  • 1/2 cup chopped sun dried tomatoes
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper
  • 1 cup cooked brown rice
  • 1 cup chickpeas
  • 1/3 cup gluten free breadcrumbs
  • 1/2 cup tomato sauce
  • 2 tbsp coconut aminos

For Salad

  • 4 cups arugula or other leafy greens
  • 1/2 cup sliced grape tomatoes
  • 1/4 cup red wine vinegar
  • 2 tbsp olive oil
  • 1 tbsp agave nectar
  • 1/3 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.

Notes

WW Smart Points= Green:10  Blue:8  Purple:7

Nutrition

Calories: 381kcal | Carbohydrates: 47.5g | Protein: 8.9g | Fat: 19g | Fiber: 6.6g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

 

 

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