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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 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
  • teaspoon black pepper
  • 1 cup cooked brown rice
  • 1 cup chickpeas
  • 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
  • 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.

Video

Notes

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

Nutrition

Calories: 381kcal | Carbohydrates: 47.5g | Protein: 8.9g | Fat: 19g | Fiber: 6.6g
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