Recipe: Vegetarian Quinoa Meatloaf

When you think of "comfort foods," meatloaf is probably at the top of the list. This meatless version is packed with flavor and nutrition, with lots of healthy veggies, plus quinoa for protein and texture. Whether you're a full-time vegetarian, have given up meat for Lent, or are just looking for a hearty meatless meal, give this one a try.

Meatless Quinoa Loaf

Ingredients:

8 ounces fresh mushrooms, sliced
1 can garbanzo beans
3/4 cup oats
2 cups cooked quinoa
1 cup frozen green peas
fresh parsley or thyme
1 cup sweet onions, finely chopped
10 sundried tomatoes in oil, chopped
salt and pepper to taste
2 tablespoons olive oil
1 egg

Directions:

• Preheat oven to 350 degrees F.
• Lightly grease an 8-inch loaf pan with oil or cooking spray and set aside.
• Heat oil in a large skillet on medium-high heat. 
• Add mushrooms, onions, and salt and pepper to taste. 
• Cook 6 to 8 minutes, stirring occasionally, until mushrooms are golden brown.
• At the same time, put oats, beans, and 1/2 cup water in a food processor and blend until almost smooth. 
• Combine mushrooms, quinoa, peas, bean mixture, parsley, tomatoes, onion, egg, salt and pepper in a large bowl. 
• Transfer this mixture to a prepared loaf pan and gently press and shape evenly, with a slight bulge in the middle. 
• Bake for 60 to 75 minutes until firm and golden brown. 
• Let the loaf cool for around 10 minutes before slicing. Serve immediately.