Best 4 Veggie Meatloaf With Mushrooms And Sun Dried Tomatoes Recipes

Do you crave a delectable, plant-based meal that satisfies your taste buds and aligns with your dietary preferences? Look no further than our ultimate guide to cooking a tantalizing veggie meatloaf with mushrooms and sun-dried tomatoes. This flavorful dish combines the goodness of nutrient-rich vegetables, earthy mushrooms, and tangy sun-dried tomatoes, all harmoniously blended into a delectable loaf that will impress meat-eaters and vegetarians alike. Get ready to embark on a culinary journey that celebrates the versatility of plant-based cooking and indulge in a meatless masterpiece that is not only delicious but also packed with wholesome goodness.

Here are our top 4 tried and tested recipes!

SUN-DRIED TOMATO MEAT LOAF

Sun-Dried Tomato Meat Loaf image

Our kitchen staff gives Italian flair to this lightened-up meat loaf by mixing in tangy sun-dried tomatoes. The recipe yields a large loaf, so save the extras for sandwiches! You can eat this sun-dried tomato meat loaf for days! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

1-1/4 cups sun-dried tomatoes (not packed in oil)
3 cups boiling water
1/2 cup chopped onion
1/2 cup chopped green pepper
2 teaspoons canola oil
1 large egg, lightly beaten
1/2 cup whole milk
1 cup soft bread crumbs
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dried thyme
1-1/2 pounds ground beef
1/4 cup ketchup

Steps:

Preheat oven to 350°. In a large bowl, combine tomatoes and water; let stand for 15 minutes or until softened. Meanwhile, in a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the egg, milk and bread crumbs. , Drain and chop the tomatoes; set aside 1/4 cup for topping. Add onion mixture, basil, oregano, salt, pepper, thyme and remaining chopped tomatoes to the egg mixture. Crumble beef over mixture and mix lightly but thoroughly. Shape into a loaf in an ungreased 13x9-in. baking dish. , Combine ketchup and reserved tomatoes; spread over loaf. Bake, uncovered, until no pink remains and a thermometer reads 160°, 55-60 minutes. Drain; let stand for 10 minutes before slicing.

Nutrition Facts : Calories 169 calories, Fat 8g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 515mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

TOMATO MUSHROOM MEATLOAF

Tomato Mushroom Meatloaf image

Yummy, moist meatloaf with an Italian twist.

Provided by Lisa

Categories Meat and Poultry Recipes Pork Ground Pork Recipes

Time 1h15m

Yield 10

Number Of Ingredients 7

Ingredients

2 pounds lean ground beef
1 pound ground pork
2 cups spaghetti sauce (such as Ragu®), divided
1 (1 ounce) package dry onion and mushroom soup mix (such as Lipton®)
1 cup Italian seasoned dry bread crumbs
2 eggs, beaten
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Mix beef, pork, 1 cup spaghetti sauce, and dry soup mix together in a bowl. Add bread crumbs and eggs; stir to incorporate. Divide meat mixture between two loaf pans.
Stir remaining 1 cup spaghetti sauce and condensed cream of mushroom soup together in a bowl.
Bake meat loaves in the preheated oven for 30 minutes. Pour cream of mushroom soup mixture over the top of each loaf and return to oven. Continue baking loaves until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 406.9 calories, Carbohydrate 18.8 g, Cholesterol 131 mg, Fat 22.6 g, Fiber 2 g, Protein 30.3 g, SaturatedFat 8 g, Sodium 880.6 mg, Sugar 5.6 g

MEATLOAF WITH SUN-DRIED TOMATOES

Meatloaf With Sun-Dried Tomatoes image

Does the world really need another meat loaf recipe? YES...this one! I have converted three meat loaf haters into meat loaf lovers with this recipe. It's now the only recipe I use, and I make it with turkey. If you are lucky enough to have leftovers, you will enjoy a really delicious meat loaf sandwich.

Provided by Geema

Categories Poultry

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 tablespoons olive oil
1 large onion, chopped
3 celery ribs, chopped
1 1/2 lbs ground chicken or 1 1/2 lbs ground beef
1 1/2 cups fresh breadcrumbs
2/3 cup chopped drained sun-dried tomato packed in oil
1/2 cup milk
2 eggs
2 teaspoons dried rubbed sage
2 teaspoons dried oregano
2 teaspoons salt
2 teaspoons ground pepper
ketchup

Steps:

Preheat oven to 375 degrees F.
Grease a loaf pan, preferably glass.
Heat oil in skillet over medium heat.
Add onion and saute for 5 minutes; add celery and continue cooking until veggies are very tender, about 15 minutes longer.
Transfer to large bowl.
Add all remiaining ingredients except ketchup to vegetables in bowl.
Mix thoroughly.
Transfer to prepared pan and press mixture down well, smoothing the top.
Bake for 1 hour.
Spread ketchup on taop and bake about 15 minutes longer.
Let sit for 5 minutes.
slice and serve.

Nutrition Facts : Calories 384.1, Fat 17.7, SaturatedFat 4.3, Cholesterol 143.2, Sodium 1122.1, Carbohydrate 27.1, Fiber 3.1, Sugar 3.2, Protein 29.9

SUN DRIED TOMATO PORK MEATLOAF

Sun Dried Tomato Pork Meatloaf image

This recipe was adapted from the CBC cooking show Best Recipes Ever with slight adjustments. This recipe is done in a toaster oven and works very well.

Provided by Lori Mama

Categories Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 1/2 cups chopped brown button mushrooms
1/2 cup minced onion
1 stalk celery, finely chopped
2 garlic cloves, minced
2 tablespoons balsamic vinegar or 2 tablespoons wine vinegar
1 egg
1/2 cup panko breadcrumbs
1/3 cup chopped drained sun-dried tomato packed in oil
1/2 teaspoon dried thyme
salt and pepper
1 lb ground lean pork
3 tablespoons chili sauce or 3 tablespoons ketchup
1 tablespoon Dijon mustard
1/4 teaspoon dried thyme

Steps:

In skillet, heat oil over medium-high heat; fry mushrooms, onion, celery and garlic, stirring occasionally, until softened, about 5 minutes. Stir in vinegar; cook until evaporated, about 30 seconds. Let cool slightly.
Meanwhile, in large bowl and using fork, beat egg; blend in Panko crumbs, tomatoes, thyme, salt and pepper. Mix in mushroom mixture and pork. Pack into 8- x 4-inch (1.5 L) loaf pan, mounding top.
Topping: In small bowl, combine chili sauce, mustard and thyme; spread over loaf. (Make-ahead: Cover and refrigerate for up to 12 hours.).
Bake in 350°F (180°C) toaster oven until meat thermometer registers 170°F (75°C), 45 to 50 minutes. Let stand for 5 minutes. Drain off fat.

Nutrition Facts : Calories 462.9, Fat 31, SaturatedFat 10.2, Cholesterol 128.3, Sodium 431.2, Carbohydrate 20, Fiber 3, Sugar 5.2, Protein 25.1

Tips:

Use a variety of mushrooms: Different types of mushrooms will add different flavors and textures to your meatloaf. Some good options include cremini, shiitake, and oyster mushrooms.
Don't overcook the vegetables: The vegetables should be cooked until they are tender, but not mushy. If you overcook them, they will lose their flavor and nutrients.
Use a good quality breadcrumb: The breadcrumb is what will bind the meatloaf together. Make sure to use a breadcrumb that is fresh and has a good texture.
Don't overmix the meatloaf: Overmixing the meatloaf will make it tough. Mix the ingredients just until they are combined.
Let the meatloaf rest before slicing: This will help the meatloaf to hold its shape when you slice it.

Conclusion:

Veggie meatloaf is a delicious and healthy alternative to traditional meatloaf. It is packed with flavor and nutrients, and it is easy to make. Whether you are a vegetarian or not, you will enjoy this tasty dish. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a side salad.