Our No Meat Loaf is vegetarian, and low in fat. Good for weight loss. If you’ve been trying to eat with vegetarian bent, this is a great place to start.
Make 6 Servings
1 tablespoon olive oil
1 pound broccoli florets, finely chopped
1 1/2 cups finely chopped mushrooms
1/2 pound cauliflower, finely chopped
1 red bell pepper, seeded and finely chopped
1 1/2 cups cooked regular long-grain rice
Half 10-ounce box frozen chopped spinach, thawed and squeeze dry
2 sun-dried tomato halves (not oil-packed), soaked, drained and chopped
3 tablespoons minced basil
2 tablespoons grated Parmesan cheese
2 tablespoons cider vinegar
1/2 teaspoons grated lemon zest
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 egg whites, lightly beaten
2 tablespoons tomato paste
Preheat the oven to 350F; spray a 9×5″ loaf pan with non-stick cooking spray.
In a large non-stick skillet, heat the oil. Add the broccoli, mushrooms, cauliflower and bell pepper; saute until the broccoli is tender and most of the liquid evaporates, 8-10 minutes.
Stir in the rice, spinach, tomatoes, basil, cheese, vinegar, lemon zest, salt and pepper. Remove from the heat; cool slightly. Stir in the egg whites. Press the vegetables mixture into the pan; spread the tomato paste on top of the loaf. Bake until firm, 40-45 minutes; cool 10-15 minutes before slicing.
photo credit by pinterest.com