Vegetarian BBQ Walnut Meatloaf Minis

Vegetarian BBQ Walnut Meatloaf Minis

by | Oct 20, 2021 | Media Recipe

Meatless Monday just got a whole lot tastier! If you are looking to incorporate more plant-based foods into your diet, this Vegetarian BBQ Walnut Meatloaf recipe is sure to impress any meatloaf lover. 

Including more plant-based meals and foods in your diet is a great way to incorporate more vitamins, mineral, and phytonutrients. For example, the lentils and walnuts present in this recipe provide protein and healthy fats to keep you full and satisfied. Plus, you won’t even miss the meat! One of the other key ingredients in this nutrient-packed meatloaf is canned diced tomatoes—another fan favorite food found in various dishes around the globe. The incorporation of canned tomatoes enhance the flavor and juiciness of the meal itself, making it something the whole family will enjoy. Since this dish contains canned tomatoes (which are a wonderful source of the antioxidant lycopene) and other vitamins and minerals from the vegetables, you have a great source of nutrients and protein for your next meal!

Not only is this meatloaf healthy and delicious, but it can be easily prepared in no time at all. The best part about this dish is that those who aren’t huge fans of mushrooms will be able to genuinely enjoy it because they are hidden. This goes to show that adding more plants to your diet is not as difficult as you may think it is!

Get the full recipe for Vegetarian BBQ Walnut Meatloaf Minis by visiting our friends at California Walnuts.

For other vegetarian dishes, check out some of our favorites:

Shakshuka Pita Pizzas
Curried Veggie Rice Bowl
Swiss Chard Pecan Lasagna

California Avocado Veggie-Packed Meatloaf

California Avocado Veggie-Packed Meatloaf

by | Jun 14, 2021 | Media Recipe, Recipes

Avocados are one of the most popular ingredients in a variety of dishes from all over the world. They are a great addition to any meal, especially since they are a rich source of heart healthy fats that keep you feeling full and satisfied. That’s why this delicious California Avocado Veggie-Packed Meatloaf is the perfect comfort food dish! This recipe packs a powerful nutrition punch, as it contains vegetables, canned tomatoes and avocado, making it a lot more nutritious than regular meatloaf. This high-quality protein-filled meal can be served with roasted potatoes, brown rice, or quinoa on the side, making it great for lunch leftovers and dinner meal preps throughout the week.

One of the other key ingredients in this nutrient-packed meatloaf is canned diced tomatoes—another fan favorite food found in various dishes around the globe. The incorporation of canned tomatoes enhance the flavor and juiciness of the meal itself, making it something the whole family will enjoy. Since this dish contains canned tomatoes (which are a wonderful source of the antioxidant lycopene) and other vitamins and minerals from the vegetables, you have a great source of nutrients and protein for your next meal! Not only is this meatloaf healthy and delicious, but it can be easily prepared in no time at all. The best part about this dish is that those who aren’t huge fans of vegetables will be able to genuinely enjoy it because the vegetables are hidden. This goes to show that adding more vegetables to your diet is not as difficult as you may think it is!

Get the full recipe by visiting our friends at California Avocados.

For other delicious recipes, check out some of our favorites:

Pan Seared Pork Chops with Bourbon Peach Compote
Easy Chicken Curry
Pizza Stuffed Chicken
Green Chile Posole Soup

Slow Cooked Asian Meatloaf

Slow Cooked Asian Meatloaf

by | Jan 28, 2014 | Recipes

Slow Cooked Asian Meatloaf

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Ingredients
  • 1 (6-OZ.) CAN NO SALT ADDED TOMATO PASTE
  • 2 TBSP EACH: CHILI GARLIC SAUCE AND HONEY
  • 1 TBSP SOY SAUCE
  • 1 TBSP PEELED AND FINELY CHOPPED OR GRATED FRESH GINGER, DIVIDED
  • 1 (20-OZ.) PACKAGE EXTRA LEAN (99% FAT-FREE) GROUND TURKEY
  • ⅔ CUP PANKO BREAD CRUMBS*
  • ⅓ CUP EACH: DICED RED BELL PEPPER, DICED WATER CHESTNUTS AND SLICED GREEN ONIONS
  • 2 TBSP CHOPPED FRESH CILANTRO
  • 1 EGG
 
Instructions
  1. PLACE A LONG STRIP OF FOIL INSIDE THE SLOW COOKER AND PRESS INTO THE BOTTOM. (THIS WILL ALLOW YOU TO LIFT OUT THE COOKED MEATLOAF.)
  2. STIR TOGETHER TOMATO PASTE, CHILI GARLIC SAUCE, HONEY, SOY SAUCE AND HALF THE GINGER IN A SMALL BOWL; SET ASIDE.
  3. STIR TOGETHER ¼ CUP TOMATO MIXTURE, REMAINING GINGER AND ALL REMAINING INGREDIENTS IN A MEDIUM BOWL UNTIL WELL BLENDED.
  4. SHAPE MIXTURE INTO A ROUND OR OVAL LOAF TO FIT INTO YOUR SLOW COOKER AND PLACE ON FOIL.
  5. SPREAD RESERVED TOMATO MIXTURE OVER THE TOP AND SIDES OF MEATLOAF.
  6. COVER AND COOK ON LOW FOR 4 TO 6 HOURS OR UNTIL INTERNAL TEMPERATURE REACHES 165°F ON A MEAT THERMOMETER.
  7. CAREFULLY LIFT MEATLOAF OUT OF THE SLOW COOKER AND LET STAND FOR 5 MINUTES BEFORE SLICING.
  8. QUICK OVEN VARIATION: PREPARE MEATLOAF AS DIRECTED ABOVE, PLACING ON A LIGHTLY GREASED BAKING SHEET INSTEAD OF IN A SLOW COOKER. COOK IN A PREHEATED 350°F OVEN FOR 50 TO 60 MINUTES OR UNTIL MEATLOAF REACHES 165°F ON A MEAT THERMOMETER.
  9. *PANKO OR JAPANESE BREAD CRUMBS CAN BE FOUND IN THE ASIAN FOODS SECTION OR NEAR TRADITIONAL BREAD CRUMBS IN MOST SUPERMARKETS.
 
 
 
 
 
 
 
 
 
 
 
 
 
 


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