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Vegan Meatloaf Using Mezzetta Pasta Sauces
HEALING TOMATO'S BLOG18Ingredients
90Minutes
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Ingredients
US|METRIC
3 SERVINGS
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp. cumin seeds
- 1/2 cup shredded carrots
- 1 cup red peppers (cubed)
- 1 cup zucchini (cubed)
- 1/2 cup corn (frozen)
- 1/2 tsp. salt
- 1/2 tsp. rosemary
- 1/2 tsp. basil
- 1/2 tsp. oregano
- 1 cup spinach (frozen)
- 2 cups lentil (cooked)
- 2 cups brown rice (cooked)
- 1/2 green apple (cut into large cubes)
- 1 cup panko breadcrumbs
- 3 Tbsp. flax seed meal
- 1 cup pasta sauce (Mezzetta's Napa Valley Home Made, to put inside the meatloaf)
- 2 cups pasta sauce (Mezzetta's Napa Valley Home Made, for basting the top of the vegan meatloaf)
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