Veggie Meatloaf

  1. Clean bell peppers and leave them whole. Peel onions and slice in ringlets. Leave ringlets in tact. Peel garlic. Using Olive Oil, grease outside of the peppers, bottoms and tops of the onion ringlets, the garlic clove, as well as the bottom of a cookie sheet, well. Stone wear works best for this. Put in the oven on broil, turning frequently as the vegetables brown. Remove from the oven and let cool. Once cooled, process in a food processor to a slightly chunky consistency all but the bell peppers. Carefully remove the stem, veins, and seeds from the bell peppers and process the skins in the food processor
  2. While the vegetables are roasting, shred zucchini and process the sun dried tomatoes, portobello mushrooms, and spinach in a food processor or with a knife, to a slightly chunky consistency.
  3. In a large bowl, combine the ground beef, sausage, eggs, and a dash of salt and pepper, well. Add in the vegetables and combine well, again.
  4. To make individual meatballs: line cupcake pans with cup cake liners (foil or paper work fine). Grab enough mixture to fit in the palm of your hand and pack and roll around between both hands until well formed. Drop into liners.
  5. To make individual meatloaves: a mini loaf pan does perfect sized servings. Pack the mixture into the pan, pushing down to remove any air pockets.
  6. Cook at 425 for 30 minutes then turn the pan the opposite direction it was facing to brown the other side. It will take 15-30 minutes more to be fully cooked.
  7. *The meatloaf will release a lot of liquid so put something underneath it to catch the drippings.

vegetable meatloaf, bell peppers, onions, garlic, olive oil, zucchini, tomatoes, pack portobello mushrooms, fresh spinach, ground beef, italian sausage, eggs, salt, pepper

Taken from www.epicurious.com/recipes/member/views/veggie-meatloaf-51279541 (may not work)

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