Veggie-Packed Meat Loaf

• 3 large red bell peppers
• 8 ounces presliced cremini mushrooms
• 1 tablespoon olive oil
• 1 cup chopped red onion
• 4 garlic cloves, minced
• 3/4 cup unsalted chickpeas (garbanzo beans), rinsed and drained
• 3/4 cup frozen green peas, thawed
• 1/4 cup chopped fresh basil, divided
• 5/8 teaspoon kosher salt, divided
• 1/2 cup chopped walnuts, toasted
• 1/4 cup uncooked bulgur
• 2 tablespoons 1% low-fat milk
• 2 teaspoons Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 8 ounces 90% lean ground beef
• 3 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup)
• 1 large egg, lightly beaten
• Cooking spray
• 1 tablespoon balsamic vinegar

1. Preheat broiler to high.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Wrap peppers in foil, sealing edges. Let stand 10 minutes. Peel. Finely chop 2 pepper halves; place in a large bowl. Set aside remaining 4 pepper halves.
3. Reduce oven temperature to 375u0b0.
4. Place mushrooms in a food processor; pulse 10 times or until finely chopped.
5. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; saute 6 minutes or until tender. Add garlic; saute 1 minute, stirring constantly. Add mushrooms; saute 10 minutes or until liquid almost evaporates, stirring occasionally. Cool 5 minutes. Add mushroom mixture to chopped bell peppers.
6. Place chickpeas and peas in food processor (do not clean from mushrooms); pulse 10 times or until finely chopped. Add pea mixture to mushroom mixture. Add 2 tablespoons basil, 1/2 teaspoon salt, walnuts, and next 7 ingredients (through egg); gently mix until well combined. Spoon mixture into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 375u0b0 for 40 minutes or until a thermometer registers 155u0b0. Let stand 10 minutes. Cut loaf into 6 slices. Sprinkle with remaining 2 tablespoons basil.
7. Combine remaining 4 bell pepper halves, vinegar, and remaining 1/8 teaspoon salt in a blender or food processor; process until smooth. Serve sauce with meat loaf.

red bell peppers, cremini mushrooms, olive oil, red onion, garlic, unsalted chickpeas, frozen green peas, fresh basil, kosher salt, walnuts, milk, mustard, freshly ground black pepper, ground beef, cheese, egg, cooking spray, balsamic vinegar

Taken from www.myrecipes.com/recipe/veggie-packed-meat-loaf (may not work)