A healthy and delicious vegetable-packed meatloaf.
2 cups water
1-1/2 cups DOLE® Chef-Ready Mirepoix Vegetable Puree
2 cups mushrooms, diced and cooked
2 tablespoons olive oil
2 tablespoons onion powder
1 tablespoon ground sage
1 tablespoon dried Italian seasoning, crushed
1 garlic clove, crushed
1/4 teaspoon cayenne pepper
2-1/2 cups old fashioned or quick cooking oats
1 teaspoon salt
1/2 cup DOLE Chef-Ready Sofrito Blend Vegetable Puree
Preheat oven to 350°F . Spray two 8 x 5-inch loaf pans with cooking spray.
Place all ingredients except oats and Sofrito Puree in a large saucepan and bring to boil.
Add oats and remove from heat. Cool for 5 minutes. Divide oatmeal mixture evenly between the two loaf pans.
Spread Sofrito Puree on top of oatmeal mixture, almost to the edges of the loaf. Bake for 45 minutes or until a wooden pick inserted in the middle of the loaf comes out clean.
serves 16