Dole Hearty Veggie Meatloaf
Cook time – 30 min
- Total time
- 50 minutes
- Preparation time
- 20 minutes
- Calories
- 170
- Portions
- 6
Directions
- Preheat oven 350°F. Coat 6 (1/2 cup) ramekins with cooking spray and lightly sprinkle with 1 tablespoon bread crumbs.
- Beat eggs in medium bowl, stir in sun-dried tomatoes and remaining 1 cup bread crumbs until combined. Set aside.
- Heat 3 tablespoons oil in large nonstick skillet over medium-high heat, stir in onions and cauliflower, cook, stirring frequently, for 8 to 10 minutes until vegetables are tender. Add mushrooms, garlic, and jalapeno; cook until the liquid from the mushrooms has evaporated, about 10 minutes. Transfer the vegetables to a large bowl to cool.
- Add bread crumb mixture and Parmesan cheese to the vegetables and mix well with your hands. Spoon mixture into prepared ramekins, place on baking sheet.
- Bake 25 to 30 minutes. Let cool slightly, then run a knife around the edges of each ramekin.
- Heat remaining 1 tablespoon oil in large nonstick skillet and add spinach, cook until wilted, and divide among serving plates. Invert each ramekin onto the spinach. Serve immediately.
Ingredients
- 1 cup plus 1 tablespoon whole wheat bread crumbs, divided
- 2 eggs
- 1/4 cup slivered oil-packed sun-dried tomatoes
- 4 tablespoons olive oil, divided
- 1 medium DOLE® Onion, diced
- 1 cup DOLE® Cauliflower, grated
- 3 cups DOLE® Mushrooms, finely chopped
- 2 garlic cloves, minced
- 1/4 cup seeded and minced jalapeno pepper
- 1/2 cup grated Parmesan cheese
- 4 cups DOLE Baby Spinach
Nutritional Facts
| Serving Per Container | |
| Serving Size | (124g) |
| Calories | 170 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (10 g) | 13% |
| Saturated Fat (2 g) | 10% |
| Cholesterol (50 mg) | 17% |
| Sodium (160 mg) | 7% |
| Total Carbohydrate (14 g) | 5% |
| Dietary Fiber (2 g) | 7% |
| Total Sugars (2 g) | |
| Protein (7 g) | |
| Calcium | 8% |
| Iron | 10% |
| Potassium (271 mg) | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.