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Give yourself a meatless day.  If you are in the mood to prepare a very tasty but hearty dish this can be it! A vegetarian Meatloaf.  This recipe is packed with healthy fillers, like Quinoa, zucchini, carrots and flax meal.  This meatloaf can be made using a cupcake pan or a regular baking pan.
If using a cupcake pan, you can add mashed potato topping and make it look like frosting.  Your kids will be more incline to eat them then.
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Vegetarian Meatloaf with Quinoa
A Vegetarian meatloaf made of garbanzo beans, quinoa, zucchini and carrots.
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Prep Time 15-20 minutes
Cook Time 30 minutes
Servings
small servings
Ingredients
Prep Time 15-20 minutes
Cook Time 30 minutes
Servings
small servings
Ingredients
Instructions
  1. Preheat oven to 375°. Lightly oil a 12 cupcake pan or you can use rectangular 11 x 7 x 2 inches.
  2. Place all meatloaf ingredients into a bowl reserving a 1/4 cup of Panko bread crumbs, and using a potato masher of a large fork mash all the ingredients are well mixed, leaving it chunky. You can separate the mix in batches.
  3. Add mixture to the pan pressing down and top with the remaining Panko and Parmesan cheese. Bake for 30 minutes until golden.
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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