Dole Hearty Veggie Meatloaf

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

Directions

1. Preheat oven 350°F. Coat 6 (1/2 cup) ramekins with cooking spray and lightly sprinkle with 1 tablespoon bread crumbs.
2. Beat eggs in medium bowl, stir in sun-dried tomatoes and remaining 1 cup bread crumbs until combined. Set aside.
3. 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.
4. 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.
5. Bake 25 to 30 minutes. Let cool slightly, then run a knife around the edges of each ramekin.
6. 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.