Dole Hearty Veggie Meatloaf
![hearty-veggie-meat-loaf_1200x600](/-/media/project/dole/recipe-images/hearty-veggie-meat-loaf_1200x600.jpeg?h=600&w=1200&rev=9799c312576547c6b9abcfddcc0fd589&hash=40E1B706A7C6095A99FD98B3119746A2)
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
- 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.