Vegan Meatloaf Using Mezzetta Pasta Sauces recipes

Ingredients

• 2 Tbsp of extra virgin olive oil
• 1/2 tsp of cumin seeds
• 1/2 cup of shredded carrots
• 1 cup of red peppers cubed
• 1 cup of zucchini, cubed
• 1/2 cup of corn, frozen
• 1/2 tsp of salt
• 1/2 tsp of rosemary
• 1/2 tsp of basil
• 1/2 tsp of oregano
• 1 cup of spinach, frozen
• 2 cups of lentil, cooked
• 2 cups of brown rice, cooked
• 1/2 of a green apple cut into large cubes
• 1 cup of Panko breadcrumbs
• 3 tbsp of flax seed meal
• 1 cup of Mezzetta's Napa Valley Home Made Pasta Sauce to put inside the meatloaf
• 2 cups of Mezzetta's Napa Valley Home Made Pasta Sauce for basting the top of the vegan meatloaf

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