A classic meatloaf dish made vegan with our neat egg and neat Original Mix. Enjoy your favorite meal with plant-based protein.
1 package neat Original Mix
1 large egg or neat egg (vegan)
2 tbsp extra-virgin olive oil
2 large red bell peppers, finely chopped
2 large green bell peppers, finely chopped
1 large red onion, finely diced
1 tsp sea salt, divided
3 tbsp marinara sauce
2 large garlic cloves, minced
1/4 tsp ground cinnamon (optional)
1/3 cup dry old-fashioned rolled oats
1 1/2 tsp finely chopped fresh thyme leaves
Heat oil in a (PFOA-free) nonstick Dutch oven or extra-large deep skillet over medium heat.
Add bell peppers, onion, and 3/4 teaspoon of the salt, increase heat to medium-high, and saute until vegetables are fully softened and onion begins to brown, about 18 to 20 minutes. Set aside and cover to keep warm. (Makes about 3 cups bell pepper relish.)
Preheat oven to 400 F. Stir together egg (or neat egg), marinara sauce, garlic, cinnamon (if using), and the remaining 1/4 tsp salt until evenly combined.
Add neat Original mix, oats, thyme, and 1 1/2 cups of the bell pepper relish and stir until well combined. Sculpt the neat loaf mixture into four (5- to 5 1/2-inch long) oval loaves, about 2/3 cup each, on parchment paper-lined baking sheet.
Bake until cooked through and browned, about 40 to 45 minutes.
Generously top with the remaining bell pepper relish and serve as an entree.