Veggie-packed meat loaf from Cooking Light Magazine, September 2015 (page 74)

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Notes about this recipe

  • MidwesternerTT on March 10, 2016

    Very tasty, and I'll certainly make it again. When describing this to eaters, perhaps call it mushroom walnut meatloaf so they're ready for the firm bites of walnuts and lots of great mushroom flavor. Interesting but lengthy cooking process, about 2 1/2 hours total (1 1/4 hour prep, 55 min bake). Also plenty of prep bowls. I used oatmeal in place of the bulgur, dried basil in place of fresh.

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