I’ve used pretty much whatever is in my fridge — carrots, broccoli, peas, cauliflower. You could even use squash. Just don’t use anything with a LOT of liquid (like 1 full cup of tomatoes or bell peppers). You just want them fully cooked so you can mash or puree them easily. This tends to be my go to recipe for using up frozen veggies that are starting to get freezer burnt or veggies that I cooked for dinner a night or two before.

This recipe is very forgiving. I use the mushrooms to add a little moisture and a meaty bite. You can replace mushrooms with any other soft vegetable if you dont like them (cooked cauliflower or carrots would be good). If you don’t mind soy then hydrated TVP or pressed and crumbled tofu would work, as well.

Some meatless meatloaf recipes can be pretty time intensive, but this one is really easy: just chop, mix, and bake. Hope you give it a try (and love it)!