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This is a wonderful vegetarian version of meatloaf. It's so scrumptious & delicious. It has just the right touch of balsamic vinegar and sun dried tomatoes - serve with noodles or rice and you have a delightful meal that will please even meat-eater friends :-) I came up with this recipe when I combined two other recipes trying to make a nice filling for stuffed eggplant. But we liked the "stuffing" better alone as a loaf or shaped into a patty.
Units: US | Metric
Serving Size: 1 (233 g)
Servings Per Recipe: 4