Protein Packed Veggie Meatloaf by Elysabeth Alfano, the Silver-Chic Chef

Ingredients

• Mushroom broth
• 1 overly full cup cooked/sliced mushrooms
• 1 cup cooked brown lentils in mushroom broth
• 1 cup cooked shelled chestnuts (seasonal) or 1 tempeh package
• 1 cup cooked quinoa in mushroom broth
• 5 roasted garlic cloves
• 1/2 HUGE onions, diced
• 3 celery sticks chopped and sautéed with onions
• 2 tsp basil
• 2 tsp oregano
• Heavily sprinkle salt/pepper
• Heavily sprinkle garlic salt
• 3 Tbs soy
• 2 Tbs teriaki
• 2 tsp cumin
• 2 tsp paprika
• 1 can tomato paste
• Juice of can of canned tomatoes
• Fresh rosemary on top for garnish