Step 1

Preheat oven to 350°F.

Step 2

Drain liquid from buckwheat and quinoa and pour into food processor.

Step 3

Sauté onions mushrooms and garlic until the onions are translucent.

Step 4

Add the cabbage to the pan with the onions and mushrooms and cook until cabbage is wilted, making sure all moisture is reabsorbed.

Step 5

Pour into food processor along with remaining meatloaf ingredients and mix lightly.

Step 6

Let sit for at least 15 minutes.

Step 7

Add all tomato topping ingredients to a blender and blend until smooth.

Step 8

Scoop meatloaf mixture into a parchment lined bread pan and smooth top.

Step 9

Pour tomato topping mixture on top and smooth.

Step 10

Bake for 1 hour.

Step 11

Remove from oven and let cool for 15-20 minutes.

Step 12

Remove meatloaf from pan and place onto a serving plate.

Step 13

Will keep in the fridge in an airtight container for about 5 days.