Preheat oven to 400 degrees. In a small pot, bring 1 1/2 cups water and a large pinch of salt to a boil. Add the quinoa, cover, and cook for 15-20 minutes, until tender.

Halve, peel, and dice the onion. Core, seed, and remove the white ribs from the bell pepper, then finely dice. Peel and finely dice the carrot. Finely dice the mushrooms. Halve the radishes. Cut the broccoli florets into bite-sized pieces (if they aren’t already).

Place the radishes and broccoli on a baking sheet with 1 tablespoon oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, until golden brown.

Heat 1 tablespoon oil in a large pan over medium-high heat. Add the bell pepper, onion, carrot, and mushrooms to the pan. Cook, tossing, for 5-7 minutes, until softened and slightly golden brown. Add half the stock concentrate and 1 cup water to the pan. Bring to boil for 3-5 minutes, until liquid is reduced by half. Season with salt and pepper.

Assemble the meatloaf: in a large bowl, combine the cooked quinoa, Parmesan, and vegetable mixture. Season with salt and pepper. Pack the meatloaf tins with the quinoa mixture and bake for 10-12 minutes, until set.

Make the ketchup pan-sauce: add the ketchup, remaining stock concentrate, and 1/2 cup water to the same pan you cooked the vegetables in. Bring the mixture to a boil over medium heat and reduce until thick, 1-2 minutes. Season with salt and pepper.

Plate the veggie loaves by quickly flipping each tin onto a plate. Let it sit for a few seconds, and then gently lift the tin away. Place the crispy broccoli and radishes alongside, then top with the ketchup pan-sauce. Enjoy!