Preheat oven to 180°C fan-forced. Lightly grease a 5cm deep, 13cm x 23cm (base) loaf pan

Heat 2 tablespoons of the oil in a large non-stick frying pan over high heat. Add mushrooms. Cook, stirring occasionally, for about 4 minutes, or until mushrooms are softened

Transfer to a large bowl. Set aside to cool. Drain off any liquid. Transfer 1/2 cup of the mushrooms to a bowl and set aside

Add mince, precooked rice and quinoa, green onions, carrot, zucchini, capsicum and half the parmesan and half the thyme to mushrooms in the pan. Season

Mix with clean hands until well combined. Press mixture into prepared pan. Smooth surface

Sprinkle over reserved mushrooms and remaining thyme, gently pressing them into the meatloaf. Bake for about 40-45 minutes, or until cooked when tested with a skewer

Stand for 15 minutes

Meanwhile, increase oven to 220°C fan-forced. Place tomatoes onto a greased baking tray. Drizzle with remaining oil. Season

Roast for about 5 minutes, or until skins start to split. Turn meatloaf onto a tray, then turn upright. Sprinkle over remaining parmesan, slice and serve with roasted tomatoes