Vegetarian Meatloaf

There’s something wonderfully comforting about a hearty loaf that evokes a sense of home. This Vegetarian Meatloaf is not just a plant-based twist on a classic; it’s a wholesome, nutrient-packed dish that can bring joy to any mealtime, whether it’s a busy weeknight dinner or a cozy weekend gathering. Filled with earthy flavors and rich textures, this meatloaf offers both deliciousness and satisfaction without the meat. Plus, it’s a fantastic opportunity to sneak in wholesome ingredients like brown rice and a medley of nuts and mushrooms.

What Makes This Recipe Special

Vegetarian Meatloaf is an enticing option that doesn’t skimp on taste or texture. Here are just a few reasons to make this dish:

• Crowd-Pleaser: This recipe is perfect for families and guests, even those who typically opt for meat. The blend of ingredients ensures every bite is packed with flavor and nutrition.
• Easy to Make: With straightforward steps and minimal prep, this dish will quickly become a favorite in your rotation.
• Budget-Friendly: Packed with affordable staples like rice, beans, and nuts, it’s a meal that won’t break the bank while keeping everyone satisfied.
• Versatile: You can easily adapt this recipe to suit dietary needs or preferences.

"This Vegetarian Meatloaf is a game changer! Packed with flavor and easy to make, it’s quickly become a weekly staple in our house.” – Happy Home Cook

How to Prepare This Recipe

Making Vegetarian Meatloaf is a breeze with a few simple steps. To start, you’ll want to gather your ingredients and follow this handy guide. In no time, you’ll have a warm and hearty meal ready to go.

1. First, cook 1/2 cup dry brown rice until it yields 1 1/2 cups cooked rice. Set this aside.
2. Preheat your oven to 375°F (190°C).
3. Toast the walnuts and cashews for about 8-10 minutes on a baking sheet until they’re lightly browned, then set them aside to cool.
4. In a skillet, heat some olive oil and sauté the finely chopped onion and minced garlic until they’re translucent – this gives your meatloaf a flavorful base. Add the shiitake and baby bella mushrooms along with the herbs, cooking until the mushrooms are golden and fragrant.

Ingredients You’ll Need

To whip up this delightful Vegetarian Meatloaf, gather the following items:

• 1 1/2 cups cooked brown rice (1/2 cup dry)
• 1 1/2 cups walnuts
• 1/2 cup cashews
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 ounces shiitake mushrooms, finely chopped
• 3 ounces baby bella mushrooms, finely chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons olive oil
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 4 large eggs, lightly beaten
• 1 cup cottage cheese
• 12 ounces Swiss cheese, grated
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Feel free to experiment with substitutions, such as different cheeses or nuts, to cater to your taste preferences!

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Step-by-Step Directions

1. Cook the Rice: Prepare the brown rice by cooking 1/2 cup dry until it yields 1 1/2 cups cooked. Let it cool.

2. Preheat: Set your oven to 375°F (190°C).

3. Toast Nuts: Spread the walnuts and cashews on a baking sheet and toast for 8-10 minutes until they turn lightly brown. Allow them to cool before chopping.

4. Sauté Veggies: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for about 3 minutes until translucent. Stir in the finely chopped mushrooms, marjoram, thyme, and sage, cooking until the mushrooms are golden (about 5 minutes).

5. Combine Ingredients: In a large mixing bowl, combine the sautéed mixture with the toasted nuts, cooked rice, parsley, cottage cheese, Swiss cheese, beaten eggs, salt, and pepper. Mix well until everything is thoroughly incorporated.

6. Prepare Baking Pan: Butter a 9-inch loaf pan and line it with parchment paper. Pour the meatloaf mixture into the pan, smoothing the top with a spatula.

7. Bake: Place the loaf in the oven and bake for 1 hour or until it’s golden brown.

8. Cool and Serve: After baking, let the meatloaf cool in the pan for about 20 minutes. Invert it onto a plate, slice it up, and serve warm.

Perfect Pairings for Vegetarian Meatloaf

This Vegetarian Meatloaf pairs beautifully with various side dishes to create a complete meal. Here are some serving ideas:

• Fresh Salad: A simple green salad dressed with lemon vinaigrette adds a crisp contrast to the rich meatloaf.
• Roasted Veggies: Serve alongside roasted seasonal vegetables for a hearty, wholesome addition.
• Mashed Potatoes: Creamy mashed potatoes or a savory cauliflower mash bring a comforting, velvety texture to your plate.

Best Way to Store Vegetarian Meatloaf

To keep your Vegetarian Meatloaf fresh:

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
• Freeze: For longer storage, wrap slices in plastic wrap and place them in a freezer-safe bag. They can last in the freezer for up to 3 months.
• Reheat: When you’re ready to enjoy it again, thaw in the refrigerator overnight and reheat in the oven or microwave until warmed through.

Extra Advice

Here are some tips for perfecting your Vegetarian Meatloaf:

• Don’t Skip Toasting Nuts: Toasting walnuts and cashews intensifies their flavor and adds a delightful crunch.
• Add More Veggies: Feel free to incorporate additional vegetables like zucchini or carrots for added nutrition and moisture.
• Check Doneness: Use a toothpick or knife in the center to ensure it’s fully cooked; it should come out clean.

Recipe Variations

Explore these creative twists to customize your Vegetarian Meatloaf:

• Cheese Swap: Use different types of cheese such as cheddar, feta, or goat cheese for a unique flavor profile.
• Herb Variations: Experiment with fresh or dried herbs like basil, rosemary, or dill to change the taste.
• Spicy Kick: Add chili flakes or jalapeños for a spicy version.

Your Questions Answered

1. What’s the prep time for this recipe?
Preparation takes about 20-30 minutes, followed by an hour of baking.

2. Can I make this ahead of time?
Yes! You can prepare the mixture a day in advance and refrigerate it. Bake it fresh right before serving for the best flavor.

3. Is there a gluten-free option?
Absolutely! Substitute regular cheese and nuts with gluten-free varieties if necessary.

This Vegetarian Meatloaf is sure to delight your palate while catering to various dietary preferences. It’s nutritious, versatile, and an easy way to bring everyone to the table. Enjoy this delicious recipe that’s loaded with flavor and love!

Vegetarian Meatloaf

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• Total Time: 90 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Vegetarian Meatloaf is a wholesome, nutrient-packed dish that brings comfort and joy to any mealtime, packed with earthy flavors and rich textures.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups cooked brown rice (1/2 cup dry)
• 1 1/2 cups walnuts
• 1/2 cup cashews
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 ounces shiitake mushrooms, finely chopped
• 3 ounces baby bella mushrooms, finely chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons olive oil
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 4 large eggs, lightly beaten
• 1 cup cottage cheese
• 12 ounces Swiss cheese, grated
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

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Instructions

1. Cook the brown rice by preparing 1/2 cup dry until it yields 1 1/2 cups cooked. Let it cool.
2. Preheat your oven to 375°F (190°C).
3. Spread the walnuts and cashews on a baking sheet and toast for 8-10 minutes until they turn lightly brown. Allow them to cool before chopping.
4. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for about 3 minutes until translucent. Stir in the finely chopped mushrooms, marjoram, thyme, and sage, cooking until the mushrooms are golden (about 5 minutes).
5. In a large mixing bowl, combine the sautéed mixture with the toasted nuts, cooked rice, parsley, cottage cheese, Swiss cheese, beaten eggs, salt, and pepper. Mix well until everything is thoroughly incorporated.
6. Butter a 9-inch loaf pan and line it with parchment paper. Pour the meatloaf mixture into the pan, smoothing the top with a spatula.
7. Place the loaf in the oven and bake for 1 hour or until it’s golden brown.
8. After baking, let the meatloaf cool in the pan for about 20 minutes. Invert it onto a plate, slice it up, and serve warm.

Notes

To enhance flavors, toast the nuts. You can also add more veggies for nutrition and moisture.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: vegetarian, meatloaf, comfort food, healthy recipe, plant-based