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Vegetarian Meatloaf

Vegetarian Meatloaf

This hearty vegetarian meatloaf combines nuts, rice, mushrooms, onions, herbs, and cheese into a flavorful dish that pleases even the most passionate meat eaters. A delicious centerpiece for any meal!
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Course: Main Course, Mains
Cuisine: American

Ingredients

  • 1 ½ cups cooked brown rice
  • 1 ½ cups walnuts
  • ½ cup cashews
  • 1 yellow onion
  • 3 cloves garlic
  • 3 ounces shiitake mushrooms
  • 3 ounces baby bella mushrooms (aka cremini)
  • 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
  • 1 cup cottage cheese
  • 12 ounces Swiss cheese, grated
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  • Prepare the brown rice using Stovetop Brown Rice or Instant Pot Brown Rice. (You’ll need ½ cup dry rice to yield 1 ½ cups cooked; or you cook 1 cup dry rice and save the leftovers.)
  • Preheat oven to 375°F.
  • Place 1 ½ cup walnuts and ½ cup cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool.
  • Meanwhile, finely chop 1 onion and mince 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them with a knife or in a food processor.
  • In a large skillet, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.
  • In a small bowl, lightly beat together 4 eggs.
  • In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 ½ cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper.
  • Butter a 9-inch loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan.
  • Bake 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm. Leftovers can be stored for a few day in the refrigerator or a few months in the freezer (cut into pieces). Reheat in a 375°F oven.

Notes

Photo and recipe from a couple cooks.
Tried this recipe?Let us know how it was!