Prep Time: 1 hr | Cook Time: 1 hr | Yield: 8 to 10
Hearty and delicious vegetarian meatloaf that delights even the meat-eaters. This is a recipe for keeps and absolutely a must if you prefer something different to serve your family and guests. This meatloaf is all nuts, rice, mushrooms, onions, herbs, and cheese. It tastes super amazing with incredible texture!
Ingredients
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2 tbsp olive oil
1 yellow onion
3 cloves garlic
½ c. cashews
1 ½ c. walnuts
3 oz. baby Bella mushrooms (aka cremini)
3 oz. shiitake mushrooms
2 tbsp chopped fresh flat-leaf parsley
1 tsp dried marjoram
1 tsp dried sage
1 tsp dried thyme
4 large eggs
12 oz. Swiss cheese, grated
1 c. cottage cheese
1 tsp kosher salt
½ tsp freshly ground black pepper
1 ½ c. cooked brown rice
How to make Best Vegetarian Meatloaf
Step 1: Using Stovetop Brown Rice or Instant Pot Brown Rice, ready the brown rice. Cook half cup dry rice to make 1 ½ cups cooked brown rice.
Step 2: Prepare the oven. Preheat it to 375 degrees F.
Step 3: On a baking sheet, place 1 ½ cup walnuts and ½ cup cashews. Place in the preheated oven and toast for about 8 to 10 minutes or until lightly browned. Remove from the oven when done and let it cool.
Step 4: In the meantime, finely chop 1 onion, mince 3 garlic cloves, clean & chop the mushrooms, then 2 tbsp fresh parsley. After the nuts have cooled, chop them finely using a knife. You can also do this in a food processor.
Step 5: Heat about 2 tbsp olive oil in a large skillet. Once hot, add the onion and garlic to the skillet and cook for about 3 minutes or until clear. Now, add the mushrooms along with a tsp of each marjoram, thyme, and sage. Continue to cook for another 5 minutes or until the mushrooms are golden. When done, shift them to a large bowl.
Step 6: Place 4 eggs in a small bowl and beat them lightly.
Step 7: Put the onion and mushroom mixture in a large bowl along with the toasted walnuts and cashews, parsley, 1 ½ c. cooked rice, 1 c. cottage cheese, 12 oz. Swiss cheese, beaten eggs, 1 tsp kosher salt, and ½ tsp freshly ground black pepper. Mix well until everything is incorporated.
Step 8: Grease a 9-inch loaf pan, then line the bottom using parchment paper. Grease the paper and pour in the mixture from the bowl.
Step 9: Place the loaf pan in the preheated oven and bake for about an hour or until golden brown. Remove from the oven when done and allow the meatloaf to cool in the pan for at least 20 minutes before inverting the loaf and taking it out.
Step 10: Carve the loaf into pieces and serve them warm. Store any leftovers in the fridge for a couple of days or freeze for a few months. When ready to serve, reheat the loaf in a 375 degrees F oven.
Nutrition Facts:
Serves: 10, Calories Per Serving: 471, Total Fat 28g 36%, Total Carbohydrate 32.4g 12%, Sugars 3g, Vitamin A 525.7µg 58%, Calcium 583.4mg 45%, Vitamin D 1.2µg 6%, Potassium 777.8mg 17%, Vitamin B12 0.8µg 32%, Saturated Fat 8.6g, Dietary Fiber 4.6g 17%, Protein 25.7g 51%, Vitamin C 25.8mg 29%, Iron 4.3mg 24%, Magnesium 166.3mg 40%, Vitamin B6 0.5mg 32%
Ingredients
- 2 tbsp olive oil
- 1 yellow onion
- 3 cloves garlic
- ½ c. cashews
- 1 ½ c. walnuts
- 3 oz. baby Bella mushrooms (aka cremini)
- 3 oz. shiitake mushrooms
- 2 tbsp chopped fresh flat-leaf parsley
- 1 tsp dried marjoram
- 1 tsp dried sage
- 1 tsp dried thyme
- 4 large eggs
- 12 oz. Swiss cheese, grated
- 1 c. cottage cheese
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 ½ c. cooked brown rice
Instructions
Step 1: Using Stovetop Brown Rice or Instant Pot Brown Rice, ready the brown rice. Cook half cup dry rice to make 1 ½ cups cooked brown rice.
Step 2: Prepare the oven. Preheat it to 375 degrees F.
Step 3: On a baking sheet, place 1 ½ cup walnuts and ½ cup cashews. Place in the preheated oven and toast for about 8 to 10 minutes or until lightly browned. Remove from the oven when done and let it cool.
Step 4: In the meantime, finely chop 1 onion, mince 3 garlic cloves, clean & chop the mushrooms, then 2 tbsp fresh parsley. After the nuts have cooled, chop them finely using a knife. You can also do this in a food processor.
Step 5: Heat about 2 tbsp olive oil in a large skillet. Once hot, add the onion and garlic to the skillet and cook for about 3 minutes or until clear. Now, add the mushrooms along with a tsp of each marjoram, thyme, and sage. Continue to cook for another 5 minutes or until the mushrooms are golden. When done, shift them to a large bowl.
Step 6: Place 4 eggs in a small bowl and beat them lightly.
Step 7: Put the onion and mushroom mixture in a large bowl along with the toasted walnuts and cashews, parsley, 1 ½ c. cooked rice, 1 c. cottage cheese, 12 oz. Swiss cheese, beaten eggs, 1 tsp kosher salt, and ½ tsp freshly ground black pepper. Mix well until everything is incorporated.
Step 8: Grease a 9-inch loaf pan, then line the bottom using parchment paper. Grease the paper and pour in the mixture from the bowl.
Step 9: Place the loaf pan in the preheated oven and bake for about an hour or until golden brown. Remove from the oven when done and allow the meatloaf to cool in the pan for at least 20 minutes before inverting the loaf and taking it out.
Step 10: Carve the loaf into pieces and serve them warm. Store any leftovers in the fridge for a couple of days or freeze for a few months. When ready to serve, reheat the loaf in a 375 degrees F oven.
