Vegetarian meatloaf

Vegetarian meatloaf,
even meat lovers will love

 

 

This vegetarian “meatloaf” is a perfect dish you can either serve on family weeknights or for a fancy dinner with vegetarian guests (which seems to happen more and more often). The texture is just like a regular meatloaf and the taste not that far off. Well actually I find it tastes even better. Okay, let’s summarize it like this: this vegetarian meatloaf is simply DELICIOUS!

It’s not as quick to make as most recipes on here, therefore I usually make it on the weekend. I always make a bit extra for meatloaf muffins which make their way into my kids’ lunchboxes or on my plate for lunch. The below quantities make one medium loaf and 4 extra muffins.

We love this vegetarian meatloaf with grilled little gem (cut in half lengthwise and sprayed with olive oil before grilling in the oven), asparagus, mixed grilled veggies, or a huge fresh salad.

Great nutritional benefits

For a start, this meatloaf is very rich in protein. One serving offers more or less 25g of protein mainly from the brown rice, cheese, egg, and nuts.

It’s also a good source of manganese, magnesium, calcium, potassium, iron, vitamin A, and vitamin B6.

We love this vegetarian meatloaf because it’s:

  • Healthy
  • Gluten-free
  • Vegetarian
  • Packed with protein, minerals, and fiber
  • Tasty
  • Kids-friendly
  • Can be made ahead
  • Lunchbox-safe

 

Yields1 Serving
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Ingredients

1 ½ cups * (200g) cooked brown rice (or ½ cup uncooked)
1 ½ cups (150g) walnuts or pecan nuts
½ cup (50g) cashews
1 onion
3 cloves garlic
170 g (6 oz.) mushrooms (white or brown mushrooms, or a mix with shiitake mushrooms)
2 tbsp chopped parsley
2 tsp dried herbs (e.g. thyme, oregano)
4 large eggs
1 cup (200g) cottage cheese
3 cups (300g) grated cheese (Gouda, Swiss cheese, or cheddar)
1 tsp salt (Himalayan or unrefined sea salt)
 

*Unless stated differently, my recipes are measured with US measuring cups like these ones


Directions

1

Preheat the oven to 190°C or 375°F.

2

If you haven’t done so yet, prepare the brown rice (you’ll need ½ cup dried rice, but I usually make more and save for leftovers). Count 45 minutes for this.

3

Grill the nuts in the oven for 8-10 minutes, until lightly browned. Allow to cool.

4

Meanwhile, chop the veggies: finely chop the onion, mince the garlic, finely chop the cleaned mushrooms and fresh parsley.

5

Finely chop the nuts with a knife or use a food processor.

6

Heat 2 tablespoons olive oil in a large skillet. Cook the onion and garlic for about 3 minutes. Add the mushrooms and herbs (oregano, thyme, …). Cook while stirring for about 5 minutes.

7

Once done, transfer the mixture to a large bowl and add the following ingredients: nuts, parsley, cooked rice, cottage cheese, shredded cheese, salt, and pepper.

8

In a small bowl, lightly beat the 4 eggs and add these to the large bowl. Combine everything using a spoon or your hands. Taste and add more salt or pepper if needed.

9

Pour the mixture into a cake pan (grease if not using silicon or line with baking paper). If using a small or medium pan you will probably have too much mixture. Pour it in a muffin tin for quick lunches or lunchboxes.

10

Bake for about 45 minutes (muffins 20-25 minutes). Let cool for 20 minutes before removing the loaf from the pan.

11

Enjoy hot, lukewarm, or cold the next day. Serve with side veggies or a fresh salad.

Store leftovers for up to 3 days in the fridge or a few months in the freezer. Reheat at 190 C or 375F in the oven.

Recipe slightly adapted from A couple cooks – Best vegetarian meatloaf.

 

 

Ingredients

 1 ½ cups * (200g) cooked brown rice (or ½ cup uncooked)
 1 ½ cups (150g) walnuts or pecan nuts
 ½ cup (50g) cashews
 1 onion
 3 cloves garlic
 170 g (6 oz.) mushrooms (white or brown mushrooms, or a mix with shiitake mushrooms)
 2 tbsp chopped parsley
 2 tsp dried herbs (e.g. thyme, oregano)
 4 large eggs
 1 cup (200g) cottage cheese
 3 cups (300g) grated cheese (Gouda, Swiss cheese, or cheddar)
 1 tsp salt (Himalayan or unrefined sea salt)

Directions

1

Preheat the oven to 190°C or 375°F.

2

If you haven’t done so yet, prepare the brown rice (you’ll need ½ cup dried rice, but I usually make more and save for leftovers). Count 45 minutes for this.

3

Grill the nuts in the oven for 8-10 minutes, until lightly browned. Allow to cool.

4

Meanwhile, chop the veggies: finely chop the onion, mince the garlic, finely chop the cleaned mushrooms and fresh parsley.

5

Finely chop the nuts with a knife or use a food processor.

6

Heat 2 tablespoons olive oil in a large skillet. Cook the onion and garlic for about 3 minutes. Add the mushrooms and herbs (oregano, thyme, …). Cook while stirring for about 5 minutes.

7

Once done, transfer the mixture to a large bowl and add the following ingredients: nuts, parsley, cooked rice, cottage cheese, shredded cheese, salt, and pepper.

8

In a small bowl, lightly beat the 4 eggs and add these to the large bowl. Combine everything using a spoon or your hands. Taste and add more salt or pepper if needed.

9

Pour the mixture into a cake pan (grease if not using silicon or line with baking paper). If using a small or medium pan you will probably have too much mixture. Pour it in a muffin tin for quick lunches or lunchboxes.

10

Bake for about 45 minutes (muffins 20-25 minutes). Let cool for 20 minutes before removing the loaf from the pan.

11

Enjoy hot, lukewarm, or cold the next day. Serve with side veggies or a fresh salad.

Vegetarian meatloaf, even meat lovers will love

Get your free copy of my e-book

You have Successfully Subscribed!