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
Tip: Make the brown rice ahead to reduce the prep time (brown rice takes 45 min to cook).
Ingredients
Makes one medium loaf + 4 muffins
*Unless stated differently, my recipes are measured with US measuring cups like these ones.
Directions
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.
Preheat the oven to 190°C or 375°F.
Grill the nuts in the oven for 8-10 minutes, until lightly browned. Allow to cool.
Meanwhile, chop the veggies: finely chop the onion, mince the garlic, finely chop the cleaned mushrooms and fresh parsley.
Finely chop the nuts with a knife or use a food processor.
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.
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.
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.
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.
Bake for about 45 minutes (muffins 20-25 minutes). Let rest for 10 minutes before removing the loaf from the pan.
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
Directions
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.
Preheat the oven to 190°C or 375°F.
Grill the nuts in the oven for 8-10 minutes, until lightly browned. Allow to cool.
Meanwhile, chop the veggies: finely chop the onion, mince the garlic, finely chop the cleaned mushrooms and fresh parsley.
Finely chop the nuts with a knife or use a food processor.
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.
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.
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.
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.
Bake for about 45 minutes (muffins 20-25 minutes). Let rest for 10 minutes before removing the loaf from the pan.
Enjoy hot, lukewarm, or cold the next day. Serve with side veggies or a fresh salad.
