This vegetarian meatloaf is hearty and pleases even probably the most passionate meat eaters! This household favourite recipe with a great deal of 5 star evaluations from readers.
Now and again you come throughout a recipe that may be a minimize above the remainder – one which makes every part you’ve made earlier than pale as compared. I current: my vegetarian meatloaf recipe!
This meatloaf is manufactured from nuts, rice, mushrooms, herbs, and cheese. By some means, it melds right into a texture similar to a meatloaf that tastes superb – perhaps even higher than the meat model! It’s good for dinner events, and even Thanksgiving for Christmas dinner. My mother all the time requests this for household dinners, and she or he’s an enormous meat lover – in order that’s saying one thing.
The secrets and techniques to a meaty taste and texture
This meatloaf is extremely hearty, the right vegetarian recipe for meat lovers. My mother is a big carnivore, and she or he completely adores this recipe! She even requests to make it each time that we come house for a go to.
It’s type of mind-boggling how tasty this vegetarian meatloaf seems. You’d virtually swear from the feel that it’s an precise meatloaf! Listed here are among the secrets and techniques:
- Mushrooms: As soon as the meatloaf is cooked, you received’t know there are any mushrooms. However they’re important to the savory taste and a chewy texture.
- Toasted nuts. One other secret is a mix of cashews and walnuts which can be toasted within the oven till golden and aromatic. Mixed with the sautéed mushrooms, toasted nuts add a refined meaty taste to the dish and provides this nut loaf some texture.
- Swiss cheese & cottage cheese: Swiss cheese brings a refined meatiness and cottage cheese brings within the good texture complement.
5 star reader evaluations
“I needed to inform you how incredible this vegetarian meatloaf was! So flavorful and straightforward to make! Even my son, who loves his meat, cherished it!” -Karin
“This Vegetarian Meatloaf is Freaking AWESOME!! Well worth the time to cut every part up. Undoubtedly will make it once more.” -Nora
Recipe overview
This vegetarian meatloaf recipe requires a little bit of time to make, however the finish result’s completely value it! To make this veggie meatloaf, listed below are the fundamental steps (or go to the full recipe beneath):
- Prepare dinner the rice: Prepare dinner the brown rice. Doing this upfront cuts down on prep time.
- Toast the nuts: Toast walnuts and cashews within the oven till golden brown.
- Sauté the onion and mushrooms: Sauté the veggies with herbs and spices.
- Combine: Mix the rice, nuts, and mushroom combination with parsley, cottage cheese, Swiss cheese, eggs, salt, and pepper.
- Bake: Butter a loaf pan, line the underside with parchment paper and butter once more. Pour within the combination and bake about 1 hour at 375°F or till golden brown. Permit to chill about 20 minutes earlier than slicing.
Professional prep tip
This recipe does take a little bit of time to place collectively. In case you have a companion, good friend, or baby, invite them alongside into the enjoyable! Will probably be a lot faster. I solely make this on weekends, days off, or holidays: it’s too concerned for a weeknight for my part.
Storing leftovers
This vegetarian meatloaf shops very nicely as leftovers! Right here’s what to do:
- Refrigerate. Leftovers will be saved for a 2 to three days within the fridge.
- Freeze. This vegetarian meatloaf freezes completely! Slice it into items and place it in a sealable container within the freezer. Reheat the meatloaf in a 375°F oven.
Sides to pair with meatloaf
For those who’re entertaining and in search of ceremonial dinner recipes, this vegetarian meatloaf is a incredible match for a cocktail party. Our household makes it typically over the vacations, as a vegetarian Thanksgiving recipe or for Christmas dinner. It all the time pleases meat eaters: even my meat and potatoes grandparents!
Just a few aspect dishes that work nicely with meatloaf:
- Potatoes like mashed potatoes, roasted potatoes or mashed candy potatoes are a pure pairing.
- Inexperienced greens like crispy Brussels sprouts, sauteed broccoli or broccolini, and inexperienced beans almondine are a pleasant distinction
- Crisp salads like shaved Brussels sprout salad, apple salad, or pear salad with pecans work nicely.
Dietary notes
This vegetarian meatloaf recipe is vegetarian and gluten free.
Ceaselessly requested questions
Sure! You’ll be able to both put together it a day forward and refrigerate earlier than baking, or bake and freeze in slices. To reheat frozen slices, heat in a 375°F oven till heated by way of.
Sure, many commenters have efficiently used cheddar, mozzarella, or Gruyere as a substitute of Swiss cheese. The cottage cheese is necessary for texture however will be changed with Greek yogurt.
Sadly, the nuts are important to this recipe’s texture and construction. There’s at the moment no examined nut-free model.
Purpose for a rough chop, much like the feel of panko breadcrumbs. Don’t grind them right into a powder—some texture is nice.
Whereas the recipe requires a mixture of cremini and shiitake, many commenters have efficiently used simply cremini or button mushrooms. The mushrooms are important to the recipe’s texture and taste and might’t be omitted.
Vegetarian Meatloaf (Fan Favourite!)
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This vegetarian meatloaf is hearty and pleases even probably the most passionate of meat eaters! It’s a household favourite ceremonial dinner recipe.
- Prep Time: 1 hour
- Prepare dinner Time: 1 hour
- Complete Time: 2 hours
- Yield: 8 to 10
- Class: Principal Dish
- Methodology: Baked
- Delicacies: American
Components
- 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 child bella mushrooms (aka cremini)
- 2 tablespoons chopped contemporary flat-leaf parsley
- 2 tablespoons olive oil
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 4 giant eggs
- 1 cup cottage cheese
- 12 ounces Swiss cheese, grated
- 1 teaspoon kosher salt
- ½ teaspoon freshly floor black pepper
Directions
- Put together the brown rice utilizing Stovetop Brown Rice or Immediate Pot Brown Rice. (You’ll want ½ cup dry rice to yield 1 ½ cups cooked; otherwise you cook dinner 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, till flippantly browned. Permit to chill.
- In the meantime, finely chop 1 onion and mince 3 cloves garlic. Clear and finely chop the mushrooms. Finely chop the two tablespoons contemporary parsley. When the nuts have cooled, finely chop them with a knife or in a meals processor.
- In a big skillet, warmth about 2 tablespoons olive oil. Add the onion and garlic and cook dinner till translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Prepare dinner about 5 minutes, till the mushrooms are golden. Switch to a big bowl.
- In a small bowl, flippantly beat collectively 4 eggs.
- Within the giant bowl, mix the onion and mushroom combination with the toasted walnuts and cashews, parsley, 1 ½ cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, overwhelmed eggs, 1 teaspoon kosher salt, and ½ teaspoon freshly floor black pepper.
- Butter a 9-inch loaf pan, line the underside with parchment paper, and butter it once more. Pour the combination from the bowl into the pan.
- Bake 1 hour till golden brown. Let cool in pan for 20 minutes, then invert loaf and take away from pan. Slice into items and serve heat. Leftovers will be saved for a couple of day within the fridge or a couple of months within the freezer (minimize into items). Reheat in a 375°F oven.
Notes
Tailored from Martha Stewart
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