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Vegetarian Meatloaf Recipe

Savor the comforting flavors of Vegetarian Meatloaf Recipe, packed with nuts and mushrooms for a deliciously hearty meal.

Ingredients

• 1 1/2 cups cooked brown rice
• 1 1/2 cups walnuts
• 1/2 cup cashews
• 1 yellow onion
• 3 cloves garlic
• 3 ounces shiitake mushrooms
• 3 ounces baby bella mushrooms
• 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
• 1/2 teaspoon freshly ground black pepper

Instructions

Step 1: Cook the Rice

Begin by preparing the brown rice until fluffy and fully cooked; you want separate tender grains that will hold their shape when mixed, not mush. Once done, fluff with a fork and set the bowl of warm cooked rice aside so it cools slightly while you move on to the next tasks.

Step 2: Preheat & Toast the Nuts

Preheat the oven to 375°F and arrange the walnuts and cashews on a baking sheet in a single layer. Toast them until they are lightly browned and fragrant, then transfer them to a small plate to cool; that toasty color and aroma deepen the final loaf’s flavor.

Step 3: Prepare Ingredients

Finely dice the yellow onion, mince the garlic, and thinly slice the shiitake and baby bella mushrooms; chop the fresh parsley finely. Once the toasted nuts have cooled, roughly chop them by hand or pulse briefly in a food processor so they remain slightly chunky for texture. Gather the beaten eggs, cottage cheese, and grated Swiss cheese near your mixing bowl.

Step 4: Sauté Your Veggies

Warm the olive oil in a skillet, then sweat the onions and garlic until translucent. Add the mushrooms with marjoram, thyme, and sage and cook until the mushrooms are golden and any released moisture has evaporated—resulting in richly caramelized mushroom bits with glossy edges. Let the sautéed mixture cool slightly before combining.

Step 5: Mix the Ingredients

In a large mixing bowl, combine the cooled cooked rice, the chopped toasted nuts, the sautéed vegetables, parsley, cottage cheese, grated Swiss, beaten eggs, salt, and pepper. Fold everything gently until evenly distributed; the mixture should be moist, cohesive, and slightly sticky—able to hold shape when pressed, with visible flecks of nuts and cheese.

Step 6: Construct the Meatloaf

Butter a 9-inch loaf pan and line it with parchment paper, then press the mixture firmly into the pan so the top is level and compact. Smooth the surface with wet hands or a spatula, ensuring there are no large air pockets, then set the filled pan on the counter to be transferred to the oven.

Step 7: Bake

Bake the loaf until the exterior turns a deep golden brown and the interior is set; remove from the oven and let it rest for about 20 minutes. Unmold and slice to reveal a moist, densely packed interior studded with nuts, rice, and melted Swiss. Plate and garnish with chopped parsley before serving.

Notes

• Ensure the nuts are finely chopped for the best texture.
• Toasting the nuts enhances their flavor significantly.
• Use parchment lining in the loaf pan to help with easy removal.