This vegetarian meatloaf recipe is a great alternative to a classic meatloaf. I enjoy this version so much better (I wasn’t the biggest fan, as a kid.) It doesn’t use any mock meats, but relies on mushrooms, cheeses, and nuts to give it a delicious, dense consistency. This is one of my favorite recipes, that appeals both to non vegetarians and vegetarians alike. I serve this vegetarian meatloaf recipe with roasted green beans, and if I am feeling particularly ambitious, mashed potatoes.
This recipe is really amazing when you use fresh herbs. If you don’t want to, I’ve made it with dried herbs, and it is still very good. Just plan on using roughly 1/3 of the amount for dried, that is called for fresh. Also, if you don’t have all of these herbs on hand, fresh or dried, just use 2 tablespoons of herbs de provence. This vegetarian meatloaf recipe will still come out great!
This is one of my dinner options that does require more prep time. I always find that it’s worth it. The girls tend to eat this up, and if it means mealtime without complaining, I’ll take it! Since this recipe calls for 1 1/2 cups of cooked rice, I’ll often make this if I have rice leftovers from the night before. Toasting the walnuts and cashews only takes 10 minutes, just remember to preheat the oven first. If mincing garlic is not one of your favorite activities , you can purchase a jar of pre-minced garlic in the produce section of the grocery store. Afterall, I have yet to meet anyone who loves the smell of “garlic hands”. I go through a huge jar of this every month, as we cook with garlic nearly every day. It’s great for your health, and is one of my favorite, flavorful ingredients.
Interested in making this a total comfort meal? Consider making my favorite dark chocolate chip and cherry cookies for dessert!
Vegetarian Meatloaf Recipe
- butter - 2 tablespoons
- garlic cloves, minced - 2
- onion, chopped - 1
- fresh parsley, chopped - 2 tablespoons
- fresh marjoram, chopped - 1 tablespoon
- fresh thyme - 2 teaspoons
- fresh sage - 1 teaspoon
- shiitake mushrooms, chopped - 1/2 cup
- porcini mushrooms, chopped - 1/2 ounce
- brown rice, cooked - 1.5 cups
- walnuts, toasted - 1.5 cups
- cashews, toasted - 1/2 cup
- eggs, beaten - 4
- gruyere cheese, shredded - 12 ounces
- cottage cheese - 1 cup
- salt - 1 teaspoon
- pepper - 1/2 teaspoon
- parchment paper
- Heat oven to 350.
- Grease a loaf pan, then line the bottom with greased parchment paper.
- Prep your dried porcini mushrooms, by soaking them for 20 minutes. Drain and chop.
- Toast the nuts by transferring them to a baking sheet, and baking for about 10 minutes. Let cool and chop.
- Increase heat of oven to 375.
- Saute onion and garlic in butter until translucent, on low heat.
- Add mushrooms to onion and garlic, and cook for about 5 more minutes, stirring often.
- In a large bowl, stir in mushrooms, onion, garlic, and all other ingredients.
- Transfer to your loaf pan, and bake 1 hour.