“Ultimate Vegetarian Meatloaf: A Nutty Twist on a Classic Favorite!”

Indulge in a meatloaf like no other with our Ultimate Vegetarian Meatloaf recipe! Packed with wholesome ingredients and bursting with flavor, this meatloaf offers a delightful twist on the classic favorite. Whether you’re a committed vegetarian or simply looking to add more plant-based meals to your repertoire, this recipe promises to satisfy even the most discerning palates. Join us on a culinary adventure as we reimagine comfort food at its finest!

In our household, the journey to perfecting the Ultimate Vegetarian Meatloaf began with a quest to find a hearty, satisfying dish that would please both vegetarians and meat-lovers alike. As a family, we love cozy Sunday dinners, and meatloaf has always held a special place on our table. However, when my husband decided to embrace a vegetarian lifestyle, we faced the challenge of reinventing our beloved classic. Little did we know that our experimentation would lead us to discover a recipe that would become a cherished staple in our home.

the aroma of toasted nuts filling the kitchen, the sound of sizzling onions and garlic on the stove, and the joyous laughter of our children as they eagerly anticipate dinner. With each slice of our Ultimate Vegetarian Meatloaf, we’re reminded of the joy of coming together around a delicious meal made with love. It’s not just a dish; it’s a symbol of our family’s culinary adventures and the shared moments that bring us closer together.

Why This Recipe Will Become Your New Favorite:

Unleash the magic of our Ultimate Vegetarian Meatloaf with these compelling:

Wholesome Ingredients: Featuring a blend of cooked brown rice, toasted walnuts, cashews, and a medley of aromatic herbs and spices, this meatloaf is a nutritional powerhouse.
Bursting with Flavor: The combination of earthy mushrooms, creamy Swiss cheese, and savory seasonings creates a symphony of flavors that will tantalize your taste buds.
Versatile and Freezer-Friendly: Enjoy leftovers for days to come or freeze individual slices for a quick and convenient meal option.
Perfect for Meat-Lovers and Vegetarians Alike: Whether you follow a vegetarian diet or simply enjoy exploring plant-based options, this meatloaf is sure to satisfy your cravings and leave you craving more.

Ingredients:

225 grams (1 1/2 cups) cooked brown rice
225 grams (1 1/2 cups) walnuts
60 grams (1/2 cup) cashews
1 yellow onion
3 cloves garlic
85 grams (3 ounces) shiitake mushrooms
85 grams (3 ounces) baby bella mushrooms (aka cremini)
2 tablespoons chopped fresh flat-leaf parsley
30 milliliters (2 tablespoons) olive oil
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried sage
4 large eggs
240 milliliters (1 cup) cottage cheese
340 grams (12 ounces) Swiss cheese, grated
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

Prepare the brown rice according to your preferred method, ensuring you have 225 grams (1 1/2 cups) cooked rice.
Preheat your oven to 190°C (375°F).
Spread the walnuts and cashews on a baking sheet and toast them in the preheated oven for 8-10 minutes, or until lightly browned. Allow them to cool.
Finely chop the onion and mince the garlic cloves. Clean and finely chop the mushrooms. Finely chop the fresh parsley. Once the nuts have cooled, chop them finely using a knife or a food processor.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and cook until translucent, about 3 minutes. Add the mushrooms, marjoram, thyme, and sage. Cook for about 5 minutes, or until the mushrooms are golden brown. Transfer the mixture to a large bowl.
In a small bowl, lightly beat the eggs.
In the large bowl with the mushroom mixture, add the toasted walnuts and cashews, chopped parsley, cooked brown rice, cottage cheese, grated Swiss cheese, beaten eggs, kosher salt, and black pepper. Mix everything until well combined.
Butter a 23-centimeter (9-inch) loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the prepared loaf pan.
Bake in the preheated oven for 1 hour, or until golden brown. Allow the meatloaf to cool in the pan for 20 minutes, then invert it and remove from the pan. Slice it into pieces and serve warm. Leftovers can be stored in the refrigerator for a few days or in the freezer for a few months. Reheat slices in a 190°C (375°F) oven.

Notes:

For a vegan option, you can substitute the eggs with flax eggs and use vegan cheese alternatives.
Feel free to customize the herbs and spices to suit your taste preferences.
This meatloaf pairs perfectly with mashed potatoes and steamed vegetables for a comforting meal.