Vegetarian Meatloaf (Fan Favorite!)

Ingredients

• 1.5 cup cooked brown rice (Use 1/2 cup dry rice to yield 1 1/2 cups cooked, or cook 1 cup dry rice and save the leftovers.)
• 1.5 cup walnuts (Toast, cool, and coarsely chop; do not grind into a powder.)
• 0.5 cup cashews (Toast, cool, and coarsely chop.)
• 1 yellow onion (Finely chopped.)
• 2 tbsp garlic (Minced.)
• 3 oz shiitake mushrooms (Cleaned and finely chopped.)
• 3 oz baby bella mushrooms (cremini) (Cleaned and finely chopped.)
• 2 tbsp fresh flat-leaf parsley (Chopped.)
• 2 tbsp olive oil (For cooking the onion, garlic, and mushrooms.)
• 1 tsp dried marjoram
• 1 tsp dried thyme
• 1 tsp dried sage
• 4 large eggs
• 1 cup cottage cheese
• 12 oz Swiss cheese (Grated.)
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• butter (For buttering the 9-inch loaf pan and parchment paper; amount not specified.)

Steps

1. 1

   Prepare the brown rice using a stovetop or Instant Pot method. Use 1/2 cup dry rice to yield 1 1/2 cups cooked, or cook 1 cup dry rice and reserve the extra cooked rice.

2. 2

   Preheat the oven to 375°F (190°C).

3. 3

   Spread the walnuts and cashews on a baking sheet. Toast for 8–10 minutes, until lightly browned, then allow them to cool.

4. 4

   While the nuts toast, finely chop the onion, mince the garlic, clean and finely chop both types of mushrooms, and finely chop the parsley.

5. 5

   When the nuts have cooled, coarsely chop them with a knife or in a food processor. Keep some texture rather than processing them into a powder.

6. 6

   Heat the olive oil in a large skillet.

7. 7

   Add the onion and garlic to the skillet and cook until translucent, about 3 minutes.

8. 8

   Add the shiitake mushrooms, cremini mushrooms, dried marjoram, dried thyme, and dried sage. Cook for about 5 minutes, until the mushrooms are golden.

9. 9

   Transfer the onion and mushroom mixture to a large bowl.

10. 10

    In a small bowl, lightly beat the eggs.

11. 11

    Add the toasted walnuts, toasted cashews, parsley, cooked brown rice, cottage cheese, grated Swiss cheese, beaten eggs, kosher salt, and black pepper to the large bowl with the onion and mushroom mixture.

12. 12

    Combine the ingredients thoroughly until the mixture is evenly distributed.

13. 13

    Butter a 9-inch loaf pan. Line the bottom with parchment paper, then butter the parchment paper again.

14. 14

    Pour the mixture into the prepared loaf pan and spread it evenly.

15. 15

    Bake for 1 hour, until the loaf is golden brown.

16. 16

    Let the loaf cool in the pan for 20 minutes.

17. 17

    Invert the loaf onto a serving surface and remove the pan. Slice into pieces and serve warm.

Notes

The recipe can be assembled a day ahead and refrigerated before baking. Baked leftovers may be stored in the refrigerator for a few days or frozen in slices for a few months. Reheat frozen slices in a 375°F oven until heated through. The nuts are essential to the loaf's texture; aim for a coarse chop similar to panko breadcrumbs. Crisp salads such as shaved Brussels sprout, apple, or pear salad with pecans are suggested accompaniments.

Nutrition per serving

• main
• vegetarian
• gluten-free
• baked
• make-ahead
• freezer-friendly
• holiday
• dinner-party