The Best Vegetarian Meatloaf
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
9
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Calories
242 kcal
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Course
Main Course
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Cuisine
American
The Best Vegetarian Meatloaf
Description
The Best Vegetarian Meatloaf combines ground walnuts with cooked brown rice and lentils, enriched with cottage cheese and Parmesan to produce a moist but structured texture. Eggs and seasonings like thyme and garlic powder bind and flavor the mixture. Processing with short pulses in a food processor builds a consistent but textured blend rather than a puree, preserving some nut crunch and grainy bite.
Baked in a greased loaf pan lined with parchment, it cooks for about one hour at 375°F until the center is firm and the top rises slightly. Cooling lets the loaf set, making it easier to slice. The combination of nuts, grains, and cheeses provides a complex but balanced flavor, incorporating savory and mildly tangy notes.
Serve warm as a main course, paired with vegetable sides or sauces to complement the loaf's firm yet tender texture. The recipe emphasizes specific ingredients to maintain its texture and flavor; substitutions may alter the outcome.
Note that cooking lentils and rice ahead of time or using frozen rice can save preparation time. There is also a vegan alternative available that excludes eggs and dairy for those with dietary restrictions.
Ingredients
- 1 cup walnuts (not roasted or salted)
- 1 cup brown rice cooked
- 1 ½ cups brown lentils cooked
- 1 cup cottage cheese (4% milkfat)
- ¾ cup Parmesan Cheese grated
- 4 large egg
- 2 teaspoons thyme dried
- 1 teaspoon garlic powder
- 1 teaspoon salt fine sea salt
- ½ teaspoon black pepper ground
Instructions
- Preheat the oven to 375ºF and lightly grease a 9" by 5" loaf pan. Press a piece of parchment paper into the bottom of the pan, so the loaf will be easy to remove later.
- Add the walnuts to a 12-cup food processor fitted with an "S" blade. Process briefly, until the walnuts are coarsely ground, almost like a flour. Next, add in the cooked rice, lentils, cottage cheese, Parmesan, eggs, thyme, garlic, salt, and pepper. Pulse the mixture 6 to 8 times, until it looks evenly mixed but not pureed. There should still be plenty of texture.
- Transfer the meatloaf mixture to the prepared pan and use a spatula to spread it evenly on top. Bake at 375ºF for 1 hour, or until the top rises in the center and feels relatively firm to the touch. (It's okay if juices are visible when the loaf is pressed.)
- Let the loaf cool in the pan for at least 15 minutes. The top may flatten as it cools. Then use the parchment paper to lift the loaf out of the pan. Slice and serve warm with your favorite holiday sides and gravy.
- Leftover vegetarian meatloaf can be stored in an airtight container in the fridge for up to 5 days. Reheat individual slices in the oven at 350ºF for 8 to 10 minutes, or until the center is warm again.
Notes
- The nutrition info applies to nine 1-inch slices from a 9-inch pan serving.
- Avoid ingredient substitutions, as the cottage cheese and Parmesan affect texture and flavor; walnuts can be swapped for pecans if necessary.
- Prepare brown rice and lentils ahead or use pre-cooked frozen or vacuum-sealed versions to save time.
- For a vegan version, refer to a specifically tested vegan meatloaf recipe that omits eggs and dairy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 94mg | 31% |
| Sodium | 507mg | 21% |
| Potassium | 271mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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