0 from 12 votes
The Best Vegetarian Meatloaf
This Vegetarian Meatloaf recipe is the best you'll ever taste! It's made as easy as possible so you won't have an extra pan to clean for a busy holiday meal.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 9
Calories: 242 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 cup walnuts (not roasted or salted)
- 1 cup cooked brown rice
- 1 ½ cups cooked brown lentils
- 1 cup cottage cheese (4% milkfat)
- ¾ cup grated Parmesan cheese
- 4 large eggs
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
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.
Cup of Yum
Notes
- Nutrition information is for a 1-inch slice, assuming you get 9 slices from this loaf in a 9-inch pan. This information is automatically calculated and is just an estimate, not a guarantee.
- I do not recommend making substitutions with this recipe, as the texture is perfect as written. You may swap the walnuts for pecans if you need to, but the cottage cheese and parmesan contribute to both the texture and flavor.
- Time-Saving Tip: You can buy frozen brown rice to easily reheat for this recipe, or cook it from scratch a few days before you plan on making this recipe. You can also cook the lentils ahead of time, or buy vacuum-sealed lentils from the refrigerated section of your grocery store.
- Vegan Option: If you need an egg-free or dairy-free meatloaf, be sure to try my tested Vegan Meatloaf recipe, instead.
Nutrition Information
Calories
242kcal
(12%)
Carbohydrates
16g
(5%)
Protein
13g
(26%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Monounsaturated Fat
3g
Cholesterol
94mg
(31%)
Sodium
507mg
(21%)
Potassium
271mg
(8%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
235IU
(5%)
Vitamin C
1mg
(1%)
Calcium
130mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 242
% 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.