Vegetarian Meatloaf with Mushrooms, Nuts, and Swiss Cheese Recipe
This hearty Vegetarian Meatloaf combines cooked brown rice, a medley of mushrooms, nuts, and a blend of fresh and dried herbs to create a flavorful and satisfying main dish. Enhanced with cottage cheese and Swiss cheese for richness, this meatloaf offers a delicious and wholesome twist on a classic comfort food, perfect for vegetarians seeking a protein-packed meal.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 8 to 10 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Base Ingredients
- 1 ½ cups cooked brown rice
- 1 ½ cups walnuts
- ½ cup cashews
Vegetables & Herbs
- 1 yellow onion
- 3 cloves garlic
- 3 ounces shiitake mushrooms
- 3 ounces baby bella mushrooms (aka cremini)
- 2 tablespoons chopped fresh flat-leaf parsley
Spices & Seasonings
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Dairy & Eggs
- 4 large eggs
- 1 cup cottage cheese
- 12 ounces Swiss cheese, grated
Oils
- 2 tablespoons olive oil
Instructions
- Prepare Ingredients: Dice the yellow onion and mince the garlic cloves. Clean and chop the shiitake and baby bella mushrooms into small pieces for even cooking and texture.
- Toast Nuts: In a dry skillet over medium heat, lightly toast the walnuts and cashews until fragrant, about 3-5 minutes, stirring frequently to avoid burning. Set aside to cool.
- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, and chopped mushrooms. Cook, stirring occasionally, until the vegetables are softened and any moisture from the mushrooms has evaporated, about 8-10 minutes.
- Combine Base Mixture: In a large mixing bowl, pulse or finely chop the toasted nuts to a coarse texture. Add the cooked brown rice, sautéed vegetables, chopped parsley, dried marjoram, thyme, sage, kosher salt, and freshly ground black pepper. Mix thoroughly to combine all ingredients evenly.
- Incorporate Dairy & Eggs: Beat the 4 large eggs in a separate bowl, then add the cottage cheese and grated Swiss cheese. Stir this mixture into the rice and nut mixture until well combined and the mixture holds together when pressed.
- Shape Meatloaf: Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper. Transfer the mixture into the pan and press it down firmly to shape into an even loaf.
- Bake the Meatloaf: Place the loaf pan in the oven and bake for about 1 hour, or until the top is golden brown and the meatloaf is firm to the touch.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 10-15 minutes to set before slicing. Serve warm as a main dish with your choice of sides.
Notes
- This recipe is adapted from Martha Stewart’s vegetarian meatloaf.
- For a nut-free alternative, you can substitute nuts with cooked lentils or sunflower seeds.
- You can add your favorite ketchup or tomato-based glaze on top before baking for added flavor and moisture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This meatloaf can be sliced and frozen for up to 1 month; thaw overnight in the fridge before reheating.
Keywords: vegetarian meatloaf, meatless meatloaf, mushroom meatloaf, vegetarian main dish, meatloaf with rice and nuts