If you're looking for the perfect alternative to a typical, meaty Sunday roast, this vegetarian meatloaf recipe is a winner.
My team and I tested it recently when we made it for a shoot, and I can honestly say we devoured it in minutes! Not only is it packed with a variety of healthy ingredients, it's also high in fibre, low in fat and packed with flavour.
Best of all (in my opinion), you don't get the spongy texture of the mushrooms, yet you get all the goodness from them.
Just a note: The prep takes longer than the bake, so give yourself around 40 minutes to cook the rice and roast the nuts.
Makes 1 large loaf for around 10 people.
- 1 1/2 cups cooked brown rice
- 1 1/2 cups walnuts
- 1/2 cup cashews
- 1 yellow onion
- 3 cloves garlic
- 85g shiitake mushrooms
- 85g baby bella mushrooms
- 2 Tbsp chopped fresh flat-leaf parsley
- 2 Tbsp olive oil
- 1 tsp dried marjoram or oregano
- 1 tsp dried thyme
- 1 tsp dried sage
- 4 large eggs
- 1 cup cottage cheese
- 340g ounces Swiss cheese, grated
- 1 tsp Himalayan salt
- 1/2 tsp freshly ground black pepper
- If not yet cooked, prepare the brown rice according to the package instructions.
- Preheat oven to 190°C.
- Place 1 1/2 cup walnuts and 1/2 cup cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool.
- Meanwhile, finely chop 1 onion and mince 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them with a knife or in a food processor.
- In a large skillet, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.
- In a small bowl, lightly beat together 4 eggs.
- In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 1/2 cups cooked rice, 1 cup cottage cheese, 340g Swiss cheese, beaten eggs, 1 teaspoon Himalayan salt, and 1/2 teaspoon freshly ground black pepper.
- Butter a 9-inch loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan.
- Bake 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm. Leftovers can be stored for a few days in the refrigerator or a few months in the freezer (cut into pieces). Reheat in a 190°C oven.
This recipe has been adapted from Martha Stewart