Name: Vegetarian Christmas Meatloaf
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 10
Cuisine: American
Ingredients: 1 1/2 cups cooked brown rice; 1 1/2 cups walnuts; 1/2 cup cashews; 1 yellow onion; 3 cloves garlic; 3 ounces shiitake mushrooms; 3 ounces baby bella mushrooms; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons olive oil; 1 teaspoon dried marjoram; 1 teaspoon dried thyme; 1 teaspoon dried sage; 4 large eggs; 1 cup cottage cheese; 12 ounces Swiss cheese, grated; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

Description

Here’s the perfect vegetarian Christmas dish: veggie meatloaf! It’s hearty and delicious, and pleases everyone around the table (even the most passionate of meat eaters!).

Ingredients

Scale

1 1/2 cups cooked brown rice
1 1/2 cups walnuts
1/2 cup cashews
1 yellow onion
3 cloves garlic
3 ounces shiitake mushrooms
3 ounces baby bella mushrooms
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons olive oil
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried sage
4 large eggs
1 cup cottage cheese
12 ounces Swiss cheese, grated
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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Instructions

Cook the brown rice according to the package instructions or use our Instant Pot method.
Preheat oven to 375°F.
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, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon kosher 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 day in the refrigerator or a few months in the freezer (cut into pieces). Reheat in a 375F oven.

Notes

Adapted from Martha Stewart

Category: Main Dish
Method: Baked
Cuisine: American

Keywords: Vegetarian Christmas Dishes, Vegetarian Meatloaf