Vegetarian Meatloaf Recipes

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BEST VEGETARIAN MEATLOAF



Best Vegetarian Meatloaf image

This vegetarian meatloaf is hearty and pleases even the most passionate of meat eaters! It's a family favorite dinner party recipe.

Provided by Sonja Overhiser

Categories     Main Dish

Time 2h

Number Of Ingredients 17

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 (aka cremini)
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

Steps:

  • Prepare the brown rice using Stovetop Brown Rice or Instant Pot Brown Rice. (You'll need 1/2 cup dry rice to yield 1 1/2 cups cooked; or you cook 1 cup dry rice and save the leftovers.)
  • 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.

Nutrition Facts : Calories 471 calories, Sugar 3 g, Sodium 977.9 mg, Fat 28 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 32.4 g, Fiber 4.6 g, Protein 25.7 g, Cholesterol 101.6 mg

REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)



Really Good Vegetarian Meatloaf (Really!) image

High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!

Provided by SaraFish

Categories     Grains

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
1 cup quick-cooking oats
3/4 cup monterey jack cheese or 3/4 cup American cheese
1 egg, beaten
4 1/2 ounces spaghetti sauce or 4 1/2 ounces tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper

Steps:

  • Add salt to water and boil in a saucepan.
  • Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
  • Remove from fire.
  • Drain and partially mash lentils.
  • Scrape into mixing bowl and allow to cool slightly.
  • Stir in onion, oats and cheese until mixed.
  • Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
  • Mix well.
  • Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
  • Smooth top with back of spoon.
  • Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
  • Cool in pan on rack for about 10 minutes.
  • Run a sharp knife around edges of pan then turn out loaf onto serving platter.

Nutrition Facts : Calories 264, Fat 10.2, SaturatedFat 5.2, Cholesterol 69.1, Sodium 810.4, Carbohydrate 29, Fiber 7, Sugar 3.6, Protein 14.8

VEGETARIAN MEATLOAF WITH VEGETABLES



Vegetarian Meatloaf with Vegetables image

This is a meaty alternative to meat loaf, with vegetables on the side.

Provided by RENEE86

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     TVP

Time 1h50m

Yield 9

Number Of Ingredients 17

½ (14 ounce) package vegetarian ground beef (e.g., Gimme Lean TM)
1 (12 ounce) package vegetarian burger crumbles
1 onion, chopped
2 eggs, beaten
2 tablespoons vegetarian Worcestershire sauce
1 teaspoon salt
⅓ teaspoon pepper
1 teaspoon ground sage
½ teaspoon garlic powder
2 teaspoons prepared mustard
1 tablespoon vegetable oil
3 ½ slices bread, cubed
⅓ cup milk
1 (8 ounce) can tomato sauce
4 carrots, cut into 1 inch pieces
4 potatoes, cubed
1 cooking spray

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl combine vegetarian ground beef, vegetarian ground beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, mustard, oil, bread cubes and milk. Transfer to a 9 x 13 inch baking dish and form into a loaf. Pour tomato sauce on top.
  • Place carrots and potatoes around loaf and spray vegetables with cooking spray.
  • Bake 30 to 45 minutes; turn vegetables. Bake another 30 to 45 minutes. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 225 calories, Carbohydrate 30.6 g, Cholesterol 42.1 mg, Fat 4.9 g, Fiber 4.5 g, Protein 15.1 g, SaturatedFat 1 g, Sodium 814.1 mg, Sugar 6.1 g

VEGETARIAN MEATLOAF



Vegetarian Meatloaf image

For those vegetarians who miss the taste of meatloaf, here is a tasty vegetarian version that matches the flavor.

Provided by RAINSINGER

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h20m

Yield 8

Number Of Ingredients 12

1 (12 ounce) bottle barbeque sauce
1 (12 ounce) package vegetarian burger crumbles
1 green bell pepper, chopped
⅓ cup minced onion
1 clove garlic, minced
½ cup soft bread crumbs
3 tablespoons Parmesan cheese
1 egg, beaten
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon parsley flakes
salt and pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
  • In a bowl, mix 1/2 the barbeque sauce with the vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, Parmesan cheese, and egg. Season with thyme, basil, parsley, salt, and pepper. Transfer to the loaf pan.
  • Bake 45 minutes in the preheated oven. Pour remaining barbeque sauce over the loaf, and continue baking 15 minutes, or until loaf is set.

Nutrition Facts : Calories 155.2 calories, Carbohydrate 21.3 g, Cholesterol 24.9 mg, Fat 3.3 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 687.9 mg, Sugar 12.6 g

VEGETARIAN MEATLOAF THAT TASTES LIKE MEATLOAF!



Vegetarian Meatloaf That Tastes Like Meatloaf! image

My co-worker made one of these, and I was lucky enough to be able to buy it in an auction. YUMMY! The texture was perfect, and there was no grease, unlike in a traditional meatloaf. I highly recommend it. He got the recipe from a BOCA Ground Crumbles package.

Provided by CorriePDX

Categories     Low Cholesterol

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

12 ounces soy crumbles
1/2 cup plain breadcrumbs
1 small onion, finely chopped
1 stalk celery, chopped
1/2 cup egg substitute
1/2 cup barbecue sauce
1/4 cup ketchup

Steps:

  • Heat oven to 350°F
  • If crumbles are frozen, microwave crumbles in medium bowl on high for 1-1/2 minute
  • Add all remaining ingredients except ketchup; mix lightly. Let stand 5 minute.
  • Shape into loaf in 8-inch pie plate; top with ketchup.
  • Bake35 minute or until center is done (160ºF).

Nutrition Facts : Calories 305, Fat 12.4, SaturatedFat 3, Cholesterol 0.3, Sodium 953, Carbohydrate 24.9, Fiber 5.3, Sugar 7.6, Protein 23.8

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