Actually Very Tasty Vegetarian Meatloaf Recipe

Name: Actually Very Tasty Vegetarian Meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown rice; 2 cups vegetable broth (I used bouillon); ½ cup dried mushroom, diced (porcini, shiitake, or whatever you can find); 3 tablespoons olive oil, divided; 1 teaspoon salt, divided; 2 cups chopped walnuts; 1 cup finely chopped onion; ¼ cup finely chopped celery; 2 garlic cloves, minced; 1 cup whole wheat bread crumbs; ¼ cup chopped fresh parsley; 2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme; 3 eggs, lightly beaten

Servings: persons

1 cup brown rice
2 cups vegetable broth (I used bouillon)
½ cup dried mushroom, diced (porcini, shiitake, or whatever you can find)
3 tablespoons olive oil, divided
1 teaspoon salt, divided
2 cups chopped walnuts
1 cup finely chopped onion
¼ cup finely chopped celery
2 garlic cloves, minced
1 cup whole wheat bread crumbs
¼ cup chopped fresh parsley
2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme
3 eggs, lightly beaten

1
Preheat oven to 375F.
2
Combine rice, broth, mushrooms, 1 tbs.
3
oil, and 1/2 teaspoons salt in a large saucepan.
4
Bring to a boil; cover and simmer 45 minutes or until rice is tender.
5
Let rice mixture cool in a large bowl.
6
Place walnuts on a baking sheet and roast at 375 F for 3-5 minutes or until they begin to brown.
7
Watch carefully to make sure they don't burn.
8
Remove from oven and finely chop.
9
Pour remaining 2 tbs.
10
oil into a large nonstick skillet and warm over medium heat.
11
Add onions and celery, saute for 5 minutes or until tender.
12
Stir in remaining 1/2 teaspoons salt and garlic, cook another minute.
13
Remove from heat, stir in bread crumbs, parsley, and thyme.
14
Add this bread crumb mixture to the cooled rice.
15
Stir in eggs and pat into an 8x8 inch loaf pan coated with a small amount of olive oil.
16
Bake at 375 F for 45 minutes or until loaf is firm.
17
Cool 10 minutes before slicing.

878

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup brown rice, 2 cups vegetable broth (I used bouillon), ½ cup dried mushroom, diced (porcini, shiitake, or whatever you can find), 3 tablespoons olive oil, divided, and more.

Yes, Actually Very Tasty Vegetarian Meatloaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Actually Very Tasty Vegetarian Meatloaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions