This delicious vegetarian meatloaf recipe contains a healthy secret
ingredient that most people will not identify: mushrooms! They are
chopped fine and mixed well with other ingredients. They add a rich,
meaty taste to the loaf. Many mushroom haters dislike the texture of
mushrooms, but the mushroom texture is totally hidden in this
Our meatless meatloaf is filling and versatile. We even slice the cold leftovers and make sandwiches with them.
4 oz whole grain bread, in 1" pieces
4 oz quick-cooking rolled oats
1 oz chopped walnuts
2 tsp ground cumin
1 tsp sage
1 tsp parsley flakes
1/2 tsp black pepper
12 oz cooked brown rice
2 oz prepared mustard
1 oz balsamic vinegar
2 tsp reduced-sodium tamari
8 oz mushrooms, quartered
4 oz onion, in 1" chunks
4 oz green bell pepper, in 1" squares
4 oz grated carrots
4 oz barbecue sauce or ketchup
Preheat oven to 350 degrees F. Lightly oil a 9 x 5 inch loaf pan.
Tear bread into 1" pieces, then spin in blender to make small
crumbs. This works best if you only blend about one slice of bread at a
time. Put crumbs in a large straight-sided bowl.
quick-cooking rolled oats, walnuts, cumin, sage, parsley flakes, and
pepper. Toss together well. Add cooked brown rice and mix again.
an extra-large straight-sided bowl, weigh mustard and balsamic vinegar.
Remove from scale and add tamari. In a food processor, pulse mushrooms,
onion, and bell pepper together into small pieces. Do not puree. Add to
bowl of soy sauce and mustard. Stir together well. Add carrots and mix
Add grain mix to vegetable mix and stir thoroughly, until the mixture starts to stick together a little.
to the oiled loaf pan, using your fingers or the back of a spoon to
pack it tightly in the pan. Top with barbecue sauce or ketchup.
Set on a baking sheet to catch drips. Bake, uncovered, for one hour.
Many recipes for vegetarian meatloaf contain beans. This one is different, and very tasty. Use our easy barbecue sauce recipe for a low sodium, sugar free topping. Or top with our delicious vegetarian gravy.
Yield = 45 oz 1 serving = 5 oz Calorie density = 36 calories/oz
per serving: 178 Fat: 4 g
(19%) Protein: 6.6 g CHO: 30.4
All of our recipes
are written by weight. If you don't know how to measure food with a
kitchen scale, please read
these instructions before you start to measure any