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

Every now and then you come across a recipe that is a cut above the rest – one that makes everything you’ve made before pale in comparison. We present: our Vegetarian Meatloaf recipe! This vegetarian meatloaf is made entirely of nuts, rice, mushrooms, onions, herbs, and cheese. Somehow, it all melds into an appearance and texture just like a meatloaf. And it tastes AMAZING. As in, better than the meat version. It’s perfect for dinner parties, as a vegetarian Thanksgiving main dish or for Christmas dinner. Ready to get started?

How does this vegetarian meatloaf have the flavor & texture of meat?

This meatloaf is incredibly hearty, the perfect vegetarian recipe for meat lovers. My mom is a huge carnivore, and she absolutely adores this recipe! She even requests to make it every time that we come home for a visit. (Literally.) It’s kind of mind-boggling how tasty this vegetarian meatloaf turns out. You’d almost swear from the texture that it’s an actual meatloaf! Here are some of the secrets:

Mushrooms: Once the meatloaf is cooked, you won’t know there are any mushrooms. But they are essential to the savory flavor and a chewy texture.
Toasted nuts. Another secret is a mixture of cashews and walnuts that are toasted in the oven until golden and fragrant. Combined with the sautéed mushrooms, toasted nuts add a subtle meaty flavor to the dish and give this nut loaf some texture.
Swiss cheese & cottage cheese: Swiss cheese brings a subtle meatiness and cottage cheese brings in the perfect texture complement.

How to make vegetarian meatloaf

This vegetarian meatloaf recipe requires a bit of time to make, but the end result is totally worth it! To make this veggie meatloaf, here are the basic steps (or go to the full recipe below):

Cook the rice: Cook the brown rice. You can easily do this in advance, which cuts down on prep time.
Toast the nuts: Toast walnuts and cashews in the oven, until golden brown.
Saute the onion and mushrooms: Sauté mushrooms, onion, and garlic with herbs and spices.
Mix: Combine the rice, nuts, and mushroom mixture with chopped parsley, cottage cheese, Swiss cheese, beaten eggs, salt, and pepper.
Bake: Butter a loaf pan. Line the bottom with parchment paper and butter it again. Pour in the mixture and bake about 1 hour at 375 degrees, or until golden brown.

And that’s it! The veggie meatloaf will need to cool for about 20 minutes before being sliced, but it’s best enjoyed warm!

Storing vegetarian meatloaf

This vegetarian meatloaf stores very well as leftovers! Here’s what to do:

Refrigerate. Leftovers can be stored for a 2 to 3 days in the refrigerator.
Freeze. This vegetarian meatloaf freezes perfectly! Slice it into pieces and place it in a sealable container in the freezer. Reheat the meatloaf in a 375F oven.

Meatloaf sides

If you’re entertaining and looking for dinner party recipes, this crowd-pleasing vegetarian meatloaf is a fantastic fit for a dinner party. Our family makes it often over the holidays, as a vegetarian Thanksgiving recipe or for Christmas dinner. It always pleases meat eaters: even my meat and potatoes grandparents! Here are a few side dishes to serve with meatloaf:

This vegetarian meatloaf recipe is…

Vegetarian and gluten free.

Note: We’ve get to find a way to make this into a vegan meatloaf. The eggs and cheese are crucial for adding flavor to this dish and holding everything together. If there’s a vegan meatloaf recipe you particularly enjoy, let us know in the comments! We hope to create a vegan meatloaf in the future!