Vegetarian Mushroom-Walnut Meatloaf Recipe -
Vegetarian Mushroom-Walnut Meatloaf Recipe
  • READY IN ABOUT 2 hrs

Vegetarian Mushroom-Walnut Meatloaf

Recipe by  

"This is a different and delicious veggie meatloaf that's a nice diversion from the basic soy protein based veggie meatloaf recipes out there."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    45 mins
  • COOK

    1 hr

    1 hr 55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. Heat the olive oil in a large skillet over medium heat. Stir in the mushrooms, onions, and bell pepper; cook until the onion is transparent, about 5 minutes. Sprinkle sage over the vegetables, and cook until vegetables are soft, about 5 minutes more. Transfer vegetables to a large mixing bowl.
  3. Stir the rice, walnuts, onion soup mix, oat bran, wheat germ, egg whites, Worcestershire sauce, and mustard into the mushroom mixture until thoroughly blended. Spoon into prepared loaf pan, pressing down mixture with a spatula to flatten top.
  4. Bake in preheated oven for 1 hour. Let rest 10 minutes before slicing.
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Reviews More Reviews

Most Helpful Positive Review
Sep 19, 2007

My boyfriend and I were happily surprised (we are NOT vegetarians). I did some changes, though. It calls for a crazy amount of rice. I used maybe a cup of cooked rice. AND it doesn't tell you when to add the rice. I blended everything but the rice in my food processor. Then I mixed the rice by hand in a bowl. Also, I used one whole egg and one egg white. I served it on top of mashed potatoes, topped it with onion gravy and french fried onions and mushrooms. It was awesome.

Most Helpful Critical Review
Nov 25, 2008

This is good but be aware that Worcestershire sauce is tradionally made from anchovies and therefore NOT vegetarian... some may not care, but I believe there are veggie worchestershire sauces out there too.

Feb 18, 2009

This is really good,I did change a few things. I left out the package of onion soup as all the ones at the store were either NOT Vegetarian or they had MSG in them. Also I used Vegetarian Worcestershire sauce. I added onion powder,garlic powder,black pepper and 1/4 cup of whole wheat flour. It's a keeper! Thank you :)

Mar 12, 2009

This was great, but I'm glad a previous reviewer mentioned that worcestershire has anchovies. I checked the bottle in my fridge, and sure enough, not vegetarian. I seasoned the mix with soy sauce instead. I also didn't have any wheat germ or oat bran handy, so I substituted rolled oats for both. Turned out great and was less expensive that way.

Mar 28, 2008

I loved this tasty treat. Even my husband, the meat lover, had seconds and even ate leftovers. This has never happened before with the veggie meals I make. Thank you so much for the delish dish! :-) Kayti

Nov 30, 2009

I don't like mushrooms but I made this for my vegetarian husband (and our other guests) for Thanksgiving. Everyone loved it and some even went back for seconds. I'll take their word for it that this recipe is five stars.

Feb 22, 2011

Turned out better than expected.. didn't have oat bran or wheat germ, used 1 cup of cooked bulgar wheat instead, cooked the brown rice with 2 cloves of garlic, shredded a very large carrot and added finely diced celery. added sprinkling of sage to each stage.. my dad thought there was lamb in it.. also used regular button mushrooms.. that's what i had on hand

May 26, 2009

This was very good, though extremely dense. Also, as I did not have my food processor there was a lot of chopping, so plan accordingly. I added a small carrot grated, and think I will add 2 small carrots next time. Used vegetarian worcestershire and rolled oats. I am also going to crumble some of it and try it as a taco filling. Seems like a very flexible recipe. Also will see how it freezes.


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  • Calories
  • 384 kcal
  • 19%
  • Carbohydrates
  • 59.3 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 9.2 g
  • 37%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 468 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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