Vegetarian Mushroom-Walnut Meatloaf

Vegetarian Mushroom-Walnut Meatloaf

21
penny p. 1

"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

1 h 55 m servings 384 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 468 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

21
  1. 27 Ratings

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Most helpful positive review

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 tel...

Most helpful critical review

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 ou...

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 ou...

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 tel...

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 Worce...

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 sa...

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 di...

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 tha...

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 a...

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 smal...

This is definitely a great recipe! I made it almost to the letter, other than I had only Shitake mushrooms on hand. It turned out really yummy... there are a few mods I would do next time: cook...