This savory, deeply flavorful veggie meatloaf (nut loaf) makes an excellent vegetarian holiday centerpiece and an easy make-ahead weeknight dinner that yields plenty of delicious leftovers.
Why we love this recipe, and why it works
If you haven’t encountered nut loaf before (sometimes called a nut roast), don’t be intimidated. This is genuinely satisfying, hearty food — a wonderful vegetarian main for holiday dinners that often wins over meat-eaters. It’s rich in texture and flavor without being fussy.
Veggie meatloaf is:
- Savory and satisfying, with a meaty texture
- Comforting yet elevated enough for special meals
- High in protein and fiber
- A versatile match for classic holiday flavors
This recipe originally appeared in 2015 and has been clarified since, but the core ingredients and technique remain the same.
What you’ll need
Here’s an overview of the ingredients. It may look like a lot, but all components are straightforward and easy to find.
- Two cups cooked brown rice — any variety works.
- Cremini mushrooms for deep, meaty flavor; they should be minced finely.
- A mix of walnuts and cashews adds great texture and toasty richness; buy pieces if cheaper since you’ll grind them.
- Several cheeses — smoked gouda, fontina, cottage cheese, and parmesan — layer in umami without overwhelming the loaf.
- A dry red wine to deglaze the pan and boost savory notes; use one you enjoy drinking.
- A blend of dried herbs (thyme, oregano, basil, tarragon, and sage) gives classic, balanced flavor. If you prefer a shortcut, substitute 2 tablespoons Herbes de Provence.
How to make it
Below is a concise overview of the steps. Full details are in the recipe card that follows.
- Prep ingredients: mince mushrooms and nuts and shred cheeses in a food processor if you have one. Without one, chop and grate by hand and crush nuts in a bag with a rolling pin.
- Sauté onion in olive oil, then add mushrooms, cook until they release and reabsorb their juices, and add garlic and dried herbs.
- Deglaze with red wine and cook until the liquid is absorbed. Let the mixture cool slightly.
- In a large bowl, combine cooked rice and nuts. In a smaller bowl, beat eggs with cottage cheese, then stir into the rice and nut mixture.
- Add the mushroom mixture, shredded cheeses, parsley, and seasonings; mix thoroughly.
- Press the mixture into a parchment-lined loaf pan and bake at 350°F until firm, about 60 minutes. Cool 10 minutes before removing and slicing.
Expert tips and FAQs
Yes. You can assemble the loaf in the pan, cover, and refrigerate for up to 24 hours and bake straight from the fridge — a great holiday shortcut. Alternatively, bake the loaf up to a week ahead and refrigerate. Bring it to room temperature an hour before reheating in a foil-covered pan; it reheats well at oven temperatures between 300° and 400°F alongside other dishes.
Leftovers keep up to a week in an airtight container in the fridge and are tasty warm or cold. They’re excellent in sandwiches on good toast with mayo, ketchup, shredded lettuce, and pickles.
What to serve with veggie meatloaf
The loaf pairs beautifully with classic sides. I especially like it with vegetarian gravy and:
Mashed potatoes
- Small-batch Yukon Gold mashed potatoes
- Large-batch mashed potatoes for a crowd
- Boursin-style mashed potatoes
- Or creamy mashed cauliflower for a lighter option
A classic vegetable side dish
- Crispy roasted broccolini
- Garlicky sautéed spinach
- Sautéed zucchini and onions
- Simple haricots verts or green beans
A little something sweet
- Applesauce
- Cranberry sauce
More favorite holiday vegetarian main dishes
- Spinach and portobello lasagna
- Chanterelle and Gruyere bread pudding
- Stuffed shells with ricotta and spinach
- Vegan shepherd’s pie
- Acorn squash bechamel lasagna
Veggie Meatloaf (Vegetarian Nut Roast)
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Ingredients
- 1 yellow onion, diced small
- 2 tablespoons olive oil
- 1 ½ teaspoons fine sea salt, divided
- 1 pound (454 grams) cremini mushrooms, minced
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried tarragon
- 1 teaspoon dried sage
- ¼ cup (60 ml) dry red wine
- 2 cups cooked brown rice
- 2 cups (240 grams) walnuts, minced
- 1 cup (120 grams) cashews, minced
- 5 large eggs
- 1 cup (235 grams) cottage cheese
- 6 ounces (170 grams) smoked gouda, shredded
- 4 ounces (113 grams) fontina, shredded
- 2 ounces (57 grams) parmesan, grated
- ¼ cup minced flat-leaf parsley
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 350°F with a rack in the center.
- Spray a large (1 1/2 pound, 10″ x 5″ x 3″) loaf pan with cooking spray and line with parchment that overhangs slightly on two sides.
- Heat oil in a large skillet over medium-high heat.
- Add the onion and a sprinkle of the salt; cook, stirring occasionally, until softened, about 5 minutes.
- Add the minced mushrooms and another sprinkle of salt, raise heat to high, and cook until they release their juices and reabsorb them, about 7 minutes.
- Add garlic and the dried herbs and cook 2 minutes more.
- Deglaze with the wine, scraping up browned bits, and cook until the liquid is absorbed, about 1 minute.
- In a medium bowl, beat together the eggs and cottage cheese.
- In a large bowl, toss together the brown rice, walnuts, and cashews.
- Stir in the egg mixture, then add the mushroom mixture, cheeses, parsley, remaining salt, and pepper. Mix well.
- Spoon mixture into prepared loaf pan and smooth the top. Decorate with mushroom slices or walnut halves if desired. Place the loaf pan on a rimmed baking sheet.
- Bake until firm, about 60 minutes. Let cool in the pan for 10 minutes before removing to a platter to serve.
Notes
- If you have a food processor, use it to chop mushrooms and nuts and to grate or shred cheeses. Without one, mince mushrooms finely with a knife, grate cheeses on a box grater, and crush nuts in a sealed bag with a rolling pin.
- Make-ahead options: Assemble in the loaf pan and refrigerate up to 24 hours before baking. Or bake ahead and refrigerate up to a week; bring to room temperature and reheat covered in the oven before serving.
- Leftovers keep up to a week refrigerated and are great warm or cold—try them in a sandwich with mayo, ketchup, shredded lettuce, and pickles.
Nutrition
Nutrition information is automatically calculated and should be used as an estimate.
Additional Info
Here’s some text from the original 2015 post
One evening the power went out and the town’s emergency crews arrived quickly to replace a damaged telephone pole in the driving rain. While we were left in a cold, dark house for a while, those first responders worked through the night and restored power before breakfast. I’m grateful for their service.
That morning, with time to spare before the kids left for school, life returned to normal. In small moments like that I think about gratitude for the people who run toward danger to keep the rest of us safe. They’re remarkable and deserve our thanks.
Reasons to make nut loaf
Nut loaf is an easy way to create a flavorful, comforting centerpiece from simple ingredients. The combination of mushrooms, toasted nuts, herbs, and cheeses yields deep umami and satisfying texture. Serve it with mashed potatoes, vegetarian gravy, and a straightforward vegetable for a classic holiday plate.
Trust me — it comes together beautifully.