A Moist, Tasty, Satisfying Vegetarian Meatloaf
Oatmeal, Quinoa, Walnuts, Hazelnuts, and Gruyere Cheese
Mashed Potatoes and Mushroom Gravy
The somewhat mysterious walnut loaf on the vegetarian restaurant menu seemed way too heavy for lunch, so I ordered the sprouted salad instead.
While the salad was completely delicious, I was still curious about that hearty, compelling “vegetarian meatloaf” so I decided to make one at home.
While researching vegetarian walnut meatloaf recipes, I came across several that sounded similar to our local restaurant’s version. Upon further investigation, it appears that the original recipe is over 2 decades old, from famous vegetarian chef Deborah Madison.
Madison recently noted that 20 years ago she would add cheese to many of her recipes. These days however, with the variety and quality of vegetarian ingredients, she no longer relies on cheese to substitute for the meat. In this vegetarian meatloaf, cheese does play an important role…but vegan cheese should work fine too.
In my interpretation of the recipe, I substitute oatmeal and quinoa for Madison’s brown rice, and make many other adjustments as well, but credit for the concept definitely goes to her.
A seven course seasonal gourmet dinner catered in your home
Each course incorporates unique ingredients for a one-of-a-kind menu
Invite members of your circle of friends to enjoy dinner along with members of the school’s administration and faculty for a total of 16 people
Meant to kick off our recent Fundraiser Dinner with a riot of color (menu here), these wild-spicy-vibrant bánh mì canapés left no doubt that the evening’s menu would be all about intense flavor and hue, captivating the eye as well as the palate.
The appetizer course, which we plated on a couple large trays for guests to help themselves, was a kaleidoscope of color. Then, when the guests were seated for dinner, each individual course was conceptualized as a single-colored dish. Purple, green, yellow, pink, black, orange. How different from the previous post, the monochromatic black course!
Banh Mi Canapés were the perfect introduction to our meal – a blend of French and Vietnamese cuisines. We took the wildly popular Vietnamese Baguette Sandwich and transformed it into a colorful, spicy, exotic canapé.
Moist is a key word when it comes to delicious meatloaf.
Isn’t this a cute little meatloaf? Baked in my Le Creuset Chestnut Oval Baker.
Really good meatloaf recipes are a dime a dozen… No, actually, they are cheaper than that, they’re free! You can ask your mom, my mom, your cousin, your best friend, your co-worker, Molly, my butcher, Google, Foodbuzz (click here)…or me.
But this post is about my secrets to a scrumptious meatloaf: Cook at 325 until the meat registers 155 degrees as opposed to a specific cooking time. Use a remote thermometer. Remove from oven and let rest before serving. This results in a moist juicy meatloaf.
And have a gooey zippy sauce. This one is 4 parts barbecue sauce to one part each honey and Worcestershire plus several hearty dashes of hot sauce. Whisk together and pour over the meat prior to cooking.
Peas are optional.