Vegetarian Meatloaf

Welcome to another “Minus the Meat Monday!”  He he, does that sound official? I hope it’s not cheating that my recipe for this week is a vegetarian “meatloaf.”

Last January, I posted a recipe for Meatless Meatballs that was really good.

Vegetarian Meatballs

The veggie “meatloaf” recipe I tried this week is similar to that recipe, but uses whole grain cereal flakes instead of breadcrumbs, which gives it more fiber and vitamins.

With a couple modifications, I used a  recipe from Food.com that received 5 stars from 9 reviews. It contains cottage cheese, eggs, olive oil, onion soup mix, walnuts and cereal flakes.
A couple of tips that I have after making this recipe:

When you chop your walnuts make sure they are finely chopped, or you will have crunchy chunks, which are not meat-like. Use a food processor, but stop processing before they become nut butter.

I baked mine for about  25 minutes.

After baking, I found if you let them set for 10 or more minutes and cool a bit, that they set up more and become even more meat like.

Vegetarian Meatloaf

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Vegetarian meatloaf is a tasty and convenient way to enjoy a classic style meatloaf without the meat. With just a few simple ingredients like walnuts, cottage cheese, eggs, olive oil, cereal and onion soup mix you can make a delicious and nutritious vegetarian meatloaf in perfect little serving sizes by using a muffin tin.

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Serving Size 12 little meatloaves

Ingredients

• 4 Eggs
• 16 ounces Low-fat cottage cheese You can use full fat if you prefer.
• 1/4 cup Vegetable oil
• 1 envelope Onion soup mix 1 ounce dry mix
• 1 cup Walnuts, chopped Chop up in very small pieces, can use food processor but don't go to long or you'll have "walnut butter."
• 2 cups Whole grain cereal flakes Total Whole Grain Flakes

Instructions

• Chop up the walnuts.
• Mix all the ingredients together well.
• In a greased 12 cup muffin tin, portion out the mixture into 12 equal meatloaves.
• Bake for 20 to 25 minutes in a preheated 350 degree oven.
• When you take them out of the oven, let them set and cool a bit for 10 or more minutes. That helps them firm up more and resemble "real" meatloaf more closely.

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These veggie meatloaf muffins are perfect for meal prep, as they can be easily reheated for a quick and satisfying meal.
While I don’t think most people would be fooled into thinking these were made from real meat, they were good.
Hope you enjoy!