vegetarian meatloaf, Vegetarian Meatloaf, Joyful Homemaking

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 meatloaf, Vegetarian Meatloaf, Joyful Homemaking

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.

vegetarian meatloaf, Vegetarian Meatloaf, Joyful Homemaking
With a couple modifications, I used a  recipe from 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:

vegetarian meatloaf, Vegetarian Meatloaf, Joyful Homemaking

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

vegetarian meatloaf, Vegetarian Meatloaf, Joyful Homemaking
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
Cook Time 20 minutes
Serving Size 12 little meatloaves


  • 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


  • 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.

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!


  1. Hi Margo,
    I have a couple of Granddaughters that are Vegetarian and this will be a great recipe for me to prepare for them. Thank you so much for sharing with Full Plate Thursday and have a great weekend.
    Come Back Soon!
    Miz Helen

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