Meatless Mushroom Loaf (Edit recipe)

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This umami-rich vegetarian meatless loaf is a hearty main dish with traditional fall flavors. It’s an ideal option for the non-turkey eaters at your Thanksgiving table. Nuttiness from walnuts and meatiness from the mushrooms and rice give this the heartiness of a main dish. You can bake it in a loaf and serve slices, or use individual ramekins for single-serve portions that can tuck into the edges of your oven while the other dishes are baking away during the holidays. You also can make these a day or two in advance and reheat them for serving.

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PREP TIME

30 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 8

Ingredients

2 Tbsp Olive Oil
.5 Yellow Onion, diced
3 Celery, stalks, diced
2 clove Garlic, minced
12 oz Baby Bella Mushrooms
1 cup Old Fashioned Oats
1 cup Organic Walnuts
.25 cup Tomato Paste
1 Tbsp Worcestershire Sauce
2 tsp fresh Thyme, chopped
2 tsp fresh Rosemary, chopped
1 Tbsp Sage, chopped
1.5 tsp Kosher Salt
1 tsp Black Pepper
.5 cup Potato Flakes
1 cup Hot Water
2 Eggs
2 cups Wild Rice, cooked

Ketchup Glaze

.5 cup Unsweetened Ketchup - Primal Kitchen
2 Tbsp Yellow Mustard
.25 cup Brown Sugar
1 tsp Apple Cider Vinegar
.25 tsp Kosher Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375 degrees F. Lightly spray 4 10-ounce ramekins or 1 9-inch x 5-inch loaf pan with cooking spray.
Cut 12 ounces baby bella mushrooms in half and add to the bowl of a food processor fitted with an S-blade. Secure lid and pulse 10 to 15 times until mushrooms are evenly chopped into small pieces. Transfer to a bowl and set aside.
Add 1 cup rolled oats and 1 cup walnuts to the food processor. Secure lid and pulse 15 to 20 times, until walnuts are ground and oats are chopped into a chunky flour consistency.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once heated, add diced onion and celery, cooking for 5 to 7 minutes, until onions are translucent. Reduce heat to medium and add minced garlic and chopped mushrooms to the skillet. Continue cooking an additional 8 to 10 minutes, until liquid from mushrooms is cooked out.
Season mixture with thyme, rosemary, sage, salt and pepper. Stir in tomato paste and Worcestershire sauce, cooking for another 1 to 2 minutes. Remove from heat.
In a small bowl, add ½ cup potato flakes and 1 cup hot water. Stir to combine and let sit for a few minutes to absorb liquid.
Whisk eggs in a large bowl. Add in ground walnut and oat mixture, along with cooked mushroom, onion and celery mixture. Fold to combine, adding in potatoes and cooked wild rice, until everything is evenly incorporated.
Divide the mixture into prepared ramekins or press into prepared loaf pan.
Make the glaze by adding ½ cup ketchup, 2 tablespoons yellow mustard, ¼ cup brown sugar, 1 teaspoon apple cider vinegar and ¼ teaspoon kosher salt into a small bowl. Whisk together until combined.
Brush the glaze on top of the Meatless Mushroom Loaf(s) and place on the middle rack of a preheated oven for 40 minutes, or until center is cooked to 165 degrees F and glazed top is set.
Let cool 10 minutes and serve with your favorite sides.

Notes

You can substitute dried herbs, if needed. Just adjust to taste. Generally you'll need 1/2 (or even a bit less) as many dried vs. fresh.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	430
Fat:	16 g
Carbohydrates:	62 g
Protein:	11 g
Cholesterol:	0 g
Sodium:	387 mg
Fiber:	6 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.