There does not seem to be any good way to name this recipe and have it sound appealing. But, hey, meatloaf isn’t a particularly appealing name either and folks seem to eat it just fine. Inspired by a recipe from The Kitchn, this vegetarian “no meat” loaf is filled with wholesome sorghum, sauteed mushrooms and chopped nuts. When I first tried this recipe, what really got through to me were the nuts. They give the dish a nice chew that is hard to achieve in a plant-based loaf. I was blown away by the loaf-ness of it, as well. Most meatless loaves devolve into a pile of ingredients on your plate, but this one holds its own. It would even work well as sandwich filler, if you’re so inclined.
It’s a little embarrassing how many times I’ve made this in the last few months. Fortunately, no one at my house has complained. Even if it’s a little long on the prep work, I love it because it makes enough for us to eat for a few days. Realistically, it’s not really a Monday night meal unless you do some serious planning. I usually cook the grains one day and assemble the next. I serve this with roasted broccoli and mashed potatoes, but if you’re looking for something a little lighter, a nice green salad is really all you need as an accompaniment.
Vegetarian Grain & Nut Loaf
Contributed by: Sarah House for Bob’s Red Mill Test Kitchen
This nutrient rich entree is a great vegetarian alternative to standard meatloaf. Adapted from a recipe at thekitchn.com.
Prep Time: 50 – 60 minutes | Cook Time: 60 – 80 minutes | Rest Time: 10 – 15 minutes
Yield: 8 servings
- 1 cup Bob’s Red Mill Sorghum Grain
- 3 cups Water
- 1 Tbsp Olive Oil
- 1 medium Onion, chopped
- 2 cups diced Mushrooms
- 2 cloves Garlic, minced
- 1 tsp dried Thyme
- 1 tsp dried Marjoram
- 4 – 5 tsp mixed dried Herbs (such as thyme, marjoram, basil, tarragon, sage, rosemary)
- 1 tsp Sherry Vinegar
- 5 Eggs
- 1 cup Cottage Cheese
- 2 cups chopped Walnuts
- ½ cup Bob’s Red Mill Natural Almond Meal
- 1 tsp Salt, divided
- 6 oz grated Parmesan
- 6 oz grated Gruyere or Cheddar
- ½ cup mixed fresh Herbs (such as parsley, oregano, thyme)
Combine water and Bob’s Red Mill Sorghum Grain in a medium pot. Bring to a boil, cover, reduce heat and simmer until tender, about 50 – 60 minutes. Drain off excess water. Transfer cooked grains to a food processor and puree to a smooth consistency.
Meanwhile, preheat the oven to 350°F and spray a 9-inch loaf pan with cooking spray and line with parchment paper.
Heat oil in a medium saucepan over medium heat. Add onion and cook until soft. Add mushrooms and ¼ tsp salt and cook until mushrooms begin to release their juices. Add the garlic and dried herbs and cook until fragrant, about 1 – 2 minutes. Add sherry vinegar and continue to cook until most of the liquid has evaporated. Set aside to cool.
In a large bowl beat the eggs with the cottage cheese. Add the pureed sorghum, walnuts and Bob’s Red Mill Almond Meal. Add the cooled mushroom mixture, cheeses, fresh herbs and remaining ¾ tsp salt and mix well.
Transfer mixture to the prepared loaf pan and smooth evenly. Bake until the loaf is firm and the top is slightly browned, 60 – 80 minutes. Let rest in the pan for 10 – 15 minutes then unmold onto a serving platter.