Best Vegetarian Meatloaf Polish Style Recipes

BEST VEGETARIAN MEATLOAF

Steps:

• Prepare the brown rice using Stovetop Brown Rice or Instant Pot Brown Rice. (You'll need 1/2 cup dry rice to yield 1 1/2 cups cooked; or you cook 1 cup dry rice and save the leftovers.)
• Preheat oven to 375°F.
• Place 1 1/2 cup walnuts and 1/2 cup cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool.
• Meanwhile, finely chop 1 onion and mince 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them with a knife or in a food processor.
• In a large skillet, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.
• In a small bowl, lightly beat together 4 eggs.
• In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 1/2 cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
• Butter a 9-inch loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan.
• Bake 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm. Leftovers can be stored for a few day in the refrigerator or a few months in the freezer (cut into pieces). Reheat in a 375F oven.

VEGETARIAN MEATLOAF

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a bowl, mix 1/2 the barbeque sauce with the vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, Parmesan cheese, and egg. Season with thyme, basil, parsley, salt, and pepper. Transfer to the loaf pan.
• Bake 45 minutes in the preheated oven. Pour remaining barbeque sauce over the loaf, and continue baking 15 minutes, or until loaf is set.

VEGETARIAN "MEATLOAF" - POLISH STYLE

Steps:

• Preheat over to 375.
• Place bread on a plate and cover with the milk. Let sit to absorb.
• In a small saucepan bring the broth or water with 1 T. of the butter or margarine, a little pepper and a pinch of salt to a boil. At the same time heat the kasha in a skillet over medium heat for 2-3 minutes, stirring occasionally, toasting lightly. When broth/water comes to a boil add the toasted kasha and cook for about 10 minutes, covered until water is absorbed. Let cool slightly.
• In a skillet, melt 1 T. butter and cook onion and garlic over medium heat. Once the onions are translucent add the mushrooms and cook another 5 minutes.
• Squeeze out any excess water in the spinach and give it a rough chop. Put in a medium bowl and add kasha mixture, onion mixture, milk soaked bread, potatoes or walnuts, beets, chili sauce or ketchup, worcestershire, pickle juice, soy sauce, dill and marjoram. Mix this very well until everything is completely incorporated. Give a taste and add fresh pepper and (if needed) salt. Add the egg and mix completely.
• Butter a loaf pan. Add 1/2 cup chili sauce or ketchup to the bottom of the pan. Add the "meatloaf" mixture and even out the top. Add another 1/2 cup of chili sauce or ketchup to the top. With a fork, poke a few holes in the top to let steam escape.
• Bake for 1 hour. Lower temperature to 300 and cook another 1/2 hour.
• *Different ovens may require different temperatures and cooking times. Just keep checking on it and see what works for you.

VEGETARIAN "BEETLOAF"

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with nonstick spray.
• Combine beets, carrots, walnuts, onions, oats, and bread crumbs in a large bowl.
• Beat eggs, parsley, bagel seasoning, and liquid aminos in a smaller bowl. Mix into the veggie mixture and stir to combine. Transfer to the prepared casserole dish and top with ketchup.
• Bake, uncovered, in the preheated oven for 1 to 1 1/2 hours, depending on how moist or dry you want it.

REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)

Steps:

• Add salt to water and boil in a saucepan.
• Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
• Remove from fire.
• Drain and partially mash lentils.
• Scrape into mixing bowl and allow to cool slightly.
• Stir in onion, oats and cheese until mixed.
• Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
• Mix well.
• Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
• Smooth top with back of spoon.
• Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
• Cool in pan on rack for about 10 minutes.
• Run a sharp knife around edges of pan then turn out loaf onto serving platter.