Being a vegetarian doesn’t mean you can’t have meatloaf any longer! I make quite a few variations of this dish since it’s a great catch-all for the vegetables and grains that you might have buried in your refrigerator and cabinets.
Adding the secret ingredient to the mixture is what makes the difference. So feel free to add anything you like!
Here is how this one was done:
adapted from Giada De Laurentiis
3/4 cup uncooked rice
2 scallions, chopped
1 carrot, grated
1 small Russet potato, grated
1/2 cup Monterrey jack cheese
1/4 cup walnuts and pecans (or just one or the other, this is optional!)
2 eggs, beaten
and the SECRET INGREDIENT! One package of french onion soup mix.
salt and pepper to taste
1 tomato, sliced into rings
1/4 cup Parmesan cheese
1. Preheat oven to 375. Cook rice according to directions. I use regular basmati rice. About 5-7 minutes before the rice is entirely tender, add the carrot and potato and boil until rice is thoroughly cooked. Drain and let cool.
2. Add the cheese, scallions and chopped walnuts and pecans in a bowl. I like the crunchyness the nuts add to the loaf but you could leave them out if you so please.
3. Add the eggs and french onion soup mix as well as the salt and pepper and mix until combined. The french onion soup mix is excellent in this recipe because it gives the loaf that meatloaf-y aroma.
4. Press mixture into a loaf pan and top with tomato slices. This adds a little somethin’ somethin’ to the final dish.
5. Sprinkle the Parmesan cheese on top of the loaf and dot with butter.
6. Place into the oven and bake for about 30 minutes or until it is heated all the way through and it starts to brown around the edges. It took my loaf 40 minutes to get to that point.
Remove from the oven and cool for a bit. While you wait, text your husband and tell him to come home from work already because you made dinner so early and are incredibly hungry.