Vegetable Loaf


This morning, I made my daughter's favorite vegetarian recipe, a spinach, brown rice and mushroom meatloaf.


 

It is wonderfully flavorful, easy to make and something a bit different to add to your menu.


Ingredients:
  • ½ cup brown rice, dry
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 celery ribs, chopped
  • Kosher salt
  • Freshly ground black pepper
  • 10 ounces crimini mushrooms, stems removed, sliced thin
  • 1 tablespoons fresh tarragon, chopped
  • 6 ounces fresh spinach
  • 3 ounces sun dried tomatoes, chopped
  • 4 eggs, whisked
  • 1 tablespoon Dijon mustard
  • 2 tablespoons vegetable broth
Instructions
  1. Preheat oven to 400F.
  2. Cook rice according to package instructions. Set aside.
  3. Meanwhile, in a large skillet, heat olive oil over medium high heat. Add onions and cook until translucent. Stir in garlic and celery and season with salt and pepper. Cook until vegetables are soft, about 5 minutes.
  4. Add in mushrooms and tarragon and cook until mushrooms release their juices and the liquid evaporates, about 5 more minutes. Add in spinach and cook until wilted. Stir in sun dried tomatoes, then remove from heat and let cool slightly.
  5. In a large bowl, whisk together eggs, mustard, and broth. Add in vegetable mixture and rice and stir to combine.
  6. Generously grease a loaf pan with olive oil. Pour in vegetable mixture and smooth to flat with a spatula. Bake for 40-45 minutes, until edges are nicely browned. Let cool slightly, then run a knife along edges and flip onto platter.

I make the rice a day ahead of time so it takes no time at all to throw this together. Serve it with a salad for a delicious healthy meal.

Comments

Karen said…
This looks delicious and different. Will try next week! Looking for some meatless ideas that don’t have lots of cheese, etc! Thank you!
Mary V said…
Wonder if you could use egg substitute to make in vegan? Sounds yummy!
It certainly looks tasty and attractive!
Guillaume said…
Looks delicious.My wife being vegetarian, I will suggest we make it one day. As a SUnday roast or maybe an Easter dinner?
Unknown said…
Sounds yummy. Looks delicious.
Anonymous said…
That really sounds good, thanks so much for that recipe!
chickpea678 said…
This looks so good! A certain someone in my family made but did not eat a mushroom pasta last night!
TARYTERRE said…
this sounds delicious. thanks for the recipe.
Dapper Ryan said…
Made this tonight. So tasty and filling! In case anyone else is tempted, do not try to cheat and use nonstick spray on your loaf pan. 😅 But it looks lovely cut into squares, and it tastes INCREDIBLE. I never had tarragon, and never cared much for sun-dried tomatoes, but I'm a changed man. Delicious with a little shake of balsamic vinegar on top, too.
imsovintage said…
Oh how I wish I could Pin this!!
Unknown said…
This was awesome. Almost like a veggie quiche. Will definitely make again!
Janey said…
Looks delicious. I’m allergic to mushrooms. Any recommendations as to a substitute?
Unknown said…
Very nice. Unusual and healthy. Might want to try with a little cheese.
Unknown said…
This is amazing. Second time making it in two weeks. I wouldn't change a thing. Left overs are just as good!
Unknown said…
I will make this tomorrow! I wonder what I could use in place of mushrooms (my daughter hates them, darnit)....anyone have a suggestion?
Joni said…
Try peas instead of mushrooms….
Unknown said…
Does anyone have any idea of the nutritional value in this?
Unknown said…
Do you know how many servings this makes? I want to enter it into my food app to determine WW points.
Unknown said…
I'm making mine vegan with Just Egg. Had to tweek the ingredients a bit based on what I have but so far smells great!
Hi, I'm wondering what to use instead of brown rice? Maybe potatoes or riced cauliflower? Thanks!