Mushroom Loaf
Warm and savory, Mushroom Loaf is a vegetarian version of meatloaf. It brings all the cozy vibes, filled with brown rice, mushrooms, and other veggies.
If you think this loaf sounds like something your hippie aunt who owned a health food store in the 1970s would serve, you aren’t wrong. Brown rice contributes chewy texture and fiber while sun-dried tomatoes bring the 70s vibe.
Meatless Meatloaf
Plant protein loaf bakes go back hundreds, maybe even thousands of years. But it was during World War I and World War II that meatless meatloaves became popular out of necessity. Civilians were restricted to a share of meat (two and a half pounds per week for adults) to help conserve the meat supply for soldiers serving in the war effort.
Things like lima bean loaf, baked bean loaf, and mock meatloaf were the home cook's answer to wartime rationing. But how did they taste? Well, they aren't very popular anymore so I think that answers our question.
In 1971, the book Diet for a Small Planet by Frances Moore Lappé was published and it created an interest in the U.S. regarding vegetarianism. Meat-free recipes, health food stores, and a concern for food policy in the country were some things that became part of our culture.
Today's recipe is a nod to all the above. This savory loaf combines whole grains, eggs, and all sorts of veggies into a yummy meal. It's delicious served with mashed potatoes and Baby Kale Salad with Apples and Walnuts or Zucchini Ribbon Salad.
Lessons Learned
- Feel free to play around with the spices in this. If you aren't a fan of smoked paprika, sub in cumin or curry instead.
- If you are using sundried tomatoes packed in oil, be sure to blot dry with a paper towel before chopping.
- Frozen spinach can be used instead of fresh, just be sure to thaw and give it a good squeeze to extract all the liquid.
Hat Tips
Many thanks to Things I Made Today for the mushroom loaf recipe.
Mushroom Loaf
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 to 6 servings 1x
Ingredients
- ½ cup uncooked brown rice (or 1 cup cooked)
- 2 Tbsp olive oil
- 1 ½ cups onion, diced
- 1 cup celery, chopped
- 1 Tbsp garlic, minced
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 2 cups white or brown mushrooms, sliced thin
- 5 oz fresh spinach (about ½ bag of washed spinach)
- 4 eggs
- ¼ cup sun-dried tomatoes, chopped
- 1 Tbsp Dijon mustard
- 2 Tbsp broth, white wine, or water
- Fresh chopped parsley or other herbs for garnish
Instructions
- Preheat oven to 400F/200C. Move the oven rack to the middle of oven position.
- Grease a 9x5 loaf pan with oil on the bottom and sides, then set aside.
- If the rice is raw, cook according to package directions, then set aside to cool.
- Heat a skillet over medium-high heat. Tip in the olive oil, onion, and celery. Cook for 5ish minutes or until onions are translucent. Add the garlic, salt, pepper, smoked paprika, and mushrooms. Stir and cook for about 5 minutes or until mushrooms have released their liquid. Add the spinach and stir until the spinach wilts. Remove the pan from the heat and set aside to cool.
- Whisk the eggs, sun-dried tomatoes, mustard, and broth in a large bowl. Add the rice and the onion mixture and stir everything together.
- Pour the mixture into the prepared loaf pan and smooth the top. Bake for 45 minutes or until the middle is set when tested with a knife.
- Remove from the oven and allow to cool for 10 minutes on a wire rack. Run a knife around the edges. Cut the loaf into slices while it is still in the pan, or turn it out onto a platter and slice. Serve warm, garnished with chopped fresh herbs.
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