This Veggie "Meat" Loaf was made with barley and quinoa, veggies, milk, cheese and egg to hold it together. It's a lighter than traditional meatloaf, but the grains make it hearty and nutritious. I served with tomato sauce, roasted sweet and golden potatoes, and a green side salad.
The verdict? Aaron and I really liked it! And more than that, I felt very satisfied from that meal. I'll add it to our list of dinner items. And quinoa especially is high in protein so it's a vegetarian staple.
Cook extra barley and quinoa for salads, easy side dishes, or to mix in stews and soups. Or, use them in your morning cereal. I mixed quinoa with mashed banana or pureed pear for Ava.
Vegetarian "Meat" Loaf - Serves 6
- 3 cups cooked grain (I used 1/2 barley + 1/2 quinoa)
- 3 eggs, slightly beaten
- 1 cup grated cheese (or less) good varieties are deeper flavor cheeses. I used Amish Butter Cheese
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped shallots
- 1/4 cup finely chopped carrots
- 1/4 cup finely chopped parsley
- 2 cloves crushed garlic
- 2 tbs chopped green olives
- 1/2 tsp sea salt
- 1/4 tsp ground pepper
- 1 cup milk
- 1 tbs butter
- 1 tbs olive oil
- Prepare grains. Barley and quinoa are cooked with a 1 cup grain to 2 cups water/broth ratios. Barley will take longer than quinoa to cook.
- Coat a 9x5x3 loaf pan with cooking spray. Preheat oven to 350 degrees.
- In a small saucepan, melt butter over l0w-medium heat. Add olive oil. Saute garlic, shallot, celery, and carrots.
- While veggies are cooking, in a large mixing bowl, add cooked grain, parsley, and olives.
- After veggies are soft, add to grain mixture. To mixing bowl, add milk, eggs, cheese, and cooked vegetables. Season with salt and pepper and transfer to the loaf pan.
- Cook loaf uncovered for 1 hour in 350 degree oven.
- Loosen loaf around the edges and turn onto a platter and serve with warmed tomato or mushroom sauce.