Mushroom Walnut Loaf Vegetarian Meatloaf Copycat from the Spot
Elevate your vegetarian dinner game with this Mushroom Walnut Loaf, a delightful plant-based spin on traditional meatloaf inspired by The Spot! Packed with hearty ingredients like toasted walnuts, earthy cremini mushrooms, and protein-rich lentils, this recipe delivers a rich, umami flavor that’s both satisfying and wholesome. Grated carrots, celery, and rolled oats add texture and nutrients, while smoked paprika and thyme provide a warm, savory aroma. Topped with a tangy layer of caramelized ketchup, this vegetarian meatloaf is the perfect crowd-pleaser for family dinners or special occasions. Easy to prepare and perfect for meal prep, this vegetarian loaf pairs beautifully with roasted vegetables or mashed potatoes for a comforting, plant-based feast.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cups cremini mushrooms, finely chopped
- 1 cup carrots, grated
- 1 cup celery, finely chopped
- 1 cup walnuts, toasted and finely chopped
- 1.5 cups cooked brown lentils, mashed lightly
- 1 cup rolled oats
- 0.5 cup breadcrumbs
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 large egg or flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water)
- 0.25 cup ketchup, for topping
Instructions
Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or lightly grease it.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the garlic, mushrooms, carrots, and celery to the skillet. Cook until the vegetables are softened and the mushrooms have released their moisture, about 8 minutes.
Transfer the cooked vegetable mixture to a large mixing bowl. Allow it to cool slightly.
Stir in the toasted walnuts, mashed lentils, rolled oats, breadcrumbs, soy sauce, tomato paste, thyme, smoked paprika, and black pepper. Mix until well combined.
Add the egg or prepared flax egg to the mixture, and mix thoroughly to bind everything together.
Scoop the mixture into the prepared loaf pan, pressing it down firmly to ensure it holds its shape.
Spread the ketchup evenly over the top of the loaf.
Bake in the preheated oven for 50-60 minutes, or until the loaf is firm and the top is slightly caramelized.
Remove from the oven and let the loaf cool for at least 10 minutes in the pan before slicing and serving.
Nutrition Facts
Calories |
2377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 3038 mg | 132% | |
| Total Carbohydrate | 253.4 g | 92% | |
| Dietary Fiber | 61.0 g | 218% | |
| Total Sugars | 57.9 g | ||
| Protein | 96.8 g | 194% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 474 mg | 36% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 5920 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
