Mushroom Goat Cheese “Meat” Loaf

Mushroom Goat Cheese Meat Loaf

I’ve always dreamed of being the kind of mom who effortlessly serves organic vegetarian meals and stevia-sweetened desserts all in between teaching yoga and growing our own food.  I had visions of Charlotte starting school having never seen a real cookie.   I have a feeling I’m not quite there, since Char is adamant that the blue oval in her shapes puzzle is the Culvers sign.  But THIS meatloaf, this healthy vegetarian meatloaf – this is going to get us there. 

 Mushroom Goat Cheese Meat Loaf1

Savory and satisfying, mushroom goat cheese meatloaf is better than your grandma’s, and you’ll never believe it’s meatless!  The toasted walnuts give it an earthy, nutty flavor and when paired with the goat cheese it’s definitely restaurant-worthy.  This is a great dish for a Lenten Friday or any day when you’d like to quickly and easily add some more veggies to your diet. 

Mushroom Goat Cheese Meat Loaf2

Mushroom Goat Cheese "Meat" Loaf
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  1. 1 large red bell pepper
  2. 1 large green bell pepper
  3. 2 pounds cremini mushrooms, coarsely chopped
  4. 1 tablespoon olive oil
  5. 1 red onion, chopped
  6. 1 cup panko (Japanese breadcrumbs)
  7. 1 cup chopped walnuts, toasted
  8. 2 tablespoons chopped fresh basil
  9. 1 tablespoon ketchup
  10. 1 teaspoon Dijon mustard
  11. 1/2 teaspoon kosher salt
  12. 1/2 teaspoon freshly ground black pepper
  13. 4 ounces goat cheese
  14. 2 large eggs, lightly beaten
  15. Cooking spray
  16. 1/4 Bayou Bourbon glaze (link below) + extra for serving
  1. Preheat broiler to high.
  2. To prepare meat loaf, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 10 minutes. Peel and finely chop. Place bell peppers in a large bowl.
  3. Reduce oven temperature to 350°.
  4. Place about one-fourth of mushrooms in a food processor; pulse 10 times or until finely chopped. Transfer chopped mushrooms to a bowl. Repeat procedure 3 times with remaining mushrooms.
  5. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms to pan; sauté 15 minutes or until liquid evaporates, stirring occasionally. Add mushrooms to bell peppers. Wipe pan with paper towels. Add onion to pan; sauté 6 minutes or until just tender, stirring occasionally. Add onion mixture to mushroom mixture.
  6. Arrange breadcrumbs in an even layer on a baking sheet; bake at 350° for 10 minutes or until golden. Add breadcrumbs and the next 8 ingredients (through eggs) to mushroom mixture, stirring well. Spoon mixture into a 9 x 5-inch loaf pan coated with cooking spray; press gently to pack. Bake at 350° for 45 minutes or until a thermometer registers 155°.
  7. Brush Bourbon glaze over meat loaf. Bake an additional 10 minutes. Let stand 10 minutes; cut into 6 slices.
  1. This bourbon glaze is available at
Adapted from Cooking Light
Adapted from Cooking Light
Diet Deep Dish
Mushroom Goat Cheese Meat Loaf5



And if the Bourbon sauce got your attention, I think you’d love these other savory sauces perfect for this meatloaf…





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