This delicious vegetarian meatloaf by Jamie Oliver is a simple yet hearty dish, perfect for a cozy meal. Packed with creamy risotto rice, earthy mushrooms, and crunchy nuts, it’s easily adaptable with ingredients you have on hand. Serve with your favorite trimmings for a satisfying, nutritious meal.
Ingredients Needed
- 1 small handful of dried porcini
- 2 sticks of celery
- 2 red onions
- 2 cloves of garlic
- Olive oil (for cooking)
- 150g (5.3 oz) risotto rice or pearl barley
- 100ml (3.4 fl oz) white wine
- 500ml (17 fl oz) hot organic vegetable stock
- 200g (7 oz) mixed wild mushrooms
- 100g (3.5 oz) pistachios
- 100g (3.5 oz) almonds
- 125g (4.4 oz) vegetarian Cheddar cheese (omit for a vegan nut roast)
- 1 fresh red chilli
- 1 lemon
- 2 sprigs each of fresh sage, rosemary, and thyme
- 2 large free-range eggs (omit for a vegan nut roast)
- 1 handful of sourdough or ciabatta breadcrumbs
- 2 tablespoons soft light brown sugar
- 200g (7 oz) fresh cranberries
How To Make Vegetarian Meatloaf
- Prepare the risotto base: Soak the dried porcini in a small amount of boiling water. Trim and finely chop the celery, peel and finely chop the onions and garlic.
- Cook the vegetables: Heat a drizzle of olive oil in a large pan over a low heat. Add the celery and onions, and cook for 10 minutes until soft and sweet. Add the garlic and cook for another 1-2 minutes.
- Make the risotto: Increase the heat, then add the rice (or pearl barley). Cook for 1-2 minutes until the rice starts to crackle. Add the white wine and stir until absorbed. Drain the porcini, sieve the liquid to discard any grit, and add it to the risotto pan, stirring until absorbed. Finely chop the porcini and stir into the pan.
- Add the stock: Gradually add the hot stock, one ladleful at a time, stirring it in until absorbed before adding more. This should take around 20 minutes. Once the rice is al dente (almost cooked through but still with a slight white fleck in the middle), transfer it to a bowl and allow it to cool.
- Preheat the oven: Set your oven to 190°C (375°F), or gas mark 5.
- Fry the mushrooms: Heat a little oil in a pan over medium heat and fry the wild mushrooms for 5-10 minutes, or until they just begin to crisp. Leave to cool.
- Prepare the nuts and cheese: Toast the pistachios and almonds in a dry pan for a few minutes, then bash them into coarse pieces (or pulse them in a food processor). Coarsely grate the Cheddar, chop the chilli, and grate the lemon zest. Roughly chop the herbs.
- Beat the eggs: In a small bowl, beat the eggs together.
- Combine the ingredients: Once the risotto has cooled, add the breadcrumbs, cooked mushrooms, nuts, grated Cheddar, chilli, lemon zest, eggs, chopped herbs, and seasoning. Mix everything well.
- Prepare the loaf tin: Butter a 20cm (8-inch) loaf tin and line the bottom with greaseproof paper.
- Prepare the cranberry layer: In a pan, cook the brown sugar and cranberries over medium heat for 1-2 minutes until the sugar has dissolved and the cranberries soften. Pour this mixture into the prepared loaf tin and spread it evenly across the bottom.
- Pack the mixture: Spoon the nut-roast mixture into the tin and press it down with the back of a spoon to pack it tightly.
- Bake the loaf: Cover the tin with foil and bake for 45 minutes. After this, remove the foil and continue to bake for an additional 15 minutes or until the top is golden brown. Once done, remove from the oven and allow it to rest for 10 minutes.
- Unmold and serve: Use a knife to loosen the sides of the tin, then place a serving platter or board on top of the tin. Cover your hand with a tea towel and carefully flip the tin over. Remove the tin, then serve the nut roast with your favorite trimmings.
Recipe Tips
- Don’t rush the risotto: Stir the stock in gradually and allow each ladleful to be absorbed before adding more. This creates a creamy texture and prevents the rice from becoming too dry.
- Cool the risotto before mixing: Let the risotto cool before adding the other ingredients. This helps the mixture bind together and prevents the eggs from scrambling.
- Grate the cheese finely: Grating the vegetarian Cheddar finely ensures it melts into the mixture evenly for a smooth and cheesy texture.
- Pack the mixture tightly: Press the nut-roast mixture firmly into the loaf tin to help it hold its shape and bake evenly.
- Let it rest before serving: After baking, allow the loaf to settle for 10 minutes. This helps it firm up and makes it easier to slice without falling apart.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover vegetarian meatloaf cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Allow the meatloaf to cool to room temperature, then wrap it tightly in foil or plastic wrap before freezing. It can be stored in the freezer for up to 3 months. To serve, thaw overnight in the fridge and reheat before eating.
- Reheat: Preheat the oven to 180°C (350°F). Place the meatloaf on a baking tray, cover it with foil, and heat for about 15-20 minutes, or until hot throughout.
Nutrition Facts
Serving Size: 1 slice (56g)
- Calories: 413
- Total Fat: 24g
- Saturated Fat: 5.7g
- Total Carbohydrate: 28.9g
- Sugars: 8.3g
- Protein: 15.7g
Try More Jamie Oliver Recipes:
- Jamie Oliver 5 Ingredients Vegetarian Black Tahini Noodles
- Jamie Oliver 5 Ingredients Vegetarian Tofu Fried Rice
- Jamie Oliver 5 Ingredients Vegetarian Minty Courgette Tart
- Jamie Oliver 5 Ingredients Vegetarian Tortilla Frittata
Jamie Oliver Vegetarian Meatloaf
Description
This delicious vegetarian meatloaf by Jamie Oliver is a simple yet hearty dish, perfect for a cozy meal. Packed with creamy risotto rice, earthy mushrooms, and crunchy nuts, it’s easily adaptable with ingredients you have on hand. Serve with your favorite trimmings for a satisfying, nutritious meal.
Ingredients
Instructions
- Prepare the risotto base: Soak the dried porcini in a small amount of boiling water. Trim and finely chop the celery, peel and finely chop the onions and garlic.
- Cook the vegetables: Heat a drizzle of olive oil in a large pan over a low heat. Add the celery and onions, and cook for 10 minutes until soft and sweet. Add the garlic and cook for another 1-2 minutes.
- Make the risotto: Increase the heat, then add the rice (or pearl barley). Cook for 1-2 minutes until the rice starts to crackle. Add the white wine and stir until absorbed. Drain the porcini, sieve the liquid to discard any grit, and add it to the risotto pan, stirring until absorbed. Finely chop the porcini and stir into the pan.
- Add the stock: Gradually add the hot stock, one ladleful at a time, stirring it in until absorbed before adding more. This should take around 20 minutes. Once the rice is al dente (almost cooked through but still with a slight white fleck in the middle), transfer it to a bowl and allow it to cool.
- Preheat the oven: Set your oven to 190°C (375°F), or gas mark 5.
- Fry the mushrooms: Heat a little oil in a pan over medium heat and fry the wild mushrooms for 5-10 minutes, or until they just begin to crisp. Leave to cool.
- Prepare the nuts and cheese: Toast the pistachios and almonds in a dry pan for a few minutes, then bash them into coarse pieces (or pulse them in a food processor). Coarsely grate the Cheddar, chop the chilli, and grate the lemon zest. Roughly chop the herbs.
- Beat the eggs: In a small bowl, beat the eggs together.
- Combine the ingredients: Once the risotto has cooled, add the breadcrumbs, cooked mushrooms, nuts, grated Cheddar, chilli, lemon zest, eggs, chopped herbs, and seasoning. Mix everything well.
- Prepare the loaf tin: Butter a 20cm (8-inch) loaf tin and line the bottom with greaseproof paper.
- Prepare the cranberry layer: In a pan, cook the brown sugar and cranberries over medium heat for 1-2 minutes until the sugar has dissolved and the cranberries soften. Pour this mixture into the prepared loaf tin and spread it evenly across the bottom.
- Pack the mixture: Spoon the nut-roast mixture into the tin and press it down with the back of a spoon to pack it tightly.
- Bake the loaf: Cover the tin with foil and bake for 45 minutes. After this, remove the foil and continue to bake for an additional 15 minutes or until the top is golden brown. Once done, remove from the oven and allow it to rest for 10 minutes.
- Unmold and serve: Use a knife to loosen the sides of the tin, then place a serving platter or board on top of the tin. Cover your hand with a tea towel and carefully flip the tin over. Remove the tin, then serve the nut roast with your favorite trimmings.
Notes
- Don’t rush the risotto: Stir the stock in gradually and allow each ladleful to be absorbed before adding more. This creates a creamy texture and prevents the rice from becoming too dry.
- Cool the risotto before mixing: Let the risotto cool before adding the other ingredients. This helps the mixture bind together and prevents the eggs from scrambling.
- Grate the cheese finely: Grating the vegetarian Cheddar finely ensures it melts into the mixture evenly for a smooth and cheesy texture.
- Pack the mixture tightly: Press the nut-roast mixture firmly into the loaf tin to help it hold its shape and bake evenly.
- Let it rest before serving: After baking, allow the loaf to settle for 10 minutes. This helps it firm up and makes it easier to slice without falling apart.
Jamie Oliver Vegetarian Meatloaf