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Alex Katz’s Meatless Meatloaf for Two
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This meatloaf is incredibly hearty, the perfect meal for vegetarian working artist. Alex is an avid carnivore, and he absolutely adores this recipe! He even requests to make it every time that we come home for a visit. (Literally.) It’s kind of mind-boggling how tasty this vegetarian meatloaf turns out. You’d almost swear from the texture that it’s an actual meatloaf! Here are some of the secrets:
1.   Mushrooms: Once the meatloaf is cooked, you won’t know there are any mushrooms. But they are essential to the savory flavor and a chewy texture.
2.   Toasted nuts. Another secret is a mixture of cashews and walnuts that are toasted in the oven until golden and fragrant. Combined with the sautéed mushrooms, toasted nuts add a subtle meaty flavor to the dish and give this nut loaf some texture.
3.   Swiss cheese & cottage cheese: Swiss cheese brings a subtle meatiness and cottage cheese brings in the perfect texture complement.
 
This vegetarian meatloaf recipe requires a bit of time to make, but the end result is totally worth it! To make this veggie meatloaf, here are the basic steps
1.   Cook the rice: Cook Brown Rice You can easily do this in advance, which cuts down on prep time.
2.   Toast the nuts: Toast walnuts and cashews in the oven, until golden brown.
3.   Saute the onion and mushrooms: Sauté mushrooms, onion, and garlic with herbs and spices.
4.   Mix: Combine the rice, nuts, and mushroom mixture with chopped parsley, cottage cheese, Swiss cheese, beaten eggs, salt, and pepper.
5.   Bake: Butter a loaf pan. Line the bottom with parchment paper and butter it again. Pour in the mixture and bake about 1 hour at 375 degrees, or until golden brown.
And that’s it! The veggie meatloaf will need to cool for about 20 minutes before being sliced, but it’s best enjoyed warm!