Meatless Loaf

This vegetarian loaf gets its structure from an unlikely trio: crushed peanuts, brown rice, and cottage cheese. The peanuts bring protein and a dense, nutty bite. The rice adds bulk and chew. The cottage cheese binds everything together while keeping the inside moist.

Everything goes into one bowl, gets mixed, and goes straight into a loaf pan. No precooking, no layering, no fuss. The egg holds it all together as it bakes, and the loaf sets firm enough to slice cleanly after about 30 minutes.

This is a straightforward, protein-packed main that proves you don’t need a complicated recipe to put a satisfying meatless dinner on the table.

Pro Tips

• Use cooked brown rice that’s been cooled. Hot rice makes the mixture too wet and the loaf won’t hold its shape.
• Crush the peanuts unevenly. Some coarse chunks and some fine pieces give you a more interesting texture than uniform crumbs.
• Drain the cottage cheese if it’s very liquid. Excess moisture makes the loaf soggy in the center.
• Let the loaf rest in the pan for 5 minutes before slicing. It firms up as it cools and slices much cleaner.

Variations

• Top with marinara sauce and a sprinkle of Parmesan during the last 10 minutes of baking.
• Add sauteed mushrooms and garlic to the mix for deeper, savory flavor.
• Swap peanuts for sunflower seeds or cashews for a different nutty profile.