Meatless Loaf (Bryant)

This vegetarian loaf gets its structure and protein from an unlikely but effective combo: crushed peanuts and cottage cheese. Mixed with cooked brown rice and bound with an egg, it holds together in a loaf pan and slices cleanly after baking.

The peanuts do most of the heavy texture work here, giving each slice a dense, slightly nutty bite that’s more satisfying than a lot of bean-based alternatives. Cottage cheese adds moisture and a mild creaminess that keeps the loaf from drying out, while the brown rice gives it body and a subtle chew.

This is a true mix-and-bake recipe. Everything goes into one bowl, gets stirred together, and goes straight into the oven. No pre-cooking, no layering, no fuss.

Kitchen Tips

• Crush the peanuts to a coarse, uneven texture. Too fine and the loaf turns dense and pasty. You want some chunky pieces for bite.
• Make sure the brown rice is fully cooked and cooled before mixing. Hot rice will cook the egg prematurely and affect the texture.
• Let the loaf rest in the pan for 5-10 minutes after baking. It firms up as it cools and slices much cleaner.

Variations

• Add a tablespoon of soy sauce or Worcestershire for a more savory, umami-forward flavor.
• Mix in diced bell pepper or mushrooms for added vegetables and moisture.
• Top with a simple tomato glaze or ketchup before baking for a classic loaf finish.