The Best Vegetarian Meatloaf

Preheat the oven to 375ºF and lightly grease a 9" by 5" loaf pan. Press a piece of parchment paper into the bottom of the pan, so the loaf will be easy to remove later. 2. Add the walnuts to a 12-cup food processor fitted with an "S" blade. Process briefly, until the walnuts are coarsely ground, almost like a flour. Next, add in the cooked rice, lentils, cottage cheese, Parmesan, eggs, thyme, garlic, salt, and pepper. Pulse the mixture 6 to 8 times, until it looks evenly mixed but not pureed. There should still be plenty of texture. 3. Transfer the meatloaf mixture to the prepared pan and use a spatula to spread it evenly on top. Bake at 375ºF for 1 hour, or until the top rises in the center and feels relatively firm to the touch. (It's okay if juices are visible when the loaf is pressed.) 4. Let the loaf cool in the pan for at least 15 minutes. The top may flatten as it cools. Then use the parchment paper to lift the loaf out of the pan. Slice and serve warm with your favorite holiday sides and gravy. 5. Leftover vegetarian meatloaf can be stored in an airtight container in the fridge for up to 5 days. Reheat individual slices in the oven at 350ºF for 8 to 10 minutes, or until the center is warm again. 6. prep20 mins 7. cook30 mins 8. total50 mins