Vegetarian Rolo (meatloaf)

Stephania Mitsides

Blogger

Preparation Time:

45 min

Cooking Time:

60 min

Portion(s):

1 loaf

Category:For Kids | Oven Dishes | Rice & Pulses

Made with

Parboiled Rice

Large Lentils

Vegetable Bouillon Powder

Tomato Paste 70g

Ingredients

1½ cups Mitsides Parboiled Rice, cooked
1 cup Mitsides Large Lentils, Cooked
½ cup walnuts or pecan nuts, toasted
2 Tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
400g mushrooms, finely chopped
2 Tbsp parsley, chopped
2 tsp mixed herbs
1 tsp Mitsides Vegetable Powder
4 large eggs
1 Tbsp Mitsides Tomato Paste (70g)
1 cup cottage cheese
250g grated cheddar or other cheese that melts
Salt and pepper

Method

Preheat the oven to 180°C.

Finely chop the walnuts or pecan nuts.

In a large skillet, heat the olive oil. Add the onion and garlic and cook until soft. Add the mushrooms, the mixed herbs and vegetable powder. Cook for about 5 minutes, until the mushrooms are golden. Transfer to a large bowl and let it cool.

In a small bowl, beat the eggs.

In the large bowl with the mushrooms, add the toasted nuts, parsley, rice, lentils, cottage and cheddar cheese, beaten eggs, tomato paste, salt and pepper. Mix really well.

Line a loaf tin with parchment paper. Pour the mixture inside and spread evenly with a spatula. Bake for 1 hour until golden brown. Let it cool, remove from the tin and serve in slices.