Vegetarian Meatloaf

Ingredients

• 100 g soy granules
• 400 ml Vegetable broth
• 100 g long grain rice
• Salt
• 1 red bell pepper
• 100 g spinach leaves
• 2 onions
• 4 tbsp butter
• 5 slices toast bread
• 100 ml milk
• 3 eggs
• 200 g grated Emmental cheese
• 1 tbsp Medium-hot mustard
• Sweet Paprika Powder
• freshly grated nutmeg
• ground pepper (from the mill)
• breadcrumbs (as needed)
• 2 hard-boiled eggs

Instructions

1. 1.

   Sprinkle the soy granules into boiling broth and simmer for about 15 minutes. Then remove from heat and let soak for about 20 minutes. Rinse the rice and cook in salted water for 15-20 minutes until tender.

2. 2.

   Preheat the oven to 180°C (350°F) with upper and lower heating. Line a baking sheet with parchment paper.

3. 3.

   Wash, clean, and dice the bell pepper. Wash and finely chop the spinach. Peel one onion and dice it finely. Heat 1 tbsp butter and sauté the onion until translucent. Wilt the spinach until it wilts and collapses. Dice the toast bread and mix it in a bowl with the onion-spinach mixture and the bell pepper. Warm the milk, pour over the mixture, and combine with the eggs and 150 g cheese. Drain the rice and soy well and add them to the bowl. Knead everything into a smooth mass and season heavily with mustard, paprika powder, nutmeg, pepper, and salt. If needed, fold in some breadcrumbs.

4. 4.

   Peel the hard-boiled eggs. Place about one-third of the mixture on the baking sheet. Lay the peeled eggs on top and cover them with the remaining meatloaf mixture. Press firmly and shape into an oval loaf. Melt 1 tbsp butter and brush it over the loaf. Sprinkle with the remaining cheese and bake in the oven for about 45 minutes.

5. 5.

   Meanwhile, melt the remaining butter. Slice the second onion into thin strips and cook gently in the butter for about 5 minutes until soft. During the last 10 minutes of baking, spread the onion mixture around the loaf and finish cooking.