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    You are in: Home / Recipes / Mushroom Walnut Loaf(Vegetarian Meatloaf) Copycat from the Spot Recipe
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    Mushroom Walnut Loaf(Vegetarian Meatloaf) Copycat from the Spot

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on November 23, 2009

      Super fantastic! This would be a star on anyone's table, vegetarian nor not. I made it with the suggested gravy: Mushroom Walnut Gravy Copycat from the Spot Natural Food Restaur, and they were great together. At the last minute I discovered that I only had three cups of cheddar cheese, so I added a cup of ricotta. I think it made the loaf softer/moister than it should have been, so I don't recommend that for aesthetics. But flavor could not be beat. I'm going to make this next time with just the chedder and I'm putting this in my "good enough for company" cookbook. Thanks for posting!!!

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    • on October 06, 2009

      As a 20 year plus vegetarian, I've been a little hesitant to make a "meatloaf" type recipe, but when I saw this one in SoCalCookerGal's cookbook for Veggie Swap I had to try it. And am I ever glad I did! DH came home when it had just come out of the oven, and said, "you'd better take that pic quick, because I don't think I can wait!" He absolutely loved it, and loved the "gravy" that goes with it, Mushroom Walnut Gravy Copycat from the Spot Natural Food Restaur. I did taste it before putting it in the oven, and added one tsp of thyme, as I think it goes so well with mushrooms, and it just seemed to need something. Otherwise, it was made exactly as written. This will be made often in our house - I can't wait to make some mashed potatoes and peas to go with it for dinner tomorrow! Yum!! Thank you so much for posting this recipe! Made for Veggie Swap 15.

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    • on January 25, 2014

      I was trolling the internet for this type of recipe because my girlfriend took me to The Spot a couple weeks ago, and she ordered it. It was amazing. Thanks for posting this bad boy is going in my oven tomm!.

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    • on January 21, 2013

      I thought this was fairly easy, but I made some adjustments. I used quinoa, instead of brown rice, and in the future I'd crush the walnuts to almost a powder before adding. The crunchy from the walnuts gave the loaf an original texture mixed with the softer ingredients, and I prefer to have a uniform texture. It also needs some extra seasoning for added flavor. I'd make this again, but use the crushed fine walnuts and extra seasoning. Thank you for posting.

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    • on February 14, 2010

      I was a bit disappointed in this recipe. The flavor was lacking, despite the mushroom walnut gravy. This recipe makes quite a bit and is easy to throw together. The only change I made was using braggs amino instead of tamari. We generally enjoy vegetarian loafs but don't think we'll make this one again. Looks like we're the odd ones out on this recipe though as many seem to really enjoy it. Thanks for posting. It's great to see a variety of veggie recipes on zaar!

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    • on January 12, 2010

      This was AMAZING! I've been vegetarian for almost 10 years, and have searched and searched for a good veg meatloaf recipe to no avail until now because this is it! Everyone in my family loved it, despite some of us not really loving mushrooms. But I chopped them up really small vs. just slicing them. I used short grain brown rice, which I think really gave it the correct texture. YUM! I halved the recipe for my first attempt and baked it for the same amount of time in an 8x8 pan. Next time, we'll make the 9x13, as the leftovers were good too! The gravy is great touch on top too. Thanks for posting!!

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    Nutritional Facts for Mushroom Walnut Loaf(Vegetarian Meatloaf) Copycat from the Spot

    Serving Size: 1 (240 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 715.0
     
    Calories from Fat 450
    63%
    Total Fat 50.0 g
    77%
    Saturated Fat 19.4 g
    97%
    Cholesterol 290.6 mg
    96%
    Sodium 793.0 mg
    33%
    Total Carbohydrate 35.7 g
    11%
    Dietary Fiber 4.6 g
    18%
    Sugars 3.0 g
    12%
    Protein 33.7 g
    67%

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