Preheat the oven to 350 degrees and grease a 9-inch loaf pan.
Heat the oil in a skillet over medium heat. Add the mushrooms and onions, and season with salt and pepper. Cook until soft, about 6 minutes.
Transfer to a large bowl and add the cooked rice, oat bran, wheat germ, mustard, Πcup of ketchup and Heinz 57.
In a separate bowl, combine the eggs, milk and Worcestershire. Season with salt and pepper. Add to the mushroom-and-rice mixture and combine well.
Transfer the mixture to the greased loaf pan, and smooth out the top with a spatula.
Combine œ cup of ketchup and the brown sugar, and pour atop the loaf. Smooth with a spatula.
Bake for 45 minutes or until the top is browned and the loaf is firm and golden.
Serve alongside mashed potatoes (recipe follows).
* Available at specialty grocery stores
1 lb. baby bella mushrooms, finely chopped
½ cup finely chopped onion
Salt and freshly ground black pepper to taste
1 cup cooked brown rice
1 cup oat bran
1 cup wheat germ
2 tsp. mustard
¾ cup ketchup
2 Tbsp. Heinz 57
2 large eggs
½ cup milk
2 tsp. vegetarian Worcestershire sauce*
¼ cup brown sugar
This article appears in December 2011.