Carrot-Mushroom Loaf

I was vegetarian for a long time, and occasionally I missed having a meatloaf. This loaf would really satisfy my craving for meatloaf, and I -still- like it just a little better than meat-based meatloaf. The mushrooms give it lots of moisture and great flavor. The carrots are sweet, but not cloyingly so. The cheese gives it a savory tang, and there are lots of eggs in it to firm up all of those mushroom juices, and to give it a nice flavor. The basil and thyme seasoning make this a good dish to make in the early fall, when you can still get both fresh. You can cut the butter down to 2 tablespoons and it is still very rich and flavorful.