Nut Loaf
- Number of Servings: 8
Ingredients
Nut Loaf 2 large onions, chopped 3-4 stalks celery, chopped 1 leek, chopped 2 large carrots, chopped 1-1/2 to 2 lbs. mushrooms, chopped (nice if they're all different kinds, but not necessary) 1 cups cooked rice pilaf (or rice cooked in vegetable broth) 1 or 1-1/2 cups chopped nuts (walnuts, almonds are good) Vegetable broth, as needed to moisten mixture Seasoned bread crumbs Half cup grated Parmesan or romano cheese Parsley, basil, thyme, sage and any other herbs and spices you like 4 eggs, beaten Salt, pepper to taste Vegetable or olive oil Wild Mushroom Gravy 3/4 lbs variety of mushrooms, chopped or sliced thin 1 can vegetable broth (2 cans if you want to make gravy for leftovers) 3 tablespoons flour (or adjust as needed) salt, pepper
Nut Loaf
Saute' vegetables in oil. Make rice pilaf. (These steps can be done ahead of time or the day before).
Mix all ingredients well, into the consistency of a meat loaf.
Adjust seasonings, if necessary.
Put into a loaf pan.
Bake at 350 degrees for about 45 min to an hour.
To check if done, insert a toothpick into the middle and check to see that it comes out dry.
Wild Mushroom Gravy
Saute mushrooms in frying pan in a little olive oil until soft and golden.
Mix flour with vegetable broth until smooth, and add to pan with mushrooms.
Add salt, pepper and any other seasonings you like.
Cook over medium high heat until it bubbles lightly and thickens to gravy consistency.
If gravy does not thicken sufficienty, mix a little more flour with a little cold water (3-4 tbsp) and add to pan.
If gravy is too thick, add a little more broth or water. Serve over slices of nut loaf.
Number of Servings: 8
Recipe submitted by SparkPeople user LHUMPHREY.
Saute' vegetables in oil. Make rice pilaf. (These steps can be done ahead of time or the day before).
Mix all ingredients well, into the consistency of a meat loaf.
Adjust seasonings, if necessary.
Put into a loaf pan.
Bake at 350 degrees for about 45 min to an hour.
To check if done, insert a toothpick into the middle and check to see that it comes out dry.
Wild Mushroom Gravy
Saute mushrooms in frying pan in a little olive oil until soft and golden.
Mix flour with vegetable broth until smooth, and add to pan with mushrooms.
Add salt, pepper and any other seasonings you like.
Cook over medium high heat until it bubbles lightly and thickens to gravy consistency.
If gravy does not thicken sufficienty, mix a little more flour with a little cold water (3-4 tbsp) and add to pan.
If gravy is too thick, add a little more broth or water. Serve over slices of nut loaf.
Number of Servings: 8
Recipe submitted by SparkPeople user LHUMPHREY.
Nutritional Info Amount Per Serving
- Calories: 297.3
- Total Fat: 17.9 g
- Cholesterol: 98.3 mg
- Sodium: 261.3 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 4.1 g
- Protein: 12.0 g
Member Reviews
-
CAYTIKYLE
This was a labor intensive but truly delicious meal. Sooooo yummy! Definitely a dish to make if you would like to impress somebody! I made this according to the recipe, but baked it in a mini loaf pan (8 mini loaves) and cut the time to 35 min. Instant portion control and oh so cute! - 1/5/09
-
LEGALGRL
Horrible. Very expensive, very time consuming, and the result was nasty! The inside stayed goo and never cooked. This MIGHT work with mini loaf pans as has been suggested by other SP, but frankly I'm not willing to use my time and money to try again if it's going to turn out like this again. - 11/18/10
-
ROCKETNUT
Sounds good, I'll have to try it sometime. For folks wondering about amt. of breadcrumbs: in the nutritional information box, click on "View full nutritional breakdown..." link, and you'll see there's 0.04 cups crumbs per serving - multiply that by 8 and you'll figure out that you need about 1/3 cup - 11/18/10
-
LADYARGLWYDDS
I love this recipe, I noticed it last Christmas and suggested it to my Grandma to make since she was worried about what i would eat while everyone is feasting on turkey.... needless to say its now a favourite. I often make it in mini-loaf tins, so i can freeze individual portions and eat whenever. - 11/7/10