VEGGIE MEATLOAF (VEGETARIAN NUT ROAST)
This is a totally old-school and totally delicious nut loaf recipe. Thinking about it reminds me of 1960s hippie culture in the best possible way, but the result is more like the best of the 1950s - a classic loaf to serve with mashed potatoes, gravy, and a vegetable on the side. It 's always a big hit at our Christmases, even among carnivores - and even when I make a stuffed pork loin, too.
Provided by Carolyn Gratzer Cope
Categories Vegetarian Bakes
Time 1h45m
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F with a rack in the center.
- Spray a large (1 1/2 pound, 10" x 5" x 3") loaf pan with cooking spray and line with parchment that overhangs slightly on two sides.
- Heat oil in a large skillet over medium-high heat.
- Add the onion and a sprinkle of the salt and cook, stirring occasionally, until softened, about 5 minutes.
- Add the minced mushrooms and another sprinkle of the salt, raise heat to high, and cook until they have released their juices and reabsorbed them, about 7 minutes.
- Add garlic, thyme, oregano, basil, tarragon, and sage and cook 2 minutes more.
- Deglaze the pan with the wine, scraping up any browned bits, and cook until liquid is absorbed, about 1 minute.
- In a medium mixing bowl, beat together the eggs and cottage cheese.
- In a large mixing bowl, toss together the brown rice, walnuts and cashews.
- Stir in the egg mixture, then add the mushroom mixture, cheeses, parsley, remaining salt, and pepper. Mix well.
- Spoon mixture into prepared loaf pan and smooth top. If desired, decorate with a few mushroom slices or walnut halves. Place loaf pan on a rimmed baking sheet.
- Bake until firm, about 60 minutes. Let cool in the pan for 10 minutes before removing to a platter to serve.
Nutrition Facts : Calories 157 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 429 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
NUT LOAF SUPREME
This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans.
Provided by MooninAries Awakening
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
- Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
- Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
- Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 15.6 g, Cholesterol 136.3 mg, Fat 36.8 g, Fiber 3.1 g, Protein 23.8 g, SaturatedFat 11.3 g, Sodium 525 mg, Sugar 2.6 g
VEGAN LENTIL NUT "MEAT" LOAF
Incredible vegan lentil "meatloaf" with wholesome, whole-food ingredients like lentils, nuts, sweet potato, and mushrooms! Just 10 ingredients required for this flavorful, comforting entrée.
Provided by Minimalist Baker
Categories Entree
Time 1h30m
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees F (176 C) and line a standard loaf pan (or 8x8-inch baking pan) with parchment paper. Set aside.
- Heat a large cast-iron or metal skillet over medium heat. Once hot, add the oil and mushrooms and season with a pinch each salt and pepper and the coconut aminos or vegan Worcestershire. Sauté, stirring frequently, for 5-8 minutes or until caramelized. Set aside.
- Meanwhile, heat another large cast-iron or metal skillet (or use the same one as you cooked the mushrooms in) over medium heat. Once hot, add oil and arrange sweet potatoes in as even of a layer as possible. Then cover and cook for 4 minutes or until golden brown on the underside. Flip, add 3 Tbsp (45 ml) water, and cover. Cook for another 3-4 minutes or until tender and browned (but not mushy). Set aside uncovered to cool slightly.
- To a large (at least 7-cup) food processor, add nuts and pulse a few times into a loose meal. Then add sweet potatoes, mushrooms, and thyme, and pulse to combine. Lastly, add lentils, salt, and pepper and pulse to loosely combine but be careful not to purée.
- Transfer mixture to a large mixing bowl and add tomato paste and coconut aminos or vegan Worcestershire and stir until a loose dough forms. Then add bread crumbs (we like Ian's gluten-free panko) a little at a time (we used all of the recommended amount) until a thick dough forms. If for some reason it's crumbly (which may happen depending on the texture of your lentils), scoop half of the mixture back into the food processor and pulse until it's more finely puréed and then return back to the bowl and stir with the remaining mixture. If for some reason it's too wet, add more bread crumbs as needed.
- Taste and adjust flavor as needed, adding more tomato paste for added moisture / tomato flavor, coconut aminos or vegan Worcestershire for depth of flavor, salt for saltiness, or thyme to taste.
- Transfer the mixture to the parchment-lined loaf pan, spread, and press into an even layer (to avoid a crumbly loaf, tap pan on counter to settle the mixture and place parchment paper on top and press down firmly with a drinking glass or flat bottomed object to pack it well). Then add ketchup glaze (optional but adds plenty of flavor) and spread into an even layer. If not using the glaze, brush the top with a little oil to help the loaf retain moisture.
- Bake uncovered for 45 minutes or until golden brown on the edges and slightly dry to the touch. Remove from oven and let rest for 10-15 minutes in the pan. Then gently remove and carefully slice and serve.
- Leftovers keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 350-F (176 C) oven until warmed through.
Nutrition Facts : ServingSize 1 Slice, Calories 337 kcal, Carbohydrate 31.6 g, Protein 9.5 g, Fat 20.5 g, SaturatedFat 1.9 g, Sodium 622 mg, Fiber 7.3 g, Sugar 5.3 g
BEST VEGETARIAN MEATLOAF
This vegetarian meatloaf is hearty and pleases even the most passionate of meat eaters! It's a family favorite dinner party recipe.
Provided by Sonja Overhiser
Categories Main Dish
Time 2h
Number Of Ingredients 17
Steps:
- Prepare the brown rice using Stovetop Brown Rice or Instant Pot Brown Rice. (You'll need 1/2 cup dry rice to yield 1 1/2 cups cooked; or you cook 1 cup dry rice and save the leftovers.)
- Preheat oven to 375°F.
- Place 1 1/2 cup walnuts and 1/2 cup cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool.
- Meanwhile, finely chop 1 onion and mince 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them with a knife or in a food processor.
- In a large skillet, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.
- In a small bowl, lightly beat together 4 eggs.
- In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 1/2 cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
- Butter a 9-inch loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan.
- Bake 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm. Leftovers can be stored for a few day in the refrigerator or a few months in the freezer (cut into pieces). Reheat in a 375F oven.
Nutrition Facts : Calories 471 calories, Sugar 3 g, Sodium 977.9 mg, Fat 28 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 32.4 g, Fiber 4.6 g, Protein 25.7 g, Cholesterol 101.6 mg
STEVE RINELLA'S VENISON MEATLOAF
A lot of hunters complain that they use up all their roasts and steaks too quickly and then get stuck with a mountain of ground meat. When I hear this, I start singing the praises of wild game meatloaf. Granted, the name of the dish sounds a little folksy and oafish, but you can do some innovative...
Provided by Steven Rinella
Categories Main
Yield 4 to 6
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F.
- In a large sauté pan, heat the oil over medium-high heat. Add the onion and cook until browned, about 6 minutes. Season it with 1 teaspoon salt and ¼ teaspoon black pepper.
- Add the garlic and cook for 1 minute more.
- Remove half the onion-garlic mixture and set that aside to cool. Then add the spinach and red pepper flakes to the half remaining in the pan and toss with tongs until the spinach is wilted.
- Stir in the nutmeg. Set aside to cool.
- Place the breadcrumbs, oatmeal, parsley, chives, and thyme in a small bowl. Pour the milk over the top and let sit while you mix the meat.
- In a large bowl, combine the ground meat, cooled onion-garlic mixture, and the eggs. Season well with salt and black pepper. Add the soaked bread crumb mixture and combine well. You could use a spoon for mixing, but it's easier to just use your hands.
- Once the mixture is combined, lay a 1-inch layer of the meatloaf mixture on the bottom of a 1½-pound or 2-pound loaf pan. Pat it down so it reaches the corners, and allow it to come up the sides a bit. You will fill this cavity with the filling.
- Next, lay the cooled spinach mixture over the meat layer, leaving a ½-inch border of meat around the spinach. Top the spinach with the cheese sticks, forming a stripe in the center that runs the length of the pan. Sprinkle the pine nuts over the cheese stripe then top with the remaining meat mixture and pat down. Be sure this top layer meets with the bottom meat mixture along the sides to form a seal.
- Pat the top of the loaf so it's flat and even. Mix the mustard with the honey, then top of the loaf with this mixture.
- Bake for 1 hour or until an instant-read thermometer reads 150°F when inserted in the center.
GRILLED MEATLOAF RECIPE
Steps:
- Gather the ingredients.
- Prepare a gas or charcoal grill for indirect heat. Adjust the heat on the active burner to medium heat (350 F to 375 F). In a large bowl, combine the ground beef, pork, ketchup, Worcestershire sauce, egg, breadcrumbs , onions, salt, and pepper. Mix until well blended.
- Form the meatloaf in the center of a double sheet of heavy-duty foil. Fold up the sides of the foil to contain any juices released during grilling. Alternatively, use an aluminum loaf pan.
- Brush the meatloaf with barbecue sauce, if using, and transfer to the grill.
- Grill over indirect heat zone until the meatloaf registers at least 160 F on an instant-read thermometer , Note: 160 F is the minimum safe temperature for ground meat. The minimum safe temperature for ground pork is 145 F.
Nutrition Facts : Calories 481 kcal, Carbohydrate 25 g, Cholesterol 161 mg, Fiber 2 g, Protein 42 g, SaturatedFat 8 g, Sodium 769 mg, Sugar 7 g, Fat 23 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
MAD ABOUT "MEAT" LOAF
Meat loaf will be wearing new accessories this year - spinach, carrots, zucchini and whole grains. Grind the nuts in a food processor but be sure to add a little flour so you don't end up with nut butter. -Susan Preston, Eagle Creek, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-4 minutes or until wilted. Drain and squeeze dry., In a large bowl, combine 3/4 cup cheddar cheese, carrots, bread, eggs, zucchini, 1/4 cup tomato sauce, Parmesan cheese, onion, flaxseed, walnuts, oil, garlic, seasonings and spinach. Pat into a greased 8x4-in. loaf pan; top with remaining tomato sauce., Bake, uncovered, at 325° for 45 minutes. Sprinkle with remaining cheddar cheese. Bake 4-7 minutes longer or until heated through and cheese is melted. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 198 calories, Fat 14g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 451mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 11g protein.
MEAT AND NUT LOAF
A recipe that is an invitation to play! One glance at these ingredients immediately suggests a loaf with a distinctly "vegetarian" slant, but interestingly (for an otherwise "vegetarian" recipe), this recipe also contains meat. The recipe specifies "steak", but obviously you could make it with any ground or minced meat. You can also vary the ratio between the meat and the nuts, vary the chopped vegetable you include and experiment with different nuts, depending on your preferences. Except for listing "minced steak" as "minced meat", and having to replace the reference to "vegetable salt" with an ingredient which conformed to Recipezaar's recognised ingredients (I decided herb-seasoned salt was most compatible with the spirit of the other ingredients), I've posted this recipe with the ingredients and directions exactly as I found them in Dorothy Hall's 'The Natural Health Cookbook'. Take up the invitation - and enjoy playing!
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h12m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix steak, tomato, 1 onion, 1 cup breadcrumbs, stock or soy milk and beaten eggs.
- Mix thoroughly.
- Place meat mixture on bottom of a greased loaf dish.
- Mix together remaining ingredients and place on top of meat mixture.
- Cover with remaining meat mixture.
- Bake in moderate oven for 1 - 1½ hours.
- Cool for five minutes before removing from the dish.
Nutrition Facts : Calories 437.5, Fat 31.4, SaturatedFat 9.2, Cholesterol 120.2, Sodium 290.5, Carbohydrate 10.8, Fiber 3.1, Sugar 3.6, Protein 28.9
VEGAN WALNUT AND ALMOND NUT LOAF
It looks like a meatloaf, and it smells like one when it's baking, but it's 100% plant based. Delicious and healthy!
Provided by Linda & Alex
Categories Entree Main Course
Time 1h30m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. and line a 9 inch bread pan with parchment paper, or lightly grease with vegan butter or vegetable oil.
- Sauté the onion in oil or butter until it begins to soften. Add the mushrooms and a pinch of salt and pepper, and cook until the mushrooms release their juices and become soft. Add the garlic and dried herbs, and continue to cook. When the pan begins to dry out again, add a good splash of red wine or sherry and cook until it is reduced. The contents should be moist but not swimming in liquid. Remove from the heat and let cool a little.
- While the mushroom mixture cools, line the pan with parchment paper or grease with vegan butter or vegetable oil.
- In a large bowl, toss the brown rice and nuts together. In a separate bowl beat the flax seed mixture with the tofu. Add the flax/tofu mixture to the rice/nut mixture, then stir in the cooled mushrooms, grated vegan cheese and fresh herbs. Mix well. Taste for seasoning and adjust.
- The mixture can be kept, covered, in the refrigerator at this point for no more than a day.
- Fill the loaf pan with the nut mixture, press the mixture with the back of a wooden spoon to smooth the top and to get rid of air bubbles.
- Bake for about an hour or until the loaf is firm (slightly longer if the mixture was refrigerated). Remove from the oven. Rest on a cooling rack for ten minutes, then lift the loaf from the pan using the excess parchment paper or foil. Peel off the parchment or foil and serve on a platter, garnish with fresh herbs and cranberries.
Nutrition Facts : ServingSize 70 g, Calories 364 kcal, Carbohydrate 24 g, Protein 9 g, Fat 27 g, SaturatedFat 5 g, TransFat 1 g, Sodium 297 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 17 g
MEAT(LESS)LOAF
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- Pulse the mushrooms and onions in a food processor until they are pea-sized pieces.
- Toss the mushroom/onion mixture in the olive oil in a roasting pan. Roast for 20 minutes. Stir the mushroom mixture. Roast an additional 10 minutes.
- Meanwhile, use the food processor to roughly chop the zucchini. Place it aside.
- Puree the chickpeas and add the paprika, cumin, salt, pepper and chile powder. Combine with the mushroom mixture, then add the zucchini and breadcrumbs. (The mixture should be damp but not wet; add more breadcrumbs if necessary to tighten it up.)
- Form the mixture into a loaf in a loaf pan lined with parchment paper.
- Top the mixture generously with the Spicy Ketchup and bake until the meatloaf is quite firm (with the texture of meatloaf), about 40 minutes.
- Let rest 10 minutes before slicing or chill it if using later.
- Serve with your favorite sides. We recommend good, old-fashioned mashed potatoes or cheesy grits and sautéed seasonal vegetables.
- Whisk together the ketchup, brown sugar, hot sauce, black pepper and habanero in a saucepan. Cook over medium heat until the sugar is dissolved. Refrigerate or use immediately.
CHESTNUT LOAF
This tasty vegetarian dish makes the perfect substitute for meat in a roast dinner. Serves 4. Prep time: 1 hour 10 minutes
Provided by Mark Clarke
Categories Mains, Sides
Yield 4
Number Of Ingredients 1
Steps:
- Preheat oven to 200ºC/Fan 180ºC. Line a 1lb loaf tin with greaseproof paper. Add the olive oil into a thick-based saucepan and cook the onion and garlic on a medium heat for 5 minutes. Once the onion has softened, add the chestnuts, chopped tomatoes, breadcrumbs, celery, mushrooms and sage. Stir well to partially break up the chestnuts, then spoon into the lined loaf tin, pressing the mixture down firmly. Bake in the preheated oven for 1 hour, until golden brown and firm. When cooked, loosen the edges of the loaf with a knife, then gently turn out onto a serving plate. Decorate with a sprig of parsley and serve in thick wedges with tomato relish. This delicious recipe uses chestnuts, which are lower in fat than other nuts. Raring to try one of our recipes? We'd love to see a photo of what you cook, or get your feedback! Email us on [email protected].
Nutrition Facts : Calories 240, Fat 2.5g, Sodium 0.4g, Sugar 12.5g
MUM'S RICE AND NUT LOAF
Make and share this Mum's Rice and Nut Loaf recipe from Food.com.
Provided by Northern_Reflectionz
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients.
- Place in a greased loaf pan.
- Bake 350F for 1 hour.
- Serve with tomato sauce.
Nutrition Facts : Calories 353.6, Fat 17.8, SaturatedFat 2, Sodium 408.5, Carbohydrate 43.5, Fiber 3.4, Sugar 4.2, Protein 7.3
More about "meat and nut loaf food"
RECIPE: THE VEGETARIAN MEATLOAF - NUT LOAF
From ingmar.app
Servings 4Estimated Reading Time 1 minCategory Main Course, Main DishTotal Time 1 hr 20 mins
- Start by cooking the brown rice according to instructions on package (but use the specified ingredients in this recipe)
FODMAP FRIENDLY NUT LOAF (VEGETARIAN, GLUTEN FREE ...
From georgeats.com
Estimated Reading Time 6 minsTotal Time 1 hr
- If you haven’t already, prepare the brown rice. I do so by boiling it, because I have spent too many hours scrubbing rice off pots when using the absorption method.
- Add the generous amount of olive oil to a large heavy bottomed saucepan, and heat over a medium heat. Once warm, add the finely chopped fennel, and turn to a high heat. Cook the fennel until it has taken on a golden colour, and then add the chopped herbs. Lower the heat, and continue cooking for around 15-20 minutes, until the fennel is very soft.
- Add the dried herbs and tamari, and continue to cook. If at any time the mixture appears dry (which it will, she thirsty!) add a splash of water, or a splash of oil. Be more frugal with the oil – only use it if you can see it’s necessary.
VEGAN MEATLOAF - NUT LOAF - VEGAN RICHA
From veganricha.com
5/5 (30)Total Time 1 hr 5 minsCategory Holiday, Main CourseCalories 317 per serving
- Toast the raw cashews and sunflower seeds in the oven at 325 deg F (160 C) for 5 mins. Or toast on a skillet over medium heat until golden. (optional if using pre-roasted nuts). Preheat the oven to 350 degrees F for the loaf
- Add the cashews and sunflower seeds to a food processor with the rest of the nuts and pulse to a somewhat coarse meal with a few chopped size pieces visible.
- Heat a skillet over medium heat. Add oil or broth. Add onion, garlic and a pinch of salt and cook for 2 mins. Then add mushrooms and a pinch of salt and cook until some golden edges. 3-4 mins.
- Add butternut squash and mix in. Add a splash of water, cover and cook until the squash is tender. Mash and transfer to a bowl. Add in the spices, salt and mix in. Add the chopped nuts and seeds, soy sauce, flax egg mix, breadcrumbs and mix well.
TOMATO-BASIL MEAT LOAF - HEALTHY FOOD GUIDE
From healthyfood.com
4.5/5 Total Time 45 minsCategory MainsCalories 461 per serving
- 1 Preheat oven to 160°C. Line the base and sides of a 10cm x 21cm x 7cm loaf tin with baking paper, allowing paper to overhang by 2cm on the 2 long sides.
- 2 Place all the ingredients (except kumara, milk and steamed greens) in a large mixing bowl. Use clean hands to mix until well combined. Spoon into loaf tin and press down firmly. Bake for 25 minutes.
- 3 Meanwhile, cook kumara until tender. Remove from heat, add milk and mash until smooth. Keep warm.
- 4 Remove meat loaf from oven, drain excess fat and return to oven for 15 more minutes until meat loaf is firm and shrinks from sides of tin. Cool slightly then using paper handles remove from tin. Cut in thick slices and serve with kumara mash and vegetables.
BASIC VEGAN MEAT LOAF - HEALTHY VEGAN RECIPES - HAPPYCOW
From happycow.net
4.3/5 (3)Servings 8Cuisine Southern USACategory Meat Alternatives,Nut
- Heat olive oil in a large skillet over medium high heat. Add onion and celery to the pan, and saute until onion is translucent.
- Add the garlic, mushrooms, and vegetable broth to the skillet. Stir all the ingredient together and allow to simmer until most of the moisture has been absorbed.
- Grind nuts in a food processor into a fine chop. Add the ground nuts to a large bowl with rice, oats, parsley, poultry seasoning blend, salt, and pepper. Mix in the ingredients from the mushroom pan and stir well.
VEGETARIAN AND VEGAN CASHEW NUT LOAF - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (11)Total Time 50 minsCategory Entree, Dinner, LunchCalories 329 per serving
BEST MEAT LOAF RECIPES - FOOD & WINE
From foodandwine.com
Estimated Reading Time 2 mins
KETO MUSHROOM WALNUT LOAF - KETO & LOW CARB VEGETARIAN RECIPES
From ketovegetarianrecipes.com
Reviews 2Category Main CourseCuisine AmericanEstimated Reading Time 4 mins
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Estimated Reading Time 5 mins
AVOCA LENTIL AND NUT LOAF | KEEPRECIPES: YOUR UNIVERSAL ...
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NEAPOLITAN MEAT LOAF WITH PINE NUTS AND ... - FOOD AND WINE
From foodandwine.com
5/5 Total Time 1 hrServings 4
- Preheat the oven to 425°. Spread the pine nuts in a pie plate and toast in the oven until golden, about 2 minutes. Let cool.
- In a large bowl, soak the bread in the milk until soft, 10 minutes. Using a fork, mash the bread thoroughly, then beat in the egg until fluffy. Add the ground meats to the bowl along with the raisins, salt, pepper, 2 tablespoons of the pine nuts, the 2 tablespoons of oil and 1/2 cup of the cheese. Blend until just incorporated.
- Oil a large rimmed baking sheet. Transfer the meat mixture to the prepared baking sheet and form it into a 4-by-8-inch loaf. Drizzle the meat loaf with olive oil. Sprinkle with the remaining 2 tablespoons each of the pine nuts and the provolone cheese, pressing to help them adhere.
MINCEMEAT NUT BREAD RECIPE, WHATS COOKING AAMERICA
From whatscookingamerica.net
Cuisine AmericanEstimated Reading Time 4 minsCategory BreadTotal Time 1 hr 20 mins
- Preheat oven to 350 degrees F. Place oven rack in center of the oven. Grease a 9x5-inch loaf pan. HINT: I like to place a piece of parchment paper on the bottoms of the loaf pans. I then grease the tops of them. This helps in removing the bread later.
- In a medium bowl, cream eggs, sugar, butter, and vanilla extract until light and fluffy. Fold in mincemeat and walnuts or pecans. Pour egg mixture into flour mixture; stir until dry ingredients are moistened (Do not over mix).
- NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high temperatures are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.
10 NUT AND VEGGIE LOAF RECIPES FOR A GREAT HOLIDAY DINNER ...
From hohohek.com
- Lentil Loaf. This is a crowd-pleaser of a recipe that has very little prep time. That way, you’ll have more time to spend with the family on Thanksgiving day and less time in the kitchen.
- Holiday Nut Loaf. This Holiday Nut Loaf by Laura Theodore makes a wonderful centerpiece for a festive dinner. This loa is crisp on the outside and tender in the middle.
- Maple-Glazed Mushroom and Lentil Loaf. Here we have another lentil loaf with a much different take. This Maple-Glazed Mushroom and Lentil Loaf by Liz Martone is dense and meaty and full of flavor and texture.
- Lentil Veggie Loaf. This Lentil Veggie Loaf by Gabrielle St. Claire is another winner for the holiday plate or Sunday dinner. This is an effortless dish that is hearty and versatile.
- Black Bean Loaf. Here we have another beautiful loaf that is hearty and comforting. This Black Bean Loaf by Natasha Condie is delicious when served with a side of greens and some mashed potatoes.
- Mushroom and Nut Roast With Cherry Tomatoes. This loaf will make a stunning centerpiece for your holiday dinner table. This Mushroom and Nut Roast With Cherry Tomatoes by Alenoosh Matakupan is packed with protein from tofu and cashews, and filled with meaty texture from portobello mushrooms.
- Nut-and-Seed Loaf. This Nut and Seed Loaf by Sara Hohn works well as a main dish at a dinner party or as a side to soup or a salad. This is a lentil-based loaf that also has sun-dried tomatoes, mushrooms, and carrots, as well as walnuts and sunflower seeds for extra protein.
- Black Bean, Quinoa, and Walnut Loaf. This Black Bean, Quinoa, and Walnut Loaf by Julie Zimmer is filled with the most wonderful ingredients and packed with nutrition and protein.
- Hazelnut and Orange Nut Roast With Cranberry Sauce. Well, this recipe just screams holiday dinner, doesn’t it? This Hazelnut and Orange Nut Roast With Cranberry Sauce by Annabelle Randles protein-rich lentils and quinoa make the base for this hearty loaf.
- Mushroom Nut Loaf with Balsamic Tomato Chutney. Walnuts and garbanzo beans bring the protein to this Mushroom Nut Loaf with Balsamic Tomato Chutney by Ashley Smyczek.
VEGAN NUT LOAF - LET'S GO NUTS FOR THIS DELICIOUS VEGAN ...
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Cuisine GlobalTotal Time 1 hr 20 minsCategory Main
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Estimated Reading Time 2 mins
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Estimated Reading Time 6 mins
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CHRISTMAS NUT LOAF | SANITARIUM HEALTH FOOD COMPANY
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4.1/5 (9)Calories 320 per serving
ITALIAN MEAT LOAF WITH PINE NUTS - EVERYDAY GLUTEN FREE ...
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Estimated Reading Time 3 mins
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