Prep 20 mins
Cook 40 mins
About once a year, I spend the time to make a meatless meatloaf from nuts. It's very good, rich and filling, and so satisfying with a mushroom gravy. I think this recipe is from a Ukranian or Georgian cookbook. Be sure to chop the onion and celery teensy. Big chunks of either create a weak structural point in each slice and they can fall apart.
- 1 cup walnuts
- 1 cup pecans
- 1 1⁄2 cups almonds (blanched or whole) or 1 1⁄2 cups about 3/4 cup almond meal
- 1 1⁄2 cups soft whole wheat bread crumbs
- 3⁄4 cup minced onion
- 1⁄2 cup minced celery
- 3 tablespoons minced fresh parsley
- 1 tablespoon minced fresh dill weed
- 1 teaspoon paprika
- salt and pepper
- 3 eggs, beaten
- 2 cups skim milk
- Chop or process the walnuts and pecans to get pieces about 1/8-inch. (You're trying to preserve some texture to simulate ground meat.).
- Grind the almonds to a meal. Combine the chopped nuts with the almond meal, bread crumbs, onion, celery, parsley, dill, paprika, salt and pepper. Add the eggs.
- Pour in milk and stir. Add just enough to make the mixture moist but not soupy, firm not sticky.
- Spoon into a very well oiled loaf pan and smooth the top. (A glass pan gives a browner crust.) Bake at 350 degrees for 25 minutes. Reduce heat to 250 and abke 124 minutes longer until a cake tester inserted in the middle comes out clean.
- Cool upside down for 5 minutes. Loosen with a knife and remove. Cool completely before slicing.
Are you sure 124 additional minutes? I was confused. Since total is one hour, I only did 35 minutes more. Bottom still moist. Don't know if I did the right thing