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.
- 236.59 ml walnuts
- 236.59 ml pecans
- 354.88 ml almonds (blanched or whole) or 354.88 ml about 3/4 cup almond meal
- 354.88 ml soft whole wheat bread crumbs
- 177.44 ml minced onion
- 118.29 ml minced celery
- 44.37 ml minced fresh parsley
- 14.79 ml minced fresh dill weed
- 4.92 ml paprika
- salt and pepper
- 3 eggs, beaten
- 473.18 ml 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