Prep 15 mins
Cook 45 mins
This recipe came from a vegetarian cooking class I took. It makes a great substitute for meat loaf! It is NOT low fat but, it is VERY good! It makes great sandwiches the day after too. Just slice and put on some whole wheat bread with a little extra ketchup. YUMMY!
- 1 cup finely ground raw not toasted walnuts (I use my blender to do this)
- 1 cup wheat germ (also raw)
- 1 cup grated mild cheddar cheese
- 3⁄4 cup tomato juice
- 2 eggs, well beaten
- 1 large onion, finely chopped
- 1 teaspoon thyme
- 1⁄4 teaspoon marjoram
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon basil
- salt and pepper
- Preheat oven to 350°F.
- Mix together the nuts, wheat germ and cheese.
- Add remaining ingredients and mix well.
- Turn all of the mixture into a WELL oiled loaf pan.
- Bake for 45 minutes.
- I glaze this with ketchup (fruit sweetened) about the last 5 minutes of baking.
- I also let this sit in the loaf pan for 5-10 minutes to firm up a little before removing.
- Serve like "meat loaf" with your favorite sides!
This is good. My wife Suzanne, who generally does not like “fake meat” dishes, liked this a lot. I forgot to get tomato juice (I would have used V-8) so I put ¾ cup tomato sauce as a substitute. Next time I will sauté the onion first, as I do in regular meat loafs, I think that will improve the texture. Also, the marjoram almost gave the taste a “stuffing’ quality, and I wonder if maybe taking the marjoram out and adding a ½ teaspoon of chili powder or something, might be the way around that. Anyway that is what I will try next time.
With all due respect...YUCK!
Happy to have found this recipe online! I've had a version of it for years, handed down from a friend. My version only called for thyme and marjoram; stewed tomatoes, not juice. I thought it needed more. I will try adding the other herbs, perhaps nixing the marjoram as one reviewer thought of, and topping with ketchup at the end of baking. Looove the texture and moisture, and accompanied with a mushroom cream sauce/gravy is excellent. Also, I use sharp cheddar.