"Meatloaf" Nut Loaf
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“Meatloaf” Nut Loaf


(Serves 8)

Ingredients:

  • 2 tsp coconut oil
  • 1 medium onion, peeled and cut in half
  • 2 carrots cut into quarters
  • 4 stalks celery, cut into quarters
  • 1/2 head garlic, peeled
  • 1 pound (16 oz) mushrooms
  • 2 Tbsp white wine vinegar
  • 2 Tbsp oregano, dried
  • 2 Tbsp parsley, dried
  • 1 1/2 Tbsp sage, dried
  • 2 tsp chili flakes
  • 1 cup walnuts
  • 1 cup pecans
  • 1 cup cashews
  • 1 1/2 cups wild rice, cooked
  • 1 cup gluten-free oats
  • 4 Tbsp Vega Maca powder (optional)
  • 1/4 cup ground flax seed
  • 3/4 cup water
  • Salt and pepper, to taste

Preparation

  1. Preheat oven to 375° F.
  2. Line a loaf pan with parchment paper and grease with 1 teaspoon of coconut oil.
  3. In a food processor, pulse onion, carrots, celery and garlic until they are coarsely chopped.
  4. In a pan over medium heat, sauté onion mixture in coconut oil for 5 minutes, stirring occasionally.  In the meantime, pulse mushrooms in the food processor until they are coarsely chopped.
  5. Add mushrooms and white wine to onion mixture, cook until the liquid is mostly gone (this burns off the alcohol in the wine). In the meantime, pulse nuts in the food processor until they are finely chopped.
  6. In a small bowl, combine ground flax seed and water. Stir until mixture thickens.
  7. In a large bowl, combine onion and mushroom mixtures, spices, nuts, wild rice, oats, maca, salt, pepper and flax mixture in a bowl. Stir until well combined. Adjust seasoning as needed. 
  8. Add mixture to loaf pan. Press mixture tightly in pan and mold top to a round peak.
  9. Bake loaf for 1 1/2 hours, or until loaf is very firm and a toothpick comes out clean.
  10. Let loaf rest 15 to 20 minutes covered with foil before cutting.
  11. Serve with Maca Miso Gravy (from the Thrive Forward chapter on stress, lesson 3: Combat Adrenal Fatigue)