Walnut loaf

Vegetarian 'meat loaf' where most carnivores say they don't even notice.

Yield: 6 servings
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  • 8 ounce(s) whole wheat bread
  • 8 ounce(s) walnuts
  • 2 cup(s) onions minced
  • 2 tablespoon(s) dried parsley
  • 2/3 cup(s) carrots grated
  • 1 stalk(s) celery minced
  • 2 eggs
  • 1 teaspoon(s) poultry seasoning
  • 1 tablespoon(s) dried thyme
  • 1 tablespoon(s) salt
  • 10 ounce(s) diced tomatoes in juice
  • 3 tablespoon(s) butter
  • 1/4 cup(s) flour
  • 1/4 cup(s) red wine
  • 2.5 tablespoon(s) tamari/soy sauce
  • 1.75 cup(s) vegetable stock


  1. 1) Preheat the oven to 375 and grease a pyrex loaf pan.

  2. 2) Grind bread and walnuts together in a food processor until they are fine. Place in a large bowl.

  3. 3) Add the onions, parsley, carrot, celery, egg, seasonings and tomatoes. Mix to combine everything evenly.

  4. 4) Pack the mixture into the loaf pan and bake for 1 hour to 1 1/4 hours, or until loaf is browned and set.

  5. 5) Cool for about 15 minutes before turning loaf out. Cut into six servings.

  6. 6) For sauce: Melt the butter in a small saucepan. Whisk in flour and cook, stirring, for 2 minutes. Add the wine, tamari and stock. Bring to a low boil, whisking the entire time to keep sauce smooth. Simmer for a few minutes until it is thick and creamy. Season to taste with salt and pepper.
September 2013

This recipe is a personal recipe added by CalRose42 and has not been tested or endorsed by MyRecipes.

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