This recipe is the perfect vegetarian meatloaf substitute. Made from a mixture of nuts, fruits, vegetabeles, herbs, spices, and superfoods, you can bet this amazing main dish is absolutely brimming with nutrients. Oh, also- it tastes really, really good!
Nut Loaf Roast
½ Cup mixed nuts (slightly toasted)
½ Cup dried mango (roughly chopped)
¼ Cup dried cranberries (roughly chopped)
1 Onion (diced)
3 Garlic cloves (peeled and crushed)
2 Large carrots (peeled and diced)
2 Celery sticks (diced)
1 Tbsp freshly chopped thyme
1 Tbsp freshly chopped sage
4 Eggs (lightly beaten)
1/3 Cup sourdough breadcrumbs (or alternative but sourdough best flavour)
1 Lemon (zest only)
2 Tbsp olive oil
1 Tbsp MRM Turmeric Powder
1 tsp MRM Maca Root Powder
1 tsp cayenne pepper
1 Tbsp Paprika
Sea Salt & Pepper to taste
¼ Cup grated parmesan (for later)
2 8oz Cans of Organic Plum Tomatoes
1 tsp dried oregano
2 Tbsp balsamic vinegar
2 Tbsp olive oil
1 Onion (cut into 8 wedges)
3 Cloves of garlic (peeled and sliced)
Few sprigs of thyme
2 Serrano chiles
1 Cinnamon stick
2 Bay leaves
Pre-heat the oven to 350F.
Line a 4” by 13” loaf pan with grease proof parchment paper
Heat a medium sized pot to medium heat. Add the olive oil and gently sweat (cook without coloring) the onions, garlic, celery and carrots for 3-4 minutes. Add the cayenne pepper, paprika, turmeric, and maca powder and cook for a 2 more minutes. Remove from heat to cool slightly.
Add the breadcrumbs, lemon zest, thyme, sage, mixed nuts, and dried fruit. Combine fully, with your hands or a spatula, then add salt and pepper to taste. Once seasoned to your liking add the beaten eggs to the mix and give it another stir. Place the mixture into the loaf pan and cover with foil. Place in the oven to roast for 25-30 minutes.
While the loaf is baking start making the salsa. Heat a medium sized cast iron skillet, or any oven safe pan, to medium heat with a splash of olive oil. prick the chiles with the tip of your knife (this stops them from exploding when cooking) and add to the skillet with the olive oil, onions, garlic, thyme, bay leaves, oregano, and cinnamon stick. Gently cook for 5 minutes.
Add the tomatoes and crush them with the back of a fork then add the balsamic and a pinch of seasoning before bringing to a boil.
Simmer for 20 minutes (maybe adding a splash of water if needed) until thick. Remove the chiles and the cinnamon stick.
Once the loaf has had time cool slightly after baking, remove from the loaf pan and turn out onto the skillet with the salsa. Sprinkle with parmesan and a handful of breadcrumbs before placing the entire pan into the oven for another 10 minutes.
Garnish with cherry tomatoes, sliced scallions, and serve with a dollop of mashed potatoes and green beans. Ahhh, perfect!