Mixed Vegetable Nut Loaf

Meat loaf without meat! Just the tasty flavors of vegetables, mushrooms and crunchy nuts laced with herbs. A food processor makes fast work for all the chopped ingredients – nuts and bread crumbs too.

Ingredients

3 Tbsp. butter
1 cup each chopped carrots, celery, onion and mushrooms*
1/4 cup NAKANO Seasoned Rice Vinegar—Roasted Garlic or Original
2 Tbsp. soy sauce
1/2 tsp. dried thyme
1/4 tsp. dried rosemary, crushed
2-1/2 cups fresh whole wheat bread crumbs
1 cup chopped walnuts
3 eggs, lightly beaten

Directions

Preheat oven to 350ºF. Grease a 9x5-inch loaf pan. Melt butter in a large skillet. Add carrots, celery, onion, mushrooms, seasoned rice vinegar, soy sauce and herbs. Cook on high, stirring occasionally, until liquid is absorbed, 9 - 10 minutes. 

Transfer vegetables to a large bowl, Stir in bread crumbs, nuts and eggs. Spoon into prepared loaf pan, pat down and smooth the top. Bake 50 minutes or until internal temperature is 165°F. Remove from oven and let stand 10 minutes. Use a spatula to remove loaf from pan.

Makes 6 servings.

Note: Vegetables, nuts and bread crumbs should be finely chopped, but not minced. 

Nutrition

Per serving: 390 calories, 16g protein, 31g carb, 22g fat (6g sat. fat), 120mg chol, 830mg sodium, 6g fiber

Mixed Vegetable Nut Loaf
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