With #vegetarianweek this week we’ve been keeping our meals meat free and my Meatless Meatloaf never fails to bring the family to the table. Packed full of veggies, seeds and nuts it’s a super tasty and will fill up the hungriest of your gang. Make it and serve warm or chill and pop in a lunchbox with a side salad for lunch.
Serves 4 (with leftovers)
2 medium onions, skin removed and finely diced
2 cloves garlic, crushed/finely chopped
150g brown mushrooms
1 red pepper
¾ cup walnuts
½ cup cashew nuts
½ cup sunflower seeds
1 ½ cups ground almond
¼ cup coconut flour
2 Tbsp psyllium husk
¼ cup each fresh parsley and basil finely chopped
2 tsp ground oregano (or 2 tsp fresh oregano)
1 tsp cumin
1 tsp Himalayan pink salt
Heat oven to 170C
Finely chop/dice all the vegetables (I use a hand-chopper, this one). Sauté them in 1 tbsp coconut oil for about 4-5 minutes over low heat…. This is not to completely cook through, but soften the vegetables.
Place the nuts/seeds in a processor and blitz until you have a rough crumb texture, it shouldn’t be powder.
Mix the nut/seed mixture into the vegetables and mix together well. Add in the remaining ingredients and stir thoroughly until well mixed.
Place into a lined loaf tin and bake for approx. 50 minutes.
Note – The first time I did this I did 1 hour and found it could have been less, this will depend on your oven, so check at 50 minutes.
Allow to cool slightly before cutting into slices. I love mine with avocado pesto alongside some sweet potato wedges, salad and mayonnaise and/or some fresh green beans.