Go Nuts For Nut Loaf

If you’re trying to go meatless for one meal each week, you’ll find this dish a tasty stand-in for meatloaf.  Protein packed and filled with flavor, people will be coming back for seconds.  Serve with a mixed greens salad.

Ingredients:

• 1 tbsp coconut oil, plus extra for greasing
  
  
• 1 onion, chopped
  
  
• 1 leek, chopped
  
  
• 2 celery ribs, finely chopped
  
  
• 8 oz. cremini mushrooms, chopped
  
  
• 2 garlic cloves, crushed
  
  
• 15-oz. can lentils, rinsed and drained
  
  
• 1 cup mixed nuts, like filberts, almonds, and cashews, finely chopped
  
  
• ½ cup whole spelt flour
  
  
• ½ cup finely grated parmesan or aged cheddar cheese
  
  
• 1 egg, beaten
  
  
• 3-4 tbsp chopped fresh mixed herbs of your choice
  
  
• sea salt
  
  
• freshly ground black pepper
  
  
• chives and Italian parsley for garnish
  
  

Make it:

• Preheat oven to 375℉. Lightly grease a 9×5 loaf pan with coconut oil and line with parchment paper.
  
  
• In a large skillet, heat the oil and add the chopped onion, leek, celery, mushrooms, and garlic.  Saute for 10 minutes.
  
  
• Add the lentils, mixed nuts, flour, grated cheese, egg, and herbs.  Sprinkle in salt and pepper and combine.
  
  
• Spoon the vegetable/nut mixture into the prepared loaf pan, pressing it into the corners and making it level.
  
  
• Bake, uncovered, for 50-60 minutes, or until the loaf is slightly browned on top.
  
  
• Set the loaf to cool in the pan for 5 minutes. Turn out onto a serving platter, cut into slices, and garnish with the chives & parsley. Enjoy!
  
  

Blessings,
Sheila

Want more healthy lifestyle tips and tasty nutritious recipes? Subscribe here to get them fresh off the press straight to your inbox.