Vegetarian Nut Loaf
Makes 10 Servings
This recipe is easy to assemble and a great option for Meatless Monday, or any day of the week! To keep the loaf moist, the recipes calls for basting it with a water/butter mixture.
2½ cups walnuts, finely ground (about 2 cups)
2½ cups plain bread crumbs
1 large onion, finely chopped
1 tablespoons mixed dried herbs (sage, thyme, tarragon, summer savory)
1 teaspoon kosher salt
¼ teaspoon black pepper
3 large eggs
¼ cup whole milk
1 tablespoon butter
2 cups ready-to-serve tomato soup
Preheat the oven to 350F. Generously coat a loaf pan with butter and set aside.
In a large bowl, combine the walnuts, bread crumbs, onion, herbs, salt, and pepper.
Whisk together the eggs and milk and add to the walnut mixture, combining well.
Place the mixture in the prepared pan, press down gently and bake for 10 minutes. Remove from oven.
Combine the butter with 1¼ cups hot water. Pour ⅓ cup of the water over the loaf and return to oven. Cook another 30 minutes, until browned, basting frequently with the water. Remove the loaf to a warmed platter, and cut into 10 slices. Warm the tomato soup, place in a small pitcher, and let everyone drizzle some over their slice of walnut loaf.
Nutrition Information per Serving (1 serving):
330 calories, 21g fat (3g saturated, 2.6g omega-3), 440mg sodium, 4g fiber, 10g protein, 2.6g ALA omega-3 fats