Classic Mock Meat Loaf

1 review, 5 star(s). 100% would make again

Ready in 1 hour 40 minutes

A really great meatless alternative for a delicious main course and great cold for sandwiches. Inspired by Vegetarian Classics by Jeanne Lemlin.


9 slices whole wheat bread
2 cups walnuts
3 onions
3 large Eggs
1 green bell pepper; diced
1/4 cup celery; diced
2 tbsp fresh parsley; chopped
1 can diced tomatoes; 16 oz. drained very well
1 1/2 tablespoons canola oil
1 teaspoon poultry seasoning; easy to make
1 teaspoon salt
freshly ground black pepper; generous amount

Original recipe makes 6 Servings



Preheat to 375 degrees.

1. Grease a 9x5-inch loaf pan, line the bottom with wax paper and grease the paper

2. Toast the bread and let cool, then blend in food processor to make fine crumbs

3. Toast walnuts, then process until finely ground, then mix with bread crumbs

4. Combine eggs and onions in food processor, stir into loaf mixture

5. Blend green pepper, celery, parsley, tomatoes in food processor until finely ground

6. Stir vegetables into loaf mixture along with poultry seasoning, salt, and pepper

7. Mix well until evenly moistened, press into pan

8. Bake for 80 minutes, or until a knife inserted in the center of the loaf comes out dry

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Mixture can be refrigerated for up to 8 hours before baking. [I posted this recipe.]
herrealworld 5y ago

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