I love nutloaf. I know it might sound like a weird food, but it’s actually really really tasty. Especially this recipe. I found this recipe on the BigOven app on my iPhone. Here are the ingredients I used:

  1. 2 tbsp butter
  2. 1 cup chopped red onions
  3. 1/2 cup chopped carrots (I used yellow carrots)
  4. 1 stalk celery, chopped
  5. 1 cup tomatoes, chopped
  6. 2 eggs
  7. 1 tbsp chopped parsley
  8. salt to taste
  9. black pepper to taste
  10. 2 cups chopped nuts (I used a combination of hazelnuts, walnuts, pecans, cashews and almonds that I bought in bulk at the grocery store. I ground them in the food processor.)

Melt the butter in a saucepan over medium-high heat.

Add the onions, carrots, and celery. Cook until softened.

I like the contrast of the colors in the skillet. Add the tomatoes and cook for five minutes.

Meanwhile, combine eggs, parsley, salt and pepper in a large bowl.

Stir the nuts into the vegetable mixture. Kinda looks like meat, eh?

Add the nuts and vegetables to the eggs. Stir until combined.

Scrape into a greased loaf pan.

Bake at 350 degrees for 30-35 minutes.

Serve with cranberry sauce or cranberry chutney. Enjoy! 🙂


2 thoughts on “Nutloaf

  1. Pingback: How to Scale Back During the Holidays | The Zero-Waste Chef

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