| Yield: | Serves 6 |
Ingredients
- 9 slices (8 ounces) commercial whole wheat bread (such as Arnold or Pepperidge Farm)
- 2 cups (8 ounces) walnuts
- 3 large eggs
- 3 medium onions, diced
- 1 small green bell pepper, diced
- 1 small celery rib, minced
- 1 small bunch parsley, stems discarded and leaves chopped
- 2/3 cup canned crushed tomatoes or 1 (16-ounce) can diced tomatoes, drained very well
- 1 1/2 tablespoons canola oil
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- Generous seasoning freshly ground black pepper
- 4 tablespoons unsalted butter
- 2 cups (8 ounces) thinly sliced mushrooms
- 1/4 cup unbleached flour
- 2 1/2 cups vegetables stock, store-bought or homemade
- 1/4 cup dry red wine
- 2 tablespoons tamari soy sauce
- Freshly ground black pepper to taste
Instructions
- Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
- Preheat the oven to 375 degrees. Generously butter a 9 x 5-inch loaf pan, then line the bottom with wax paper and butter the paper.
- Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.
- Process the walnuts until finely ground and mix into the breadcrumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the breadcrumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
- Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the wax paper. Let the loaf cool 20 minutes or so before slicing it. It’s best to serve the loaf warm and the gravy hot.
- Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that’s okay.
- Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 569 |
| Total Fat | 40 g |
| Saturated Fat | 9 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 18 g |
| Cholesterol | 113 mg |
| Sodium | 881 mg |
Reviews
I make this recipe on the regular, BUT, I bake it in a large (15X9) Pyrex lasagna dish and still cook it for nearly 2 hours- without foil! I also use Killer Dave’s Good Seed bread and sunflower oil. And I squirt ketchup on top to perpetuate the ruse. It is seriously tasty! My family gobbles it up! The mushroom gravy is equally delicious.
you forgot the amount/type of meat…
I followed the recipe to the t and it was a soggy mess. My cat has better looking food.
I thought the recipe was great and the walnuts have protein which vegetarians need!
To the comment about this not being vegetarian because of the “poultry seasoning” you are just dumb if you didnt know that poultry season didnt actually have any poultry in it! You have a lot to learn!
For Mr./Ms. Anonymous who gave this one star – there is no actual poultry in poultry seasoning. It is a blend of herbs meant to season poultry. Read the label and don’t be so quick to jump on that vegetarian high horse!
It was ok. Not amazing or great. The flavors were a bit off. (Though I have to admit I combined this with Ina Garten’s recipe as well… basically just adding nuts) My vegetarian boyfriend felt the same. In a positive light my roommate liked it and I agree with the others, the mushroom gravy was TO DIE FOR! SOOOOOOO good! Gravy yes!! Meatloaf meh…
Just like the real thing… so much so, my vegetarian friends had a hard time eating it because they were convinced there was meat in it. Simply fabulous and so simple to make!
I haven’t read anyone else’s review, but I will when I finish giving mine.
I followed the recipe as closely as I could possibly. Everything looked as though it was going swimmingly. I turned the mixture into the pan and placed the foil on top. I baked the loaf for more like 3-4 hours, turned it up to 400 degrees and it was still too moist. I finally had to turn it out on to a cookie sheet and bake it another 45 minutes and it was still kind of too moist. I know my oven is pretty much right on, too, so that can’t be it. I will try again, just to see what might have happened.
Might I say, though, that the sauce was pretty darn good and turned out beautifully. Just wish the actual loaf had come out as good.
Best Veggie meatloaf ever! I like a spice so I added some cayenne pepper to my gravy.
the gravy was wonderful, but i feel that the meatloaf needed something. next time i make this i am going to use rice instead of bread with boca ground “mock” meat. but thanks for the wonderful recipe! it gave me a new idea!