This lovely loaf is hearty and rich, a perfect autumn meal. It’s everything you love about traditional meat loaf, minus the meat. I whipped up this recipe to curb a craving I’ve been having for meatloaf, just like my mom used to make. And I must say that it is quite a satisfying substitute.
- 1 1/2 cup raw walnuts
- 1 large head of cauliflower (or about 2 lbs)
- 2 small poblano peppers
- 8 oz mushrooms
- 1 red onion
- 1 yellow onion
- 2 Tbsp Shiitake mushroom powder
- 1 Tbsp garlic powder
- 3 Tbsp sesame seeds
- 1/2 cup nettle leaf powder
- salt and pepper to taste
- 3 Tbsp paprika
- 3 Tbsp homemade ketchup (can substitute store bought organic ketchup), plus extra to top the loaf and serve with it
- 2 Tbsp olive oil
- 2 Tbsp soy sauce
- 2 Tbsp pomegranate molasses
- 2 eggs
Preheat the oven to 375 degrees Fahrenheit. Add the walnuts, sesame seeds, and spices to a food processor and process on high til the walnuts are coarsely powdered. Empty the mixture into a large bowl.
Chop and food process the rest of the veggies in batches, adding them to the large bowl once processed. Stir the mixture until fully incorporated then add eggs, ketchup, oil, soy sauce, and pomegranate molasses to the bowl, stirring well to combine.
Once the mixture is fully incorporated pack it into a greased bread pan (I like to use coconut oil) and spread a layer of homemade ketchup over the top of it (if desired). Bake for 1 hour or until the loaf is browned and bubbling.
Remove loaf from the oven and let cool for a few moments. Serve with ketchup, if desired.