Nut Loaf Supreme

Description

This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans.

Ingredients

  • 1 ½ cups walnuts
  • ½ cup pecans
  • 2 tablespoons olive oil
  • 1 small sweet yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (6 ounce) package baby bella mushrooms, chopped
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 12 ounces shredded Swiss cheese
  • 1 ½ cups cooked wild rice
  • 1 cup cottage cheese
  • 4 large eggs, lightly beaten
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Butter a 9×5-inch loaf pan.
  2. Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
  3. Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent
  4. about 3 minutes. Add mushrooms
  5. marjoram
  6. sage
  7. and thyme; cook and stir until mushrooms are golden
  8. about 5 minutes. Transfer mushroom mixture to a large bowl.
  9. Stir crushed walnut mixture
  10. Swiss cheese
  11. wild rice
  12. cottage cheese
  13. eggs
  14. parsley
  15. salt
  16. and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
  17. Bake in the preheated oven until loaf is golden brown
  18. about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.

Prep Time: 20 mins

Cook Time: 1 hr 10 mins

Total Time: 1 hr 50 mins

Servings: 8

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