There are so many types of vegetarian meatloafs that I have made in the past. I have done black bean and corn mexican style, lentil loafs with lots of vegetables and nut loafs with grains and cheese. This is the one that I always come back to. For me, this Mushroom Nut Loaf has it all, the veggies, the nuts and the beans. It's easy to make and I love love love the Balsamic Tomato Chutney.
I usually always have just enough leftover the next day to make a killer sandwich with! Toast some delicious sourdough bread, add a little vegenaise and spinach and the last slice of mushroom nut loaf and chutney ... yum! I need to remember this and maybe next time, I will make an extra loaf just for sandwiches!!
My kids are the kids that don't like the idea of a meatloaf so I always take a little out, form two patties and make them little burgers. By just changing the look of it, they eat it up. Oh, what us moms do to make our kids happy!
8 oz mushrooms, chopped (I like baby cremini's)
Mushroom Nut Loaf
1 small leek, diced
1 med carrot, shredded
1 celery stalk, diced
2 cloves garlic, minced
1-15 oz can garbanzo beans, drained and rinsed
1 c walnuts, toasted
3/4 c oats
1/2 c parsley, finely chopped
1 egg or flax egg
1 T tamari
1 t oregano
1 t salt
1 t pepper
Balsamic Tomato Chutney1/2 lg union, julienned
2 med tomato, diced
1 T balsamic vinegar
1/2 t salt
1/2 t pepper
Preheat the oven for 400º.
In a large pan, heat up a little oil. Add in mushrooms, leek, carrot, celery and garlic cloves. Cook them until all the liquid is gone from the mushrooms.
Meanwhile, in your food processor, purée the walnuts so they are dust. Add the garbanzo beans and purée them too.
In a mixing bowl add your sautéed vegetables, walnut and bean mixture along with all remaining ingredients. Using a potato masher mix everything up so it is well integrated.
Oil a bread loaf pan and put your mushroom loaf mixture into the pan smoothing it out on top. Bake for 40-45 minutes.
While your mushroom loaf is cooking, you can prepare the balsamic tomato chutney. First, heat up about 2 T of oil in a pan. Add in your onions and cook them on a medium heat until they are nicely caramelized. Add in tomatoes, balsamic, salt and pepper.
When the mushroom loaf is done, it should be firm in the middle. I take mine out of the pan and let it sit for about 5 minutes before cutting it. Once sliced, top with the balsamic tomato chutney and serve.