The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Nov. 5, 2009
DELICIOUS! Thumbs down for the amount of chopping required (food processor highly desirable). Two thumbs up for taste, texture, and success each time i make it. If i can make this you can too.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 12, 2009
I brought this to an Easter potluck and it was a hit all around! I followed the recipe but added just a little more basil and oregano. Served it with a vegetarian gravy. Definitely a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 12, 2009
Fantastic! Huge hit at a carnivore dominated Easter. Everyone loved it. Easy to make once ingredients are prepped the night before. Would suggest a little extra spices. Looks more like a nut stuffing, but good and healthy! Thanks!!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.32 star rating.
Reviewed: Nov. 27, 2008
I found this recipe disappointing. Based on the other review, I thought it was going to be delicious, but I found it to be just fair. It also took substantially longer than 1 hour to cook. When I checked at 1 hour, it was raw and cool in the middle. I covered the top with foil, turned the oven heat up to 375, and cooked it for 30 min longer. I served this as the main entree for our vegetarian thanksgiving meal, with gravy over the top, and it basically tasted like a plate of stuffing. Blah.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Nov. 7, 2008
This was yummy. I made a mushroom gravy and served it with mashed potatoes. Definitely needs the gravy. I used the food processor for all the chopping and it worked out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Jul. 13, 2008
This loaf is always a hit for whomever I make! Even my uber-carnivorous husband loves it. The trick is to make your own fresh breadcrumbs -- that makes a huge difference in the quality and density of the loaf. Definitely do a majority of the chopping ahead of time -- that is the most time-consuming part, but it's soooo worth it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: May 7, 2008
Thank you for the recipe. I put ketsup on top,it is a yummy no meat loaf.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
Reviewed: Feb. 7, 2008
Pretty good, made it for Christmas dinner. Very dry needed something else in it for moisture.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Jan. 1, 2008
Fabulous recipe, and very forgiving in quantities. I used about a cup more breadcrumbs, and tons more spices (we love oregano & basil). I also love mushrooms so there were extras of those as well. I topped it with three pineapple slices, and glazed it with a sweet & sour sauce in the last 20 minutes of cooking (a simple ketchup, balsamic vinegar & sugar mix). I cooked it a bit longer because I found it to be a bit jiggly after the initial cooking time. The flavours were excellent, and it's delicious cold too (we put it in sandwiches the next day). Thanks so much for this recipe! It made our dinner party special for the vegetarians too (there were two of us who don't eat the ham that was the centerpiece for everyone else).
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Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 22, 2007
I also served this to meat eating friends who left asking for the recipe! I'm definitely serving this again. I did substitute half of the carrot with zucchini and served it with a pomegranate/cranberry sauce and roast potatoes. I also chopped the ingredients the day before and baked the loaf for 45 minutes on the morning of my dinner party, then stuck it in for 20 minutes at dinner time and it turned out delicious and moist.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 9, 2007
I made this for my husband and daughter, he is vegetarian and my daughter and I eat chicken and fish on occasions. He liked it a lot and said that it reminded him of his friend's recipe called "wheatloaf." I personally did not enjoy this recipe all that much. It tasted a lot like stuffing with nuts only in a loaf form.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Nov. 18, 2007
This should be called Awesome Loaf! I made it to bring to work for lunch for a week and never got tired of it! It definitely took much longer than 25 minute of prep- I probably spent about an hour just cutting and sautee-ing everything. I made the bread crumbs by putting pieces of whole wheat bread in the food processor for a few seconds, and I grated the carrots using an attachment on the food processor. Next time I make it I will probably add some garlic to see how that tastes.
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Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Nov. 7, 2007
I made this recipe on the weekend. It is pretty good, however, I'm not sure if I was a bit heavy handed with my vegetable measures but I found that trying to add 3 cups of bread crumbs wasn't going to be easy--I only managed to mix in 2 1/2 cups and the mix seemed too dry. This recipe ended up having great flavor--for a more neutral flavor that one could play around with more, one could sub out the carrots for zucchini instead. I do try to strictly adhere to eating minimal simple carbs so I'll be only adding one cup of bread crumbs or a few tablespoons of soy flour or something similar to substitute the 3 cups of bread crumbs called for in this recipe the next time I make it.
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Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 9, 2007
This dish could be described as vegtarian meatloaf. I was a bit dry and we did not like the sunflower seeds. As a leftover, I melted cheese on the sliced bread and it was better that way.
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Cooking Level: Expert

Home Town: Harvard, Illinois, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: May 17, 2007
This is an excellent recipe, last time had friends, who are absolutely hung up on meat and they couldn't believe that this was purely vegetarian! thanks,
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PP

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 4, 2007
Very tasty and substantial. If you run out of breadcrumbs, you can substitute 1 1/2 cups of oatmeal with good results.
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Feb. 17, 2007
This was very good. Both my wife (who is vegetarian) and I (who am not) liked it a lot.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 19, 2006
Followed the recipe exactly and it came out delicious. I have already made it twice.
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