Nut Loaf Supreme

Nut Loaf Supreme

MooninAries Awakening

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

1 h 50 m servings 473 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 36.8 g
  • 57%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 525 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-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, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
  4. Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
  5. Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 13
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This is a very versatile and forgiving recipe, as well as delicious. Before anyone jumps on me for rating a recipe I did not follow exactly, the day I made this we had 40-50mph winds, so I was ...

I cut this to 1/4 of the recipe because I had no idea what I was in store for except for the fact that I like every ingredient called for! My biggest issue was finding the right size baking dis...

I know you're trying to imagine how this tastes, it tastes delicious. People who aren't adventurous with food may not like it, but it's perfect for vegetarians and gluten-frees looking for somet...

I use Allrecipes all the time and joined because of this recipe. It was wonderful, an amazing vegetarian addition to our Thanksgiving. I used cooked red quinoa instead of brown rice for more nu...

I am not vegetarian, I just thought this looked really good. My friend made it and raved, so then I made it. WOW! One of the best recipes I have found on the site (and I use the site a couple...

I've made this twice now, with the 3rd time being tonight. So good! It's great leftover sliced and served on white sandwich bread with ketchup. I've used other shredded cheeses besides Swiss ...

This was great! I followed the recipe exactly except for using the mushrooms I had on hand instead of the type listed. Prepped the ingredients the night before and tossed them together to bake t...

My first nut loaf and it wont be the last, it was delicious. I did make a few substitutions, made only with pecans as we have a tree in the garden, brown rice for wild rice and used tasty chedd...

Hubby and I made this together while on vacation and loved it! I thought it might be yummier with even more mushrooms but he liked it exactly as is. Leftovers last longer than regular meat loaf ...

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