Nut Loaf Supreme Recipe - Allrecipes.com
Nut Loaf Supreme Recipe
  • READY IN ABOUT 2 hrs

Nut Loaf Supreme

Recipe by  

"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 Edit and Save

Original recipe makes 1 loaf Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 10 mins
  • READY IN 1 hr 50 mins
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Reviews More Reviews

Dec 14, 2013

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 something different.

 
Nov 28, 2013

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 nutrition, and 10 oz of Parrano cheese rather than swiss because I had it on hand. I also let it cool in the pan as I was in the middle of cooking many dishes. I have a feeling this recipe is pretty forgiving because it came out wonderfully. I cut about 11 slices, and it came out to 361 calories each, 13 carbs, 17 grams protein, and 27 grams fat. I will definitely make it again!

 

3 Ratings

Nov 01, 2013

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 dish, and I didn't really find it. You'll see from my photo that it was very flat. But it is really good. The only substitution I made was to use a mix of Swiss and gruyere cheese. My cooking time was down to half because of the thickness of this. I will look forward to having more of this, as I DO have leftovers! Supreme, indeed, awakeninggoddess66! Thanks!

 

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Nutrition

  • Calories
  • 473 kcal
  • 24%
  • Carbohydrates
  • 15.6 g
  • 5%
  • Cholesterol
  • 149 mg
  • 50%
  • Fat
  • 36.8 g
  • 57%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 23.8 g
  • 48%
  • Sodium
  • 525 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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