Nut Loaf

This meatloaf substitute is good served with the Vegetarian Gravy.

Serves 8

Ingredients:

• 2 large onions, peeled and finely diced
• 8 ounces fresh mushrooms, cleaned and chopped
• 1 small green bell pepper, seeded and finely diced
• 2 tablespoons butter
• 3 cups carrots, grated
• 1 ½ cups celery, finely diced
• 5 large eggs, beaten
• ½ cup walnuts, chopped
• ¼ cup unsalted sunflower kernels
• ½ teaspoon sea salt
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon freshly ground black pepper
• 3 cups soft whole wheat bread crumbs
• Optional: Nonstick spray
• Boiling water

1. Add the onions, mushrooms, green bell pepper, and butter to a large microwave-safe bowl; cover and microwave on high for 1 minute. Stir, recover, and microwave on high for 1 more minute or until the onions are transparent and the green bell pepper is tender. Stir in the carrots, celery, eggs, walnuts, sunflower kernels, salt, basil, oregano, pepper, and bread crumbs.
2. Put the cooking rack into the crock of the slow cooker. Create a loaf pan out of two layers of heavy-duty aluminum foil. Line with a piece of nonstick aluminum foil or spray with nonstick spray. Shape the loaf in the pan created out of foil and place it on the cooking rack. Pour enough boiling water into the slow cooker to reach just under the top of the rack. Cover and cook on high for 4 to 5 hours or until the loaf has set. Remove from the slow cooker and allow loaf to rest for 15 minutes before slicing and serving.

Temperature Check

A nut loaf (or other baked goods containing eggs) is usually done when the internal temperature reaches 160°F. You can check the temperature by inserting an instant-read meat thermometer into the center of the loaf. Or, use a programmable food thermometer that has a probe attached with a cord; set it for 160°F and an alarm will go off when the food reaches that temperature.