I’m always looking for different veggie “meatloaf” types of recipes. They are super easy and I can live off of the leftovers for the next week. My Aunt Judy’s Morningstar veggie loaf is always a big hit at church potlucks.
Lately, I’ve been trying several recipes from the cookbook “Favorite Vegetarian Dishes”. The recipe for Potato and Nut Terrine was slightly modified but it came from that book.
Ingredients: 1 1/2 c potatoes, 1 1/2 c pecan nuts, 1 1/2 c cashew nuts, 1 onion, 2 garlic cloves, 2 1/4 c mushrooms, 2 tbsp butter, 2 tsp herbs, 4 eggs, shredded cheese, salt, pepper, paprika, ketchup and sugar for the glaze
Dice the potatoes and boil until soft. Chop the onion and garlic and saute in butter in a pan. Then add diced mushrooms. You can chop the pecans and cashews in a food processor.
Mix the nuts into the mushroom mixture. When the potatoes are ready, drain the pot and add the potatoes to a separate bowl and mash them together.
Add the beaten eggs and shredded cheese to the potatoes and then add the nut/mushroom mixture. I used shredded cheddar cheese and you can also use shredded Parmesan. Mix everything together and add any seasonings (salt, pepper, paprika, Tony Chachere). Grease a bread pan and pour the mixture inside.
For the glaze, mix ketchup and brown sugar in a separate bowl and coat the top of the uncooked loaf like icing on a cake. Bake in the oven for 1 hour.
When you take out of the oven, let it set for a little or else it will crumble when you try to cut it. I know my plate looks a little bare lol…I had short grain brown rice, broccoli, and a roll with it but I forgot to get the whole picture. Also, I’m not that great at photographing food as you can tell. The whole meal was delicious and so filling, I will definitely be making this again!
Side note: It’s Octobeerrrr! Best month ever! I might be biased since it also happens to be my birthday month. Got this cookie today..I’m totally on the fall pumpkin bandwagon. Shoutout to Panera 🙂