Tiease's Delicious Eats

Tiease's Valley of the Paper Divas

      

Tiease D. Deutsch

P. O. Box 5043            

Charlotte, N. C. 28299

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Fun Veggie Meat Loaf with T. D. Deutsch

Ingredients

• 9 slices commercial whole wheat bread (about 8 ounces)
• 
  
• 2 cups walnuts (about 8 ounces)
• 
  
• 3 large eggs
• 
  
• 3 medium onions, diced
• 
  
• 1 small green bell pepper, diced
• 
  
• 1 small celery stalk, minced
• 
  
• 1 small bunch parsley, stems discarded and leaves chopped
• 
  
• 2/3 cup canned crushed tomatoes or 1 (16-ounce) can diced tomatoes, drained thoroughly 
• 
  
• 1 1/2 tablespoons canola oil
• 
  
• 1 teaspoon poultry seasoning
• 
  
• 1 teaspoon salt
• 
  
• Freshly ground black pepper
• 
  
• Any dash of seasoning you may fancy
• 
  
• Mushroom Gravy

Directions:

Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Allow cool.

Preheat the oven to 375 degrees Fahrenheit. Generously butter a 9 by 5-inch loaf pan, then line the bottom with foil or buttered waxed paper.

Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl (For a quickie you can purchase ready made bread crumbs).

Process the walnuts until finely ground and mix into the bread crumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the bread crumbs Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point then refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover your veggie-loaf with fitted top to pot or some foil.

Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to loosen it. Transfer loaf onto a platter and remove the waxed paper. Allow your veggie-loaf to cool 20 minutes or so prior to slicing & dispersing around the table to serve; unless it won't  be firm enough to cut.

Mushroom Gravy:

• 1/4 cup butter
• 2 cups thinly sliced mushrooms (8 ounces)
• 1/4 cup of flour
• 2 1/2 cups veggie or water if you prefer
• 1/4 cup dry red wine
• 2 tablespoons soy sauce
• Freshly ground black pepper

Melt the butter in a medium-size pan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. Coat your pan with foil because it gets sticky.

Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serves about 6.

 Video

   © Tiease D. Deutsch   8/30/2012
Creative Consultant, Author,Artist,Nurse