Friday, 17 January 2014

Mushroom and nut meatloaf

Now, you may think that this, being a vegetarian affair, shouldn't be called a meatloaf. But I'd defend its meatiness. Greg Wallace off of Masterchef once said. 'beefy, beefy mushrooms', it's a phrase that's stuck with me. In fact, I often find myself saying 'beefy, beefy mushrooms' at Jim and he fully understands. It's not just me that finds Mr Wallace's sayings so addictive, you can google 'beefy, beefy mushrooms' and get plenty of hits. And if that's not enough for you, you can hear a lovely techno version of Greg's 'buttery biscuit base' - slightly surprised this hasn't reached Gangnam Style levels of hits yet, but there you go.

Anyway, this is a meatloaf albeit a meatless one. The most taxing bit of this recipe is the need to lift the Magimix down, brutal I know, but worth it. You just whizz stuff up, blob it into a loaf tin and bake it. It's cheap and it definitely merits gravy - all round win, well with Alex anyway...

Nut & Mushroom Loaf

  • Bread bread crust
  • An onion
  • A carrot and a stick of celery
  • A punnet of mushrooms, about 250g or so
  • 2 garlic cloves
  • A knob or butter
  • 1 tbsp balsamic vinegar (not essential)
  • 3 handfuls of mixed, unsalted nuts
  • A handful of grated cheddar
  • 2 eggs

  1. Preheat to 200. Whizz the crusts in the food processor and set aside.
  2. Whizz up the onion, carrot, celery, mushrooms and garlic - aim for finely chopped and stop before mush.
  3. Melt the butte in a large frying pan, wok or saute pan and add the veg. 
  4. Whizz the nuts in the processor
  5. After the veg has had a bit of a stir fry and soften, add the balsamic and plenty of pepper. Turn it off and let it cool a little.
  6. Mix everything together in a bowl, then splodge it into a greased 1lb loaf tine, lined with greaseproof.
  7. Cook it for about 30 mins then eat it with meat gravy if you're not a veggie and onion gravy if you are. Mash would be fitting too.

1 comment:

  1. I agree, mushrooms can be very meaty! Your meatloaf sounds wonderful!