Walnut “Meatloaf”
Chef Juliet Greene
Charlie Baggs Culinary Innovations
Chicago
Chef Juliet Green swaps ground meat for a ground walnut-bean mixture in this comforting classic. Cooked quinoa, chia seeds and panko add more plant-based body to the meatloaf, and garlic, Italian seasoning, chili powder and onion pump up the flavor. These easy-to-assemble individual loaves are primed to become a Veganuary favorite.
Ingredients
1 cup ketchup, divided
2 cups walnuts
1 cup canned cannellini beans, rinsed and drained
¾ cup panko breadcrumbs
½ cup cooked quinoa
½ cup chopped onion
2 tbsp. chia seeds
3 garlic cloves, minced
2 eggs
1 tbsp. paprika
½ tbsp. chili powder
1 tsp. Italian seasoning
Salt and pepper, to taste
Steps
1. Preheat oven to 375 F. Set aside ½ cup ketchup.
2. In food processor, combine remaining ½ cup ketchup, walnuts, beans, panko and quinoa. Pulse once. Add remaining ingredients; pulse to mix well, scraping down sides as necessary.
3. Shape into 6 round individual loaves and place on lightly greased baking sheet; drizzle with reserved ketchup. Or pat mixture into greased a 9- by 5-inch loaf pan and spread ketchup on top. Bake 35 minutes or until firm.
Photo courtesy of California Walnuts