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You Won’t Miss the Meat Nutloaf

American \ Dinner \ Main Dish
Votes: 2
Rating: 5
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Rate this recipe!
Prep Time20minutes
Cook Time60minutes
Passive Time20minutes
servings
Nutrition Facts
You Won't Miss the Meat Nutloaf
Amount Per Serving
Calories 263 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Sodium 904mg 38%
Potassium 373mg 11%
Total Carbohydrates 31g 10%
Dietary Fiber 4g 16%
Sugars 3g
Protein 7g 14%
Vitamin A 1%
Vitamin C 6%
Calcium 4%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

One of the most delicious things about this nutloaf is that each ingredient presents an individual flavor. The outcome is an entree with a variety of starring sensations that also harmoniously meld together.

I have included, in the directions section, 2 different topping options for making the dish regular or gluten free.

ENJOY!

Ingredients

  • 1 cup rice cooked
  • 1 cup quinoa cooked
  • 3 Tbl. olive oil
  • 1/2 large onion chopped
  • 1/2 cup celery finely chopped
  • 2 large portobello mushrooms chopped
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. salt
  • 1/4 tsp. liquid smoke
  • 1 teaspoon tamari
  • 1 Tbl. barbeque sauce
  • 1 cup walnuts chopped

Directions

  1. Mix together rice and quinoa in a large bowl and set aside.
  2. In a saute pan heat oil and add onion and green onion, cooking for 3 to 5 minutes or until translucent.
  3. Add mushrooms and spices and cook for 5 to 7 more minutes, stirring often.
  4. Stir in Tamari, Liquid Smoke and Barbeque Sauce and cook for 1 to 2 minutes or until heated.
  5. Stir mixture into bowl with rice quinoa blend.
  6. Grease a glass baking pan and form mixture into loaf.
  7. Bake in 350 oven for 25 minutes.
  8. Remove from oven and uncover. Top with one of the varieties, below and return to oven.
  9. Bake for an additional 10 minutes.
  10. Gluten Free Topping: Combine 14.5 oz. can chopped tomatoes with 4 chopped basil leaves and 4 Tbl. chopped parsley.
  11. Mushroom Topping: Cook 1/2 cup shallots in 2 Tbl. Olive Oil for 2 minutes. Add 20 oz. sliced mushrooms and cook for an additional 8 minutes. Stir in 1/2 cup dry sherry and cook for 2 minutes. Combine 6 Tbl. flour in 4 cups of cold vegetable broth. Add 1 Tbl. Reduced Sodium Tamari and stir into mushroom mixture. Cook for 8 minutes or until thickened.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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