This used to be a regular in our weekly rotation, until nuts became a choking and allergy hazard for Eddie. It is super easy and tasty, and we usually eat it with ketchup like regular meatloaf. The recipe is from a co-worker.
Basic Savoury Nut Mixture
1 cup nuts (I usually buy mixed nuts or cashews)
1 cup breadcrumbs
sea salt and black pepper
1/2 tsp chopped thyme, parsley, sage, or favourite herb
2 tbsp margarine
2 med chopped onions
2 eggs
Almost any nut can be used, but peanuts are cheapest and work well. Hazelnuts are (supposedly) worth the extra expense. The breadcrumbs can be made from stale but not hard whole meal bread using a blender, shredder, grater or even crumbling by hand.
Chop the onions and fry in a little vegetable oil, but do not allow to brown. Meanwhile put the nuts in a blender and chop to the consistency of breadcrumbs. In a large bowl, mix the nuts and breadcrumbs and add the chopped herbs, salt and pepper. Now add the cooked onion and rub in the margarine. Finally mix in the two eggs which should bind the ingredients and give a workable consistency. Add a little water if necessary.
The following are suggestions for how to use the basic nut mixture:
Nut Loaf: Place the basic mixture into a well greased bread tin and bake in a moderate oven (375-400) until brown on top, about 30 minutes. Can be topped with a few more nuts before baking.
Nut Rissoles: Form into fritters, coat in dry breadcrumbs and fry gently in vegetable oil, turning to brown both sides. These make a very satisfying accompaniment to a salad or to any cooked vegetable dish. They can also be eaten cold with a packed meal. (Mom would say, “Keep it refrigerated!”)
Formal: Dress up as a traditional roast with roast vegetables, stuffing and miso gravy. Serve with a glass of Merlot.
Informal: Add Spring Salad, chutney and bread, and serve with a glass of lager and lime.
