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My review
Nut Loaf Supreme
11
MooninAries Awakening
"This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans."
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Ingredients
1 h 50 m servings 473Original recipe yields 8 servings (1 loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
- Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
- Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
- Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 2830 Ratings
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Most helpful positive review
5/30/2014
This is a very versatile and forgiving recipe, as well as delicious. Before anyone jumps on me for rating a recipe I did not follow exactly, the day I made this we had 40-50mph winds, so I was ...
Most helpful critical review
2/7/2017
We followed the recipe exactly as written. I would recommend a blend instead of Swiss cheese on it's own. Perhaps the Swiss we selected was too sharp, because it left the loaf tasting bitter....
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5/30/2014
This is a very versatile and forgiving recipe, as well as delicious. Before anyone jumps on me for rating a recipe I did not follow exactly, the day I made this we had 40-50mph winds, so I was ...
11/28/2013
I use Allrecipes all the time and joined because of this recipe. It was wonderful, an amazing vegetarian addition to our Thanksgiving. I used cooked red quinoa instead of brown rice for more nu...
11/1/2013
I cut this to 1/4 of the recipe because I had no idea what I was in store for except for the fact that I like every ingredient called for! My biggest issue was finding the right size baking dis...
12/14/2013
I know you're trying to imagine how this tastes, it tastes delicious. People who aren't adventurous with food may not like it, but it's perfect for vegetarians and gluten-frees looking for somet...
2/17/2015
I am not vegetarian, I just thought this looked really good. My friend made it and raved, so then I made it. WOW! One of the best recipes I have found on the site (and I use the site a couple...
12/20/2016
Made this for Thanksgiving, and followed the recipe almost exactly. I replaced the walnuts with hazelnuts, and the bellas with local chantrelles I found on craigslist. I called mine an "Orego...
11/29/2015
I made this for our Thanksgiving dinner with friends. I intended it as a substitute for turkey for the vegetarians, but everyone tried it and loved it. It was a big hit. I could not get a ho...
11/28/2015
Hi all! I made this without any of the herbs listed. I know, I know. I didn't have any of them on hand and I was too broke to go on an herb and spice shopping spree. The loaf still turned out am...
10/25/2015
I've made this twice now, with the 3rd time being tonight. So good! It's great leftover sliced and served on white sandwich bread with ketchup. I've used other shredded cheeses besides Swiss ...