The ultimate nutloaf recipe

By Simon Rimmer

  1. Serves 6
  2. Takes 40 minutes to make, 1 hour in the oven, plus chilling
  3. Rating

The problem with nutloaf is that it tastes of nuts – and not much else. So what I’ve done is add more of the ‘meatloaf’ methods, such as soaking the bread in milk, a nice crisp polenta crust and lots of flavour. Give it a try.

tried and tested
The ultimate nutloaf

Ingredients

  1. 50g fresh white bread, crusts removed and cubed
  2. 50g white breadcrumbs
  3. 1 medium egg
  4. 150ml milk
  5. 25g butter, plus extra, melted, for greasing
  6. 200g chestnut mushrooms, wiped clean and finely chopped
  7. 1 tbsp Dijon mustard
  8. 1 tsp dried thyme
  9. 1 tsp dried basil
  10. 1 tsp freshly grated nutmeg
  11. 1 onion, finely chopped
  12. 2 small celery sticks, finely chopped
  13. Handful finely chopped fresh parsley
  14. 100g blanched hazelnuts, chopped
  15. 350g pecans, chopped
  16. 75g vegetarian Parmesan, grated
  17. Finely grated zest of 1 lemon
  18. 1 large carrot, grated
  19. 1 tbsp Tabasco sauce
  20. 1 medium egg white, lightly beaten
  21. Polenta, for lining the tin

Method

  1. 1. Put the bread and breadcrumbs in a large bowl. Beat the egg and milk together in a jug, pour over the bread and set aside for 15 minutes to soften. Mash really well with a fork.
  2. 2. Meanwhile, melt the butter in a large frying pan over a medium-high heat. Add the mushrooms and cook for 3-4 minutes, until softened. Cool slightly, then add to the mashed bread, along with the mustard, dried herbs, nutmeg, onion, celery, parsley and plenty of seasoning. Mix well. Add the nuts, Parmesan, lemon zest, carrot, Tabasco and egg white and gently fold in. Cover and chill for at least 2 hours, or ideally overnight.
  3. 3. Preheat the oven to 180°C/fan 160°C/gas 4. Brush a 20cm x 13cm loaf tin with melted butter, then dust the inside all over with polenta – tap out the excess. Spoon in the nutloaf mixture, pressing it in firmly. Cover with foil and bake for 40 minutes. Remove the foil and bake for a further 20 minutes or until a skewer inserted into the centre comes out clean. Rest for 5 minutes, before turning out.
  4. 4. Thickly slice and divide between plates. Serve with buttery mash and a good-quality tomato sauce.

Nutritional info

Per serving: 755kcals, 63g fat (10.4g saturated), 19.5g protein, 30.3g carbs, 8.2g sugar, 1.3g salt

Chef's tip

Freeze it: at the end of step 2 for up to 3 months. Thoroughly defrost and continue with the recipe.

Wine Recommendation

Try this with a classy, mellow Rioja or a fine Burgundy.

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