Tama's Hearty Nutloaf With Homemade Marinara

Meatless Mondays are good for our health and good for our planet! Tasteless, texture-less faux meatloaf gives the vegetarian option a bad rep. Instead, try this toothsome loaf made with nuts, Parmesan and crispy Panko for a solid texture and good flavor.

Servings: 4

Cook Time: 45 minutes

Pair With: A great Cabernet Sauvignon.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor

INGREDIENTS

Ingredients For the Nutloaf:

2 tablespoons olive oil

2 tablespoons minced garlic

2 tablespoons minced onion

1/4 cup minced mushrooms (can include the stems)

1 egg

3/4 cup almonds, chopped

1/2 cup Parmesan cheese, grated

1/2 cup Japanese Panko bread crumbs

 

Ingredients For the Marinara Sauce:

 

3 tablespoons olive oil

2 tablespoons minced garlic

2 tablespoons minced onion

2 tablespoons oregano, minced

2 tablespoons basil, chopped

1 tablespoons marjoram, minced

1/2 cup good red wine

5 ripe tomatoes

salt and pepper to taste

DIRECTIONS

Directions For the Nutloaf:

Preheat the oven to 350 degrees. Put oil in the bottom of a saucepan and heat over low. Add the garlic, onion and all the mushrooms and sweat (cook without browning) until the onion is translucent, stirring occasionally. Let cool. Stir the egg in a mixing bowl, then add the sautéed ingredients, the almonds, cheese and Panko and mix well. Pat into a greased mini loaf pan and bake for approximately 1/2 hour until the loaf is firm. The olive oil may make a foam on top, simply wipe off with a paper towel.

Directions For the Marinara Sauce:

While the loaf is baking, bring a large pot of water to the boiling point. Score one end of each tomato with an "x" and pop them into the boiling water. Cook just until the skin begins to peel off.  Remove from water and let cool until they can be handled. Put oil in the bottom of a saucepan and heat over low. Add the garlic, onion and all the mushrooms and sweat (cook without browning) until the onion is translucent, stirring occasionally. Add the oregano, marjoram and basil and cook for another minute, stirring. Add the wine and simmer while you peel and chop the tomatoes in a bowl to retain the juice. Add the tomatoes to the pan and simmer while the loaf cooks, stirring occasionally. Season to taste with salt and pepper. Ladle sauce onto the plates, slice the loaf and place it on top.

 

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