This vegetarian meatloaf is delicious paired with sweet tomato relish and mushy peas.
- Preheat oven to 220°C. Brush a 9 x 19cm (base measurement) non-stick loaf pan with oil to lightly grease.
- Heat the oil in a large non-stick frying pan over medium heat. Add the mushrooms and garlic and cook, stirring, for 2-3 minutes or until just tender. Remove from heat.
- Place nutmeat and eggs in the bowl of a food processor and process until well combined. Transfer to a bowl with mushroom mixture, breadcrumbs and parsley, and stir to combine. Season with salt and pepper. Press nutmeat mixture into prepared pan. Cover with foil and place in a roasting pan. Pour enough boiling water into the roasting pan to reach two-thirds of the way up the sides of the loaf pan. Bake in preheated oven for 10 minutes. Remove foil. Bake for a further 10 minutes or until set.
- Turn nutmeat loaf onto a chopping board and cut into 8 slices. Divide peas among serving plates. Top with nutmeat loaf and a dollop of tomato chutney. Serve immediately.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set