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Jeanne Lemlin's VEGETARIAN CLASSICS (HarperCollins, 2001) Jeanne Lemlin's VEGETARIAN CLASSICS (HarperCollins, 2001) Jeanne Lemlin's Vegetarian Classics


6 servings

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Classic Mock Meatloaf with Mushroom Gravy


  • 8 ounces commercial whole wheat bread (approximately 9 slices)
  • 2 cups (8 ounces) walnuts
  • 3 large eggs
  • 3 medium onions, diced
  • 1 small green bell pepper, diced
  • 1 small celery rib, minced
  • 1 small bunch parsley, stems discarded and leaves chopped
  • 1 can 16oz. diced tomatoes, drained very well
  • 1 ½ tablespoons canola oil
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • freshly ground black pepper


Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool. Preheat the oven to 375 degrees. Generously butter a 9 x 5-inch loaf pan, then line the bottom with wax paper and butter the paper.

Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl. Process the walnuts until finely ground and mix into the breadcrumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the breadcrumbs.

Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.)

Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil. Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the wax paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.


Tips: If you don't have a food processor, you can grind everything in a blender, but it will have to be done in many batches so the blender is not overfilled.

You can also cook the loaf a few hours in advance, then reheat slices on an oiled baking sheet in a 350-degree oven.


bread, eggs, peppers, walnuts, wheat


wheat bread walnuts eggs peppers