Meatless Meatloaf- Nut Loaf

Hey guys!! I bought a Nutribullet and it came with a recipe book! Well, I fell in love with the Nut Loaf. I call it casually as “Meatless Meatloaf” because it tastes like regular meatloaf! I find it light in the tummy and full of protein and veggies! It’s delicious and it freezes well!

Note: I hand chopped the nuts, I felt it gave the meal more texture. I also used olive oil, not coconut oil. I also added another slice of bread for the “breadcrumbs.”

Enjoy! ❤ beckie b


  • 8 oz. chopped mixed nuts
  • 1 onion, chopped
  • 1 clove of garlic, minced
  • 1 red pepper, chopped
  • ½ cup broccoli, finely chopped
  • 1 stick of celery, chopped
  • 1 grated carrot
  • 1 cup mushrooms, finely chopped
  • 2 oz. sprouted wheat breadcrumbs** (recipe below)
  • 1 oz. regular, unbleached whole wheat flour
  • 5 oz. vegetable stock
  • 1 tsp thyme
  • 1 tsp oregano
  • Salt and pepper to taste
  • 1 Tbsp olive or coconut oil


  1. Preheat oven to 375 F
  2. Heat oil in a pan and sauté the onions for a few minutes.
  3. Add pepper, celery and mushrooms and sauté for 2 more minutes
  4. Add the garlic and grated carrot and fry for one more minute
  5. Remove from the heat, add flour and stir
  6. Add vegetable stock, nuts, breadcrumbs, thyme oregano, and a little salt and pepper
  7. Grease the inside of a loaf tin with olive oil or olive oil spray. Put the mixture in to the tin, pressing it down with a spoon.
  8. Bake for around 35 minutes
  9. Slice into ½ thick slices and serve with a large raw vegetable salad

**Breadcrumbs- Toast two slices of Ezekiel or other sprouted wheat bread to a medium brown. (The book says to pulse in the short cup, but if you don’t have a nutribullet, throw it into a Cuisine Art until broken up.)



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