Pecan or Walnut Loaf

A vegetarian meatloaf alternative built on ground pecans (or walnuts), raw potatoes, onions, and dry bread, all put through a food chopper or processor and bound with eggs. It bakes into a firm, sliceable loaf that serves hot with gravy or cold like a paté.

The food chopper technique is what makes this loaf hold together. Running bread, raw potatoes, nuts, and onions through the grinder in order creates a uniform paste that binds without flour or breadcrumbs. The raw potato starch acts as the glue, and the nuts provide both fat and structure.

Two cups of pecans or walnuts make this rich and calorie-dense. Pecans give a buttery, sweeter flavor while walnuts are earthier and slightly bitter. Either works, and the choice changes the character of the loaf.

Brushing the top with oil or melted shortening before baking creates a browned, slightly crispy crust. A layer of brown gravy over the top is even better, basting the loaf as it bakes.

Chef Tips

• Use dry bread, not fresh. Dry bread grinds cleanly and absorbs moisture from the raw potatoes during baking.
• If the mixture looks too dry before baking, add a little water. Too wet is worse than too dry, so add sparingly.
• Bake at a high heat for the full hour. The potato needs that time to cook through completely.
• Slice cleanly after cooling slightly. Too hot and it crumbles.

Variations

• Mushroom nut loaf: Add 1 cup finely chopped mushrooms to the grinder for an umami boost.
• Herb version: Add 1 teaspoon each of sage and thyme for a Thanksgiving-style flavor.
• Vegan adaptation: Replace the eggs with 3 tablespoons ground flaxseed mixed with 9 tablespoons water.