White Cloud Inn Baked Nut Loaf

Looking for a meatless main that even the carnivores will come back for seconds on? This old-school nut loaf from the White Cloud Inn delivers.

Chopped nuts, cottage cheese, breadcrumbs, and eggs hold it all together while sauteed onion, celery, and a hint of poultry seasoning give it that familiar, savory depth you’d expect from a holiday roast.

It bakes up firm with a golden, slightly crispy top and a tender interior.

Serve it with mushroom gravy, cranberry sauce, or your go-to pan drippings and it holds its own right next to the turkey on the Thanksgiving table.

Variations

• Swap walnuts for pecans or cashews for a different nutty flavor profile.
• Add a handful of shredded cheddar or Parmesan to the mix before baking for extra richness.
• Stir in sauteed mushrooms or diced bell peppers for more veggie goodness.

Kitchen Tips

• Let the nut loaf rest for 5 to 10 minutes after baking so it firms up and slices cleanly.
• Use a mix of nut varieties for more complexity. Walnuts and almonds together work especially well.
• Don’t over-beat the eggs. A light hand keeps the texture fluffy rather than dense.