Nutty make-believe meatloaf with subtle flavours from the earth
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | American |
| Special Occasion | Easter |
| Diet | Family Friendly |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 773 |
| Fat | 57.6g |
| Protein | 21.3g |
| Carbs | 43.8g |
| Sugars | 8.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 220°C, gas mark 7.
2
To make the filling, heat the oil in a large saucepan and fry the chopped leek, celery and large garlic clove for 5 minutes until soft. Add the tomato and roughly cut mushrooms and cook for further 3 minutes.
3
Remove from the heat and add the nut butter, grated nuts, paprika, herbs and herbs. Mix the chickpea flour with one tablespoon of water and then mix in as well. Season well.
4
Grease a standard loaf tin. Roll the puff pastry out and line the base of the loaf tin. Press the filling mixture in and top with the remaining puff pastry. Trim the edges
5
Bake for 25-30 minutes or until golden and crispy.
