Pecan No-Meatloaf and Mushroom Gravy

Ease of Preparation: Medium.

Yield:   4 servings.

Mushroom Gravy

Ingredients:

¼ cup (60ml) extra virgin olive oil

2 cups (480ml) portobello mushrooms, cleaned and chopped

1 yellow onion, chopped

1 teaspoon (5ml) fresh thyme, chopped

1 teaspoon (5ml) fresh rosemary, chopped

½ cup (120ml) pecans, roasted

4 cups (960ml) vegetable stock

Salt and pepper

Method:

Heat olive oil in a large skillet over medium-high heat.

Add mushrooms, onions, thyme and rosemary, and cook for 8-10 minutes stirring occasionally, until onions and mushrooms are golden brown and soft.

Add pecans, and continue cook and stirring for 2-3 minutes.

Stir in vegetable stock and bring mixture to a boil.

Cook gravy for 18-20 minutes, stirring occasionally, until gravy thickens.

Transfer pan contents to a food processor and blend until smooth.

Strain gravy through a mesh sieve and season with salt and pepper.

Reserve for plating.

Pecan No-Meatloaf with Mushroom Gravy

Ingredients:

1 cup (240ml) panko breadcrumbs

2 cups (480ml) pecans, chopped

2 cups (480ml) brown rice, cooked

2 large shallots, minced

1 ½ cups (360ml) 1% milk

4 eggs, beaten

1 tablespoon (15ml) fresh thyme, chopped

½ tablespoon (8ml) fresh rosemary, chopped

½ cup (120ml) dried cranberries, chopped

3 tablespoons (45ml) olive oil

2 tablespoons (30ml) fresh parsley, chopped

2 tablespoons (30ml) soy sauce

2 tablespoons (30ml) honey

Salt and pepper

Method:

Preheat oven to 325 degrees.

In a large mixing bowl, stir together panko breadcrumbs, pecans, cooked brown rice, shallots, milk, eggs, thyme, rosemary, dried cranberries, olive oil, fresh parsley, soy sauce, and honey.

Season with salt and pepper.

Transfer mixture to a deep greased loaf pan and cook for 80 minutes, or until meatloaf is completely firm and a toothpick comes out clean.

Remove meatloaf from the oven and remove from loaf pan.

Cut loaf into thick slices and serve warm with reserved Mushroom Gravy.