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Walnut “Meatloaf”

IngredientsWalnuts, Beans
Menu PartEntree
Cuisine TypeAmerican
Walnut meatloaf

Chef Juliet Greene

Charlie Baggs Culinary Innovations


Chef Juliet Green swaps ground meat for a ground walnut-bean mixture in this comforting classic. Cooked quinoa, chia seeds and panko add more plant-based body to the meatloaf, and garlic, Italian seasoning, chili powder and onion pump up the flavor. These easy-to-assemble individual loaves are primed to become a Veganuary favorite.


1 cup ketchup, divided

2 cups walnuts

1 cup canned cannellini beans, rinsed and drained

¾ cup panko breadcrumbs

½ cup cooked quinoa

½ cup chopped onion

2 tbsp. chia seeds

3 garlic cloves, minced

2 eggs

1 tbsp. paprika

½ tbsp. chili powder

1 tsp. Italian seasoning

Salt and pepper, to taste


1. Preheat oven to 375 F. Set aside ½ cup ketchup.

2. In food processor, combine remaining ½ cup ketchup, walnuts, beans, panko and quinoa. Pulse once. Add remaining ingredients; pulse to mix well, scraping down sides as necessary.

3. Shape into 6 round individual loaves and place on lightly greased baking sheet; drizzle with reserved ketchup. Or pat mixture into greased a 9- by 5-inch loaf pan and spread ketchup on top. Bake 35 minutes or until firm.

Photo courtesy of California Walnuts


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