Meatloaf and mashed potatoes! Yum! That's what I thought when I was a kid. It's been that long since I've eaten meatloaf. Over the last couple of weeks, for some reason, I wanted that same feeling I had as a kid so I started experimenting making a meatloaf, but a raw version. I have to say, I wasn't disappointed with the final outcome. I steamed a couple of potatoes, and then mashed them up to go with my meatloaf. I had some of our favorite raw cheese sauce and poured some over the potatoes and meatloaf. It was fantastic! I gave Kristy some last night and she devoured it up. This recipe calls for walnuts. I've made it without soaking the nuts and soaking them. It definitely makes a difference with the texture. If you want more of the texture of real meatloaf, then don't soak the walnuts. If you have trouble digesting nuts, you'll want to soak them. I like the texture better without soaking, but my digestive system likes the meatloaf with the soaked. This recipe makes a mini meatloaf, so you'll have to double the recipe for a regular loaf. It's filling, so you don't need to eat a lot at once. Here's the recipe:
1 cup walnuts (you can soak for 4 hours if you want a lighter texture and easier to digest or just use the walnuts without soaking for a texture more like meatloaf)
1/4 cup sundried tomatoes (soaked until soft)
2 small roma tomatoes or 1 small tomato
1/3 cup onion, chopped
1/4 cup celery, chopped
1/2 red pepper, chopped
1 clove garlic, opt. (if you like more garlic; if not, don't add)
2t Emeril's Essence Seasoning *(or any seasonings that you choose) recipe at bottom of post
1T flax seed, ground
1/8 cup chia gel * (or 1t mixed with 1/8 cup water) recipe at end of post
2T psyllium husks
Process first 6 ingredients in food processor until smooth. Add in seasoning, chia gel and flax seed. Mix well. Transfer to bowl and add in psyllium husks. Blend. Transfer to a mini loaf pan lined with parchment paper. Pour dough into pan and then pull up the parchment paper and place on mesh dehydrator screen. Dehydrate 145 degrees for one hour and turn to 115 degrees for several more hours until done. Mine usually takes 8-10 hours. You can remove the parchment paper after a couple hours and have the meatloaf on the mesh tray. Like I said before, this is great with a side dish.
*Emeril's Essence Seasoning:
1T sea salt
1T garlic powder
1 1/2t onion powder
1 1/2t dried oregeno
1 1/2t dried thyme
1t black pepper
1t cayenne pepper (you can use more if you like it spicy)
Blend all ingredients together in mixing bowl. Transfer to glass jar and store.
1/4 cup chia seeds to 1 1/2 cups water. Stir several times during the first hour and then place in refrigerator for up to two weeks and use in different recipes or even eat just plain for energy! I double this recipe and use it in many of my recipes. Much easier than having to soak chia each time.