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Nut Loaf Supreme

Nut Loaf Supreme

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MooninAries Awakening

This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 36.8 g
  • 57%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 525 mg
  • 21%

Based on a 2,000 calorie diet


  1. Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
  2. Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
  3. Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
  4. Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
  5. Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.
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This is a very versatile and forgiving recipe, as well as delicious. Before anyone jumps on me for rating a recipe I did not follow exactly, the day I made this we had 40-50mph winds, so I was not about to go out to the store...I made this with what I had on hand, and it was WONDERFUL. I plan on making it per the recipe in the future, but here goes...did not have walnuts so used pecans/almonds...used peeled, cubed, sauteed eggplant instead of the mushroom, used cream cheese thinned with a bit of heavy cream instead of the cottage cheese, and finally a cheese blend in place of the swiss. I halved the recipe and it made 2 small loaves. Served it with a onion gravy...WE LOVED IT! Like I said, this is a very forgiving recipe so don't be afraid to explore some works!


I know you're trying to imagine how this tastes, it tastes delicious. People who aren't adventurous with food may not like it, but it's perfect for vegetarians and gluten-frees looking for something different.


I use Allrecipes all the time and joined because of this recipe. It was wonderful, an amazing vegetarian addition to our Thanksgiving. I used cooked red quinoa instead of brown rice for more nutrition, and 10 oz of Parrano cheese rather than swiss because I had it on hand. I also let it cool in the pan as I was in the middle of cooking many dishes. I have a feeling this recipe is pretty forgiving because it came out wonderfully. I cut about 11 slices, and it came out to 361 calories each, 13 carbs, 17 grams protein, and 27 grams fat. I will definitely make it again!