Pine Nutmeat with Herb Stuffing

Pine Nutmeat with Herb Stuffing This is very similar to a meatloaf, but with nuts instead of meat. It is a wonderful vegetarian alternative to turkey at Christmas or Thanksgiving. You can make it well in advance, freeze it, and pull it out the day before.

It needs to be covered in onion gravy to make it really delicious. It also goes beautifully with cranberry sauce. Growing up in England, we had this every year for Christmas.

You can also make this vegan if you use all the vegan alternatives for the dairy. I used Brazil nuts instead of pine because they were on sale, but use your favorite. I serve this loaf with mashed or roast potatoes, peas and brussels sprouts and a rich brown gravy. On special occasions I add Yorkshire Puddings.

Pine Nutmeat with Herb Stuffing
Cook time
Total time
Serves: 4
  • 1 Onion
  • 2 Cups Pinenuts and Brazils or Almonds & Cashews or any combo
  • 4 Tbs Milk
  • 2 Tbs Butter
  • 1 Cup Breadcrumbs
  • 2 Free Range Eggs
  • Freshly Ground Sea Salt and Black Pepper
  • ½ tsp Nutmeg
  • For the Stuffing
  • 1½ Cups Breadcrumbs
  • 4 Tbs Butter - Melted
  • ½ Lemon - Juice and Rind
  • ½ tsp Marjoram
  • ½ tsp Thyme
  • 4 Heaped Tbs Fresh Parsley - Chopped
  • Freshly Ground Sea Salt and Black Pepper
  1. Heat oven to 350F.
  2. Cover loaf tin with parchment paper. Grease and sprinkle breadcrumbs (helps it come out).
  3. Place stuffing ingredients into a bowl and mix. Keep separate.
  4. Melt butter and cook onions for 5 mins.
  5. Add remaining ingredients and mix. Place half into loaf tin and press down.
  6. Pu the stuffing mix onto this layer and press. Add remaining ingredients and press down.
  7. Cover tin with foil and Bake at 350F for 1 hour.
  8. Take off the foil and cook for another 10 minutes until browned.

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