Mushroom and cashew nut meatloaf

Mushroom and cashew nut meatloaf

15 mins Prep · 30 mins Cook

Nutty make-believe meatloaf with subtle flavours from the earth

Created by Spinneys
Prep time 15 minutes
Cook time 30 minutes
Serves 4
Cuisine American
Special Occasion Easter
Diet Family Friendly
Preparation Moderate
Nutrition (per serving)
Calories 773
Fat 57.6g
Protein 21.3g
Carbs 43.8g
Sugars 8.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

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Preheat the oven to 220°C, gas mark 7.


To make the filling, heat the oil in a large saucepan and fry the chopped leek, celery and large garlic clove for 5 minutes until soft. Add the tomato and roughly cut mushrooms and cook for further 3 minutes.


Remove from the heat and add the nut butter, grated nuts, paprika, herbs and herbs. Mix the chickpea flour with one tablespoon of water and then mix in as well. Season well.


Grease a standard loaf tin. Roll the puff pastry out and line the base of the loaf tin. Press the filling mixture in and top with the remaining puff pastry. Trim the edges


Bake for 25-30 minutes or until golden and crispy.