Ingredients

  • SpinneysFOOD Mediterranean extra virgin olive oil 1 tbsp
  • Leek 1
  • Celery 1
  • Garlic 5g
  • Tomato 1
  • Mushrooms 125g
  • Almond nut butter 225g
  • Cashew nuts 175g
  • Walnuts 50g
  • Paprika 1/2 tsp
  • Thyme 1/2 tsp
  • Oregano 1/2 tsp
  • Chickpea flour 1 tbsp
  • Puff pastry 450g

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."

Mushroom and cashew nut meatloaf

American 15 Mins Prep · 30 Mins Cook


  1. Preheat the oven to 220°C, gas mark 7.
  2. 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.
  3. 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.
  4. 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
  5. Bake for 25-30 minutes or until golden and crispy.