56. Spinach & Nut Loaf

spinach nut loafSomewhere between a souffl√©, savoury bread pudding,¬†and meatloaf, this vegetarian recipe really bites. Normally, I can’t get enough of fresh garden spinach, but as it’s now hot summer and the spinach has long since bolted, I harvested the spinach from the freezer for this recipe:


6 slices whole wheat bread, crumbed in the food processor, and soaked in 3/4 cup milk

1 pound spinach leaves, chopped and steamed for a minute in a pot or microwave

3 eggs, separated

1 cup unsalted peanuts, chopped coarsely

1 cup grated cheddar cheese

1/8 tsp. each pepper, nutmeg, and cayenne

1 tsp. salt

Topping: 1 Tbsp. wheat germ, ground flax seed, or hemp hearts


1. Set oven to 350 degrees F. Line a medium-sized loaf pan with parchment, and/or grease well.

2. In a medium-sized mixing bowl, mix all ingredients except the egg whites and topping.

3. In a small deep bowl, beat egg whites until stiff. Fold egg whites into the mixture.

4. Spoon mixture into the loaf pan. Sprinkle with topping.

5. Bake for 1 hour. Turn out onto serving platter. Slice and serve with cheese sauce if desired.spinach nut loaf slice

And then, because our raspberries are ready, this cheesecake was made ever-so-much prettier:

cheesecake with raspberries


cheesecake slice


AAAND, a collage of dinner (well, the prettiest parts!):

cheesecake and nutloaf Collage


Sharing with these kind hosts:

Little Red House’s Mosaic Monday, Cozy Little House’s Tweak-it Tuesday, Coastal Charm’s Nifty Thrifty Tuesday, The Dedicated House’s Make-it-pretty, Brambleberry Cottage, Diana Rambles’ Pin-me Link Party, I Gotta Create, Boogieboard Cottage

One thought on “56. Spinach & Nut Loaf

  1. I give this loaf an unqualified (?) Good Housekeeping Seal of Approval. It’s almost enough to address that occasional craving for meatloaf.

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