Favorite Holiday {RAW} Recipe :: Meatloaf

Honestly, this recipe has been shared with and loved by all of my family members and most of my friends. It's a classic at my house and has been for years.

Not to mention, of all the recipes I have made this takes the "cake" for best holiday dish -- I think because of the savory tomato sauce and the fact that you eat it sort of warm {straight from dehydrator}. It goes over well with eall type of eaters - vegans and carnivores alike!

note: It contains quite a few ingredients and is a bit time consuming but it's well worth it. After you make it once, feel free to play around with it, you might find you like it better without or with less of certain ingredients. 

Nut & Seed Meatloaf {from Juliano's Uncook Book}

1 1/3c walnuts
1 1/3c sunflower seeds
1 1/3c almonds
filtered water for soaking nuts and seeds
1T minced garlic
1/2T celtic sea salt
1/2c parsley, chopped
1/2c celery, chopped
2c portobello mushrooms (soaked in nama shoyu for 20 minutes)
1T onion, chopped
1/2T ginger, minced
2T fresh rosemary, destemmed and minced
1T fresh taragon, minced
1c red bell pepper, chopped
1T jalapeno, minced
1 1/2t cumin SEEDS
1/2c olive oil
1 recipe homemade bbq sauce (see below)

Soak the seeds and nuts in enough water to cover them for 2 -6 hours. Soak walnuts for 1/2 hour. Drain and throw the nuts and seeds into a food processor with garlic. Process until dough like consistency. Add a dash of olive oil if the dough is to thick. Stir in rest of ingredients {celtic sea salt, parsley, celery, mushrooms, onion, ginger, rosemary, tarragon, red bell pepper, jalapeno, cumin seeds and olive oil}. 

On a solid dehydrating sheet shape the mixture into a loaf about 1 1/2 inch thick. Dehydrate for 1 hour at 90deg F. Remove the loaf and baste the top with BBQ sauce. Dehydrate for 2 to 3 more hours at 90deg F. Serve immediately.