Peanuts and Potatoes Loaf
This meatloaf substitute is good served topped with marinara sauce or mushroom-tomato sauce.
INGREDIENTS | SERVES 6
- 6 medium potatoes
- 1 cup roasted unsalted peanuts, chopped
- ¼ cup green onion, finely chopped
- ¼ cup fresh parsley, finely chopped
- 2 sun-dried tomatoes, reconstituted and finely chopped
- ½ teaspoon sea salt
- ½, teaspoon chili powder
- Freshly ground black pepper, to taste
- 2 large eggs, beaten
- ½ cup chili sauce
- 4 ounces cream cheese, softened
- ¼ cup plus 2 tablespoons freshly grated Parmesano-Reggiano cheese
- Optional: Nonstick spray
- Boiling water
Peel, dice, and cook the potatoes until tender. Add the cooked potatoes to a large bowl along with the peanuts, green onions, parsley, sun-dried tomatoes, salt, chili powder, pepper, eggs, chili sauce, cream cheese (cut into cubes), and ¼ cup of the Parmesan cheese. Mix well.
Put the cooking rack into the crock of the slow cooker. Create a loaf pan out of two layers of heavy-duty aluminum foil that are long enough to bring up and over the top of the loaf. Line with a piece of nonstick aluminum foil or spray with nonstick spray.
Shape the loaf in the pan created out of foil and sprinkle the additional 2 tablespoons of Parmesan cheese over the top of the loaf. Bring the foil edges up and over the top of the loaf, and crimp it to close it.
Place the foil-enclosed loaf on the cooking rack. Pour enough boiling water into the slow cooker to reach just under the top of the rack. Cover and cook on low for 8 hours or high for 4 hours.
