Nut Loaf Supreme

Recipe View 5 mins Preheat the oven to 375 degrees F (190 degrees C). Generously butter a 9x5-inch loaf pan to ensure easy release. (Prep time: 5 minutes)

Recipe View 5 mins Place walnuts and pecans in a resealable bag, removing excess air. Using a rolling pin, crush the nuts into smaller pieces, enhancing their flavor and texture. (Prep time: 5 minutes)

Recipe View 3 mins Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant. (Cook time: 3 minutes)

Recipe View 5 mins Introduce the chopped baby bella mushrooms, dried marjoram, sage, and thyme to the skillet. Cook, stirring occasionally, until the mushrooms have released their moisture and turned a beautiful golden brown. Transfer the mixture to a large mixing bowl. (Cook time: 5 minutes)

Recipe View 10 mins In the large bowl, combine the crushed nut mixture, shredded Swiss cheese, cooked wild rice, cottage cheese, lightly beaten eggs, fresh parsley, salt, and black pepper. Stir until all ingredients are evenly distributed. (Prep time: 10 minutes)

Recipe View 2 mins Pour the mixture into the prepared loaf pan, spreading it evenly. (Prep time: 2 minutes)

Recipe View 1 hrs Bake in the preheated oven until the loaf is a rich golden brown and a toothpick inserted into the center comes out clean. (Bake time: 1 hour)

Recipe View 20 mins Allow the loaf to cool in the pan for approximately 20 minutes before inverting it onto a serving platter. This resting period helps the loaf retain its shape and prevents it from crumbling.