Meat Loaf


  • 1-1/3 c. walnuts
  • 1-1/3 c. sunflower seeds
  • 1-1/3 c. almonds
  • 1 T. minced garlic
  • ½ T. Celtic sea salt
  • ½ c. fresh parsley, chopped
  • ½ c. celery, chopped
  • 2 c. Marinated Portobello
  • 1 T. fresh rosemary, minced
  • ½ T. minced ginger
  • 1 c. red bell pepper, chopped
  • 1 T. fresh tarragon, minced
  • 1 ½ t. cumin seeds (not powder)
  • 1 T. minced jalapeno
  • 1 recipe of Marinara Sauce
  • ½ c. olive oil


  1. Soak sunflower seeds and almonds for 2-6 hours, Soak walnuts for ½ hour. Drain nuts and seeds, blend in food processor with minced garlic. Process until the contents develops a dough-like consistency. Add a dash of olive oil if the dough is too thick. Stir in Celtic sea salt, parsley, celery, Marinated Portobello, onion, ginger, rosemary, tarragon, red bell pepper, jalapeno, cumin seeds and olive oil. Mix well. On a solid dehydrating sheet shape the mixture into a loaf about 1-1/2 inches high. Dehydrate for one (1) hour at 90 degrees F. Remove the loaf from the dehydrator and baste it with Marinara Sauce. Dehydrate for 2-3 more hours.