Serves 4 - 6
Total Time: 1 hour
1 cup finely chopped onion
1 cup finely chopped celery
1 cup shredded carrot
1 cup fine dry whole wheat bread crumb
1 cup finely chopped walnuts
1/4 cup finely chopped green pepper
½ teaspoon salt
½ teaspoon lemon pepper
¼ teaspoon celery seeds
2 eggs, slightly beaten
½ cup mayonnaise
Line 8 ½ x 4 ½ x 2 ½ inch loaf pan with foil. Grease foil.
In a large bowl stir together onions, celery, carrots, bread crumbs, walnuts, green pepper, salt, lemon pepper, and celery seeds.
In a small bowl, stir together eggs and mayonnaise until smooth. Stir into vegetable mixture until well mixed. Turn into prepared pan. Bake in 350 degree oven 45 to 50 minutes or until lightly browned.
Cook’s tip: Loaf may be served cold as a sandwich filling. Keeps 3-4 days in the refrigerator.