Journey to the Blue Zones: Walnut ‘Meat’ Loaf

BY June 30, 2020
Photo by David McClain

In a new cookbook, the creator of the popular Blue Zones Project—a lifestyle program adopted by Southwest Florida as a community—leads us back to the colorful cultures that inspired his work. 

Walnut “Meat” Loaf


1 cup whole wheat breadcrumbs

1 cup seasoned breadcrumbs

2 cups walnuts, finely ground

½ cup instant oats, coarsely ground in food processor

2 large onions, minced

2 celery stalks, minced

3 tablespoons ketchup

2 tablespoons vegetable oil

1 teaspoon poultry seasoning

1 tablespoon garlic powder

¼ cup almond or soy milk



  1. Preheat oven to 375 degrees. Generously oil a 9-by-5-inch loaf pan.
  2. Combine both types of breadcrumbs, ground walnuts and oats in a large bowl.
  3. Pulse onions, celery, ketchup and 2 tablespoons of oil in a food processor, until broken down but not completely liquified.
  4. Add wet ingredients to dry mixture, along with poultry seasoning, garlic powder and milk. Mix until well moistened. (Add more milk if it’s not moist enough.)
  5. Pour mixture into prepared pan and cover with foil. Bake for 70 minutes and remove foil. Bake for an additional 10 minutes, or until a knife or toothpick comes out clean.
  6. Let cool 10 to 15 minutes before slicing. Serve with gravy or ketchup.

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