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Vegetarian Pecan "Meatloaf" with Mushroom Gravy

From Statesboro Market2Go

<p>Made with locally grown pecans, herbs, and veggies, this meatless meatloaf makes a delicious vegetarian dinner! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: gustotv.com (Entered by Ariana Giddens)
Serves: 4
Vegetarian!

Ingredients
FOR THE GRAVY:
1/4 cup Olive oil
2 cups Portobello mushrooms (cleaned and chopped)
1 Yellow onion (chopped)
1 teaspoon Fresh thyme (chopped)
1 teaspoon Fresh rosemary (chopped)
1/2 cup Pecans (roasted)
4 cups Vegetable stock
Salt & pepper
FOR THE LOAF
1 cup Panko breadcrumbs
2 cups Pecans (chopped)
2 cups Cooked brown rice
2 large Shallots (minced)
1 1/2 cups Milk
4 Eggs (beaten)
1 tablespoon Fresh thyme (chopped)
1/2 tablespoon Fresh rosemary (chopped)
1/2 cup Dried cranberries (chopped)
3 tablespoons Olive oil
2 tablespoons Fresh parsley (chopped)
2 tablespoons Soy sauce
2 tablespoons Honey
Salt & pepper to taste

Step by Step Instructions
  1. TO PREPARE THE GRAVY: Heat the oil in a skillet over medium-high heat. mushrooms, onions, thyme and rosemary, and cook for 8-10 minutes, stirring occasionally.
  2. Add the pecans and let cook for 2 or 3 minutes, then add the vegetable stock and bring to a boil. Let cook for 18 to 20 minutes.
  3. Once the gravy thickens, transfer it to a food processor and blend until smooth. Strain it through a sieve. Season it with salt & pepper to taste, then set aside until ready to use.
  4. TO PREPARE THE LOAF: Preheat oven to 325 degrees. Mix all of the loaf ingredients together until well combined, seasoning to taste with salt & pepper.
  5. Grease a loaf pan and transfer the loaf mixture into it. Cook for 80 minutes, then slice it thickly and serve it with the mushroom gravy.

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