Recipe(tried): Another take on neat loaf

ANOTHER TAKE ON NEAT LOAF

1 1/2 cups cooked grain (I used millet)
1 1/2 cups Italian-flavored bread crumbs
1 cup finely chopped walnuts
1 small onion, finely chopped
1 celery stalk, finely chopped
2 carrots, shredded
2 large eggs
1/4 cup garlic sauce (from onsite recipe Spicy Eggplant in Garlic Sauce)
3 Tbsp. Bragg's liquid aminos
1/4 tsp. white pepper
additional garlic sauce for topping

Preheat oven to 350 degrees F.

In a food processor, chop the onions and celery, and shred the carrots. Combine the vegetables with the cooked grain, bread crumbs, and walnuts in a large bowl. Add the rest of the ingredients (except for the topping) and mix thoroughly.

Grease a standard and a half muffin tins (12 + 6),or a 5x9-inch loaf pan.

Press into the loaf pan and top with a thin layer of the garlic sauce. When making the muffins, I use a standard 2-1/4-inch ice cream scoop, to fill each muffin cup. Then using the rounded side I smooth the muffin out and added some garlic sauce on each muffin. This recipe yielded 17 muffins for me. The remaining empty muffin cup was filled with a litte bit of water.

Neaty muffins bake for 30 minutes, the loaf for about an hour. Cool slightly. Run a plastic knife around the loaf or muffins and remove from the pan and serve.

Adapted from source: Healthy Eating for Life for Children by Physicians Committee for Responsible Medicine with Amy Lanou, Ph.D.