This is a standby of mine for a vegetarian Thanksgiving, as well. I’ve adapted the recipe to make it appropriate for Passover.

Adapted from Pat Stockett’s “The Thanksgiving Book”

This hearty vegetarian standard takes the place of roast
turkey at White Cloud Inn, in the Pocono Mountains of
Pennsylvania.

WHITE CLOUD INN BAKED NUT LOAF adapted for Passover

1/2 cup chopped onion
1/2 cup diced celery
1 Tbs olive oil
1 cup each walnuts and cashews
1 cup cottage cheese
1/2 tsp salt
1 cup matzoh meal
2 eggs, lightly beaten
1/4 tsp poultry seasoning
1 1/4 tsp onion powder
2/3 cup water

Preheat oven to 375. Saute onion and celery in oil. Put all other ingredients in food processor and process until slightly chunky. You don’t want it to be completely pureed. Mix processed ingredients with sauted vegetables and then put all ingredients into a greased 9×9 baking dish and bake until just firm and slightly brown on top, about 35-40 minutes.

Serve with your favorite kosher for Passover sauce or gravy. The Inn uses a mushroom sauce, but the dish is also good with a tomato sauce or onion gravy. Yield: 5 to 6 servings.