This meatloaf is from the Chez Melange Restaurant in Redondo Beach, CA., and is definitely worth the extra steps. It has a wonderful mellow blend of flavors that makes it really taste like it came from a restaurant. Its unusual in that in doesnt use bread crumbs as a filler and this was done for the texture, years before the low carb craze. Ive frozen it both cooked and uncooked, and texture does not suffer.
Spiced pumpkin bread • 1 cup of nut butter (I used almond) • 3 large eggs • ½ cup roasted pureed pumpkin • ¼ cup raw honey • 4 tbsp butter • 1 tsp baking soda • 1 tsp cinnamon • ½ tsp nutmeg • ½ tsp ground ginger • Shelled pumpkin seeds for decoration • Coconut oil for loaf pan