Vegetable and Nut Loaf

I came up with this the day before my husband's payday, trying to come up with something using only the ingredients I had on hand. Turns out, it's now a favorite with anyone who tries it. You can also adjust the ingredients according to what you have in the cabinet and your family's personal tastes..This is a special dish as it is not only packed with maximum goodness of protein - and nutrient- rich ingredients but is also superb in flavour.It is delicious by itself and even better with some salad and homemade left over gravy on the side.

Ingredients

2 Tbsp	Vegetable oil, plus extra for oiling
1 medium	Onion, chopped finely
1 clove	Garlic, thinly sliced
2 stalks	Celery stalks, chopped (Main)
1 Tbsp	Plain flour
1 can	Crushed tomatoes
½ cup	Breadcrumbs
2 medium	Carrots, grated
½ cup	Hazelnuts, ground
1 Tbsp	Light soy sauce
2 Tbsp	Chopped fresh coriander
1 medium	Egg, lightly beaten
1 pinch	Salt & freshly ground pepper, or to taste

Directions

1. Oil and line a loaf pan.Heat the oil in a heavy- based frying pan over medium heat. Add onion and cook,stirring frequently,for 5 minutes,or until softened.Add garlic and celery and cook,stirring frequently for 5 minutes.Add flour and cook,stirring constantly,for 1 minute. Gradually stir in the canned crushed and cook,stirring constantly until thickened. Remove the pan from heat.
2. Put breadcrumbs,carrots,ground hazelnuts,soy sauce and coriander in a bowl. Add the tomato mixture and stir well.Cool slightly,then beat in the egg and season with salt and pepper.
3. Spoon the mixture into the prepared pan and smooth the surface.Cover with foil and bake in a preheated oven, 180 C Gas mark 4,for 1 hour. If serving hot,turn the loaf out on to a warmed serving dish and serve immediately with salad and /or any leftover gravy . Alternatively,cool the loaf in the pan before turning out.