Mixed Nut Roast

• 2 tbsp butter, plus extra for greasing
• 2 garlic cloves, chopped
• 1 large onion, chopped
• 1/2 c. hazelnuts, toasted and ground
• 1/2 c. walnuts, ground
• 1/3 c. cashews, ground
• 1/2 c. pine nuts, toasted and ground
• scant 2 cups Italian seasoned bread crumbs
• 1 egg, lightly beaten
• 2 tbsp chopped fresh thyme
• 1 c. water
• salt and pepper
• Cranberry Red Wine sauce
• 1 3/4 c. fresh cranberries
• 1/2 c. sugar
• 1 3/4 c. red wine
• cinnamon to taste

1. Preheat the oven to 350. Grease a loaf pan and line it with waxed paper. Melt the butter in a large pan over medium heat. Add garlic and onion and cook, stirring, for 3 minutes, until softened. Remove from heat and stir in nuts, bread crumbs, egg, thyme, water, and seasoning.
2. Spoon the mixture into the loaf pan and level the surface. Cook in the center of the oven for 30 minutes or until cooked through and golden brown.
3. About halfway through the cooking time, make the sauce. Put all the ingredients into a pan and bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes.

butter, garlic, onion, hazelnuts, walnuts, cashews, pine nuts, italian seasoned bread crumbs, egg, thyme, water, salt, cranberry red, fresh cranberries, sugar, red wine, cinnamon

Taken from www.epicurious.com/recipes/member/views/mixed-nut-roast-50001175 (may not work)