It sounds like a great recipe, I'm going to give it a try!
I thought I'd mention that we make these kinds of loaves by making up the recipes. Always nuts, alway some kind of legume, always some kind of binding agent--we prefer tomato paste and bread crumbs to eggs, and always garlic/onion. We just change it around some...shredded carrot, potato, turnip or beets, diced peppers, bits of broccoli or diced squash. Crumbled firm tofu, diced tofurkey sausage or seiten(sp?). We also switch from rice to quinoa to no grains at all, just extra lentils. All these loaf recipes are fun to mess around with...try it!

I cooked the recipe tonight and it was delicious. I read jclepine's post so I changed it a little. I added a container of tofu that I blended into a paste, plus 2 additional eggs & 1 T of yeast. I saute'd (sp?) the onions in butter, along with 1 T of garlic paste and added the spices to the saute (I used 1 t of rosemary and thyme, and 1/2 t of sage). I baked 45 minutes covered and 15 minutes more uncovered. The texture and taste were excellent. Even my meat eating friends liked it.

Next time I'll add some shredded carrot and some peas. I can see this will make good sandwiches. It was good with mushroom gravy and potatoes augratin, like vegetarian comfort food.
Thanks for sharing. The recipe is definitely a keeper!
-Hal