Vegetable & Hazelnut Loaf

2 Tbs coconut oil, plus some for greasing the pan
2 Tbs dried minced onion
1 garlic clove, minced
2 celery stalks, chopped
1 Tbs whole wheat flour
15oz can strained diced tomatoes
2 cups bread crumbs
2 carrots, grated
3/4 cup toasted hazelnuts, ground
1 Tbs dark soy sauce
2 Tbs chopped fresh cilantro
1 egg, lightly beaten
salt and pepper

1) Oil a 1-lb loaf pan. Preheat the oven to 350F.
2) Meanwhile, heat the oil in a heavy-bottom skillet over medium heat. Add the onion, garlic and celery and cook, stirring frequently, for 5 minutes. Add the flour and cook, stirring constantly, for 1 minute. Gradually stir in the tomatoes and cook, stirring constantly, until thickened. Remove the skillet from the heat.
3) Put the bread crumbs, carrots, hazelnuts, soy sauce and cilantro in a bowl. Add the tomato mixture and stir well. Let cool slightly, then beat in the egg and season with salt and pepper.
4) Spoon the mixture into the loaf pan and smooth the surface. Cover with foil and bake at 350F for 1 hour. Turn the loaf out onto a serving dish, slice and serve immediately.

Review: As evidenced by the below photo, I didn't have much success in getting the loaf to be solid. The bottom stayed in the pan, while the rest oozed out. Hmm, didn't seem to affect the yum factor, though. I'm not sure what went wrong, but we couldn't slice this and ate it with a spoon. Although, that seems to happen every time I make a loaf. I may just give up on the idea. Better luck to anyone who'd like to give this a try!