Nut Roast - evoking memories of childhood

So I hear you whispering, "How on earth can NUT ROAST evoke childhood memories? "
Well, simply because this is the first time, since giving up meat, that I can taste my mother's meatballs in my mouth again.
I tried quite a few Nut Roast recipes and resolved to never try again as I found each version as insipid and boring as the previous one. This version is tasty! I left the nuts quite chunky the first time and made them

finer the second, that really is a matter of preference.
I also have a bad reputation in my family of refusing to eat leftovers. Not only did I eat these leftovers, I served them as part of a meal to get some feedback. Very delicious second time round.
I plan to try this recipe to make spaghetti and 'meatballs'. Will let you know how that pans out. (I did-  not great, mostly because I made the meatballs too big, but they cooked beautifully...so back to the try and try again phase)
The original recipe has cheese in which I excluded. I will include it in brackets if you wish to add it but I really don't think the recipe needs it. Serve with your favourite homemade tomato sauce or make either of the 2 quick options I will add at the end

                                                     Nut Roast
Serves 6 (If you are cooking for 2, use 2 small bread pans - 14cm x7cm, bake 2 and freeze one)
50g pecan nuts
50g brazil nuts 30g almonds
1T pumpkin seeds
20g butter or 1T olive oil
2medium onions, finely chopped
2 garlic cloves, chopped
1t worcestershire sauce
1t sherry or balsamic vinegar
1/2t mustard of choice
2T parsley, chopped
1T sage leave, chopped
2 small eggs, or else 1&1/2 eggs
(75g cheddar cheese, grated)
200g canned tomatoes, chopped (1/2 a tin)

Preheat oven to 180C
Gently toast the nuts and seeds in a pan until slightly golden. Cool then chop in a food processor until finely chopped but not a powder. Add the herbs and give another quick chop.
Heat butter/oil in pan, gently fry onions and garlic until soft.
Combine all the ingredients, season with salt and pepper. Prepare a bread pan (17.5 x 8, a smallish pan) by greasing it then lining the base  and short sides with baking paper and greasing again. (I use one long piece then I can gently lift the meat loaf before removing from the pan to make sure it is holding together). Scoop the mixture into the pan, level off and bake  for 30 minutes or until the top is well browned and the roast is firm. Reduce time if using very small pans.
Allow to rest at least 15 minutes, then carefully turn out onto a piece of foil or another plate that will allow you to flip it over onto the serving plate.
Tomato sauce: Either cook 1 tin of tomatoes gently with 2 cloves of garlic, a dollop of oil, seasoning and a dash of balsamic vinegar and even chilli if you like. for about 20 minutes till thick  Or
Heat 90g butter till nicely browned and add 300g cocktail/cherry chopped tomatoes. Season, cover and cook for 10 minutes then blend very well.