Veggie Loaf

I hope everyone had a great Memorial Day! It’s been a long weekend (no complaints here) and I got to see my family (minus one sister) and spend time with Cory. As I said last week, I went camping with my parents. This meant hiking, puppies, and awesome views. If you’ve never been to Brown County, Indiana, I really suggest going. Cue the picture montage:

Brown County

Toy Store

Corn

 

Some highlights of my weekend were:

1. Making S’mores Pies over the campfire
2. Playing cornhole with my family
3. Toy Store playtime in Nashville, Indiana
4. This fabulous Vegetable Loaf (imitation meatloaf) that I made for dinner on Sunday!

VeggieLoaf

VEGGIE LOAF
Yields 5-6 servings
Adapted from Taste of Home Magazine

Ingredients

1 zucchini squash, shredded
2/3 cup cooked carrots, mashed
1/2 an onion, chopped
1 piece wheat bread, broken into pieces
1 clove minced garlic
6 oz. frozen spinach
2 eggs, lightly beaten
3 Tablespoons ground flax seeds
3 Tablespoons ground walnuts (try putting them in a food processor)
1 Tablespoon Olive Oil
1/4 cup freshly grated Parmesan cheese
1 cup sharp cheddar cheese, divided
1/2 cup tomato sauce, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon oregano
1 teaspoon basil

Directions

Preheat oven to 350F. Lightly grease an 8×8 casserole dish.

Line a stockpot with water and bring to a boil. Cook spinach until completely thawed, 4-5 minutes. Drain and squeeze dry.

Mix together squash,  cooked carrots, onion, wheat bread, garlic, spinach, eggs, walnuts, flax seeds, olive oil, Parmesan cheese, 3/4 cup cheddar cheese, 1/4 cup tomato sauce, and spices.

Spread evenly into casserole dish. Top with 1/4 cup tomato sauce.

Bake for 45 minutes. Remove from oven and top with 1/4 cup cheddar cheese. Bake for 5 more minutes, until cheese is melted.

THE REVIEW

This “meat”loaf was full of flavor and packed with nutrients. The combination of vegetables made for a happy marriage of flavors. No flavors overpowered one another, but rather mixed to create a perfectly seasoned loaf. The zucchini shreds and onions added a great, crunchy texture while the mashed carrots and tomato sauce made the mixture creamy and satisfying. The mix of oregano and basil made for an Italian spiced “meat”loaf. I served this dish with a mix of Kale, Spinach, avocados, and fruit in order to add plenty of color to my plate!

VeggieLoaf

NEWS

A big thanks to Vegan Food Share for featuring me on their blog! You can check it out here. The feature earned 358 “likes!” I also gained several followers and the blog generated several hits!

Speaking of likes, followers, and hits…

Do you like me on Facebook?
How about Twitter?
Pinterest?
Instagram? (@HeartyHerbivore)

What did you do for Memorial Day?

Advertisements

One thought on “Veggie Loaf

  1. Pingback: Carrot-Cabbage Coleslaw | The Hearty Herbivore

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s