Carrot Zucchini Mushroom Loaf

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Carrot Zucchini Mushroom Loaf  

 

Note from Cheri:

Here's a meat free loaf recipe that I came up with so our vegetarian

friends wouldn't be left out during the Fab Foods Meatloaf Madness

promotion. But give it a try even if you do eat meat, it's a tasty way

to get your vegetables! I have made the recipe to success using all

carrots, all zucchini or a combination of the two. I like to use Swiss

cheese, if I'm going heavy on the carrots, cheddar if I'm using more

zucchini. Get creative.

 

1 large onion, chopped

4 1/2 C grated carrots or zucchini or combination of both

1 lb. mushrooms, chopped

5 eggs

4 cloves garlic, minced

1 C breadcrumbs, divided

1 C grated cheese, divided (see notes above)

1/4 C + 2 T butter

2 tsp. basil

1/2 tsp. tarragon

1/2 tsp. salt

1 tsp. pepper

 

Serves 4-6

Pre-heat oven to 350° F.

Sauté garlic, mushrooms and onion in 1/4 cup butter until soft.

Combine 1/2 cup bread crumbs and 1/2 cup grated cheese and mix with all

other ingredients. Press into a buttered loaf pan and sprinkle remaining

bread crumbs and cheese over the top. Dot remaining butter on the top,

cover with foil and bake for about 30 minutes. Remove foil and bake an

additional 5 minutes or until golden brown.