Layered Vegetable Loaf Recipe

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Layered Vegetable Loaf Recipe

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I receive many compliments on my out-of-the-ordinary side dish that features fluffy layers of eggs, cheese and vegetables topped with a creamy sauce. Even non-vegetable fans like this loaf.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min.

Ingredients

  • FIRST LAYER:
  • 2 eggs, beaten
  • 1 cup chopped cooked broccoli
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon butter, melted
  • 1/4 teaspoon onion salt
  • SECOND LAYER:
  • 2 eggs, beaten
  • 1 cup cooked rice
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup chopped sweet red pepper
  • 1 tablespoon butter, melted
  • 1/4 teaspoon onion salt
  • THIRD LAYER:
  • 2 eggs, beaten
  • 1 cup mashed cooked carrots
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon butter, melted
  • 1/4 teaspoon onion salt
  • SAUCE:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/4 teaspoon onion salt
  • 1/8 teaspoon pepper

Directions

Combine first layer ingredients; pour into a greased 8x4-in. loaf pan. Combine second layer ingredients and spread over first layer. Combine third layer ingredients and spread over second layer.
Bake at 325° for 60-70 minutes or until a knife inserted near the center comes out clean. Run a knife around edges to loosen; cool in pan to room temperature.
For sauce, melt butter in a small saucepan; blend in flour until smooth. Gradually add milk, onion salt and pepper. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened.
Unmold loaf onto a serving platter; serve with sauce. Yield: 8-10 servings.
Originally published as Layered Vegetable Loaf in Country Woman Christmas Annual 1997, p28

Nutritional Facts

1 slice: 203 calories, 14g fat (8g saturated fat), 161mg cholesterol, 397mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 10g protein.

  • FIRST LAYER:
  • 2 eggs, beaten
  • 1 cup chopped cooked broccoli
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon butter, melted
  • 1/4 teaspoon onion salt
  • SECOND LAYER:
  • 2 eggs, beaten
  • 1 cup cooked rice
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup chopped sweet red pepper
  • 1 tablespoon butter, melted
  • 1/4 teaspoon onion salt
  • THIRD LAYER:
  • 2 eggs, beaten
  • 1 cup mashed cooked carrots
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon butter, melted
  • 1/4 teaspoon onion salt
  • SAUCE:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/4 teaspoon onion salt
  • 1/8 teaspoon pepper
  1. Combine first layer ingredients; pour into a greased 8x4-in. loaf pan. Combine second layer ingredients and spread over first layer. Combine third layer ingredients and spread over second layer.
  2. Bake at 325° for 60-70 minutes or until a knife inserted near the center comes out clean. Run a knife around edges to loosen; cool in pan to room temperature.
  3. For sauce, melt butter in a small saucepan; blend in flour until smooth. Gradually add milk, onion salt and pepper. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened.
  4. Unmold loaf onto a serving platter; serve with sauce. Yield: 8-10 servings.
Originally published as Layered Vegetable Loaf in Country Woman Christmas Annual 1997, p28

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