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Veggie Loaf

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"Classic, versatile veggie loaf can be made in muffin cups for a mini variation."
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Ingredients

1 h servings 302 cals
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat oil in large non-stick skillet over medium heat. Add onion; cook, stirring, for 6 minutes, until soft. Stir in garlic, cook for 1 minute.
  3. In large bowl, mix together egg, ground round, breadcrumbs, ketchup, thyme and seasoning salt until well combined. Stir in onion and garlic.
  4. Line a 8-1/2 x 4-1/2-inch (22 x 12 cm) loaf pan with foil; lightly oil. Spoon mixture into pan and spread evenly.
  5. Bake in the preheated oven for 45 to 50 minutes.

Footnotes

  • Variation:
  • For minis, fill 6 to 8 well-greased large muffin cups with mixture. (If you have extra mixture, cook in greased ramekins.) Reduce cooking time to 30 minutes.
  • 2 packages (320 g each) Yves Veggie Cuisine® Garden Veggie Crumble can be substituted for Original Veggie Ground Round, if desired.

Nutrition Facts


Per Serving: 302 calories; 8.5 g fat; 27 g carbohydrates; 31.3 g protein; 46 mg cholesterol; 1226 mg sodium. Full nutrition

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