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Veggie Loaf

Veggie Loaf

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

1 h servings 302 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 1226 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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(R) Garden Veggie Crumble can be substituted for Original Veggie Ground Round, if desired.

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