Veggie Loaf - Vegetarian Meatloaf soy-free gluten free

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 304.7
  • Total Fat: 11.6 g
  • Cholesterol: 10.0 mg
  • Sodium: 874.6 mg
  • Total Carbs: 41.3 g
  • Dietary Fiber: 7.8 g
  • Protein: 10.3 g

View full nutritional breakdown of Veggie Loaf - Vegetarian Meatloaf soy-free gluten free calories by ingredient
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Number of Servings: 2

Ingredients

    Eggplant, fresh, 1.5 cup, diced
    Zucchini, 1 cup, diced or shredded
    Onions, .5 cup, chopped
    Quick 1 Minute Oats - Dry, 0.75 cup
    Ketchup, 3 tbsp
    Carrots, 0.5 cup shredded
    Olive Oil, 2 tsp
    Asiago Cheese, 1 oz
    Garlic, 1 clove
    Soy Sauce, 1 Tbsp
    Basil, .5 tbsp

Tips

Add other spices to taste. Double recipe for a standard loaf pan size veggie loaf. To make gluten free substitute tamari for soy sauce and use certified gluten free oats. To make vegan, substitute Asiago cheese with 1 oz of vegan cheese substitute.


Directions

Finely chop all vegetables. Saute vegetables in olive oil until soft. Mix all ingredients together in a bowl and form into a small loaf pan. Top with 2 T more ketchup and cover with foil. Bake for 30-40 minutes at 350 degrees. Let sit for 5-10 minutes before serving.

Serving Size: makes 2 servings.

Number of Servings: 2

Recipe submitted by SparkPeople user SUPERCRAFTY.

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