CARROT LOAF
Steps:
- Saute the carrots slowly in 2 ounces of butter until tender. Chop coarsely and reserve in a large mixing bowl.
- Over high heat, saute the mushrooms in 1-ounce of butter for 2 minutes. Chop coarsely and add them to the carrots.
- Saute spinach in 1-ounce of butter. Chop coarsely and reserve separately. When the spinach is cool, add 1 egg and mix thoroughly.
- Beat together the remaining eggs and the cheese. Combine this mixture thoroughly with the carrots and mushrooms. Add salt and pepper. Taste and correct seasonings, if necessary.
- Preheat oven to 400 degrees F.
- Line the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with parchment paper. Butter the pan and the parchment with the remaining 1-ounce of butter. Fill the pan with half the carrot mixture, cover with the spinach, and top with the remaining carrot mixture. Top with another piece of buttered parchment paper
- Place in a bain-marie, and bake in oven for 1 hour and 15 minutes, or until a knife inserted into the center comes out clean.
- Invert onto a warm serving platter and remove the foil. Slice and serve immediately.
CARROT HONEY LOAF
As a busy health-care professional and mom, one of the most meaningful gifts I give to the people I love is my time and skills in the kitchen. I have been baking since I was 7 years old and while I still am an avid baker, raising three children, caring for three dogs and working full-time leaves me with little energy! My family appreciates all my efforts and this is a favorite extra "gift" I give people for special events like a housewarming or welcoming a new baby. It is especially good toasted with butter. -Krystal Horudko, Charlottetown, Prince Edward Island, Canada
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Combine eggs, oil, honey and vanilla; beat until smooth. In another bowl, whisk next 7 ingredients for 30 seconds. Stir flour mixture into egg mixture just until combined. Add carrots; mix well., Pour batter into a lightly greased 9x5-in. loaf pan; bake until a toothpick inserted in center of loaf comes out clean, about 1 hour. Cool 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 212 calories, Fat 11g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 173mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 2g fiber), Protein 3g protein.
CARROT RICE LOAF
This recipe is like a base for a carrot loaf. I add all kinds of different seasonings and vegetables every time I bake it.
Provided by Maryanne
Categories Vegetarian Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Bring water to boil in a medium pot; add rice. Reduce temperature to a simmer, and cook for 25 to 30 minutes or until done.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a medium size mixing bowl, combine onions, carrot, cooked rice, peanut butter, bread, milk, salt and pepper. Place mixture in the prepared loaf pan.
- Bake for 45 minutes.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 34.8 g, Cholesterol 6.5 mg, Fat 8 g, Fiber 3.8 g, Protein 8.7 g, SaturatedFat 2.3 g, Sodium 156.8 mg, Sugar 8.1 g
CARROT LOAF
Provided by Julia Reed
Categories project, appetizer
Time 1h45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Melt 2 ounces of the butter in a large skillet over medium heat. Add the carrots and sauté slowly until tender, about 25 minutes. Chop coarsely and place in a bowl.
- Increase heat to high and melt 1 ounce of the butter in the same skillet. Add the mushrooms and sauté for 2 minutes. Chop coarsely and add to carrots. Set aside.
- Melt 2 ounces butter over medium-high heat in the same skillet, add the spinach and sauté until wilted, about 2 minutes. Chop coarsely, place in a separate bowl and set aside.
- Line an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with aluminum foil. Butter foil with the remaining butter. Beat together 4 eggs, the cheese, salt and pepper in a medium bowl, add to the carrot mixture and mix well. Add the remaining eggs to the spinach and mix well. Spread half the carrot mixture over the bottom of the pan, cover with the spinach mixture and top with the remaining carrot mixture. Cover with plastic wrap and refrigerate.
- Preheat the oven to 400 degrees. Remove the plastic wrap, cover the loaf pan loosely with foil and place in a roasting pan. Add enough boiling water to come halfway up the sides of the loaf pan. Bake 1 hour or until a knife plunged in the center comes out clean. Uncover, invert the loaf onto a serving platter and remove foil. Slice and serve immediately.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 25 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 15 grams, Sodium 473 milligrams, Sugar 6 grams, TransFat 1 gram
CARROT MEAT LOAF
We love to take slices of this tasty loaf to the field during harvest season---I either bake it or cook it up quickly in the microwave---it's a real blessing during our busiest time of year.-Irene Knodel, Golden Prairie, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Combine eggs, milk, soup mix, bread crumbs and carrots. Add beef and pork; mix well. Shape mixture into a circle with a 9-in. diameter; form a 3-in. hole in the center of the circle. Place in a shallow baking pan. Bake at 350° for 1 hour. Drain. , Combine glaze ingredients; spread over meat. Bake 10 minutes longer or until no pink remains and a thermometer reads 160°. , MICROWAVE METHOD: Prepare and shape loaf as above. Place on a microwave-proof platter. Cover with waxed paper. Microwave on high for 16-18 minutes or until a thermometer reads 160°, giving the dish a quarter turn every 3 minutes. Drain. Let stand 5 minutes. , Meanwhile, in a custard cup, combine glaze ingredients. Spread half the glaze over meat loaf. Return to microwave on medium for 1 minute; remove. Cover remaining glaze with waxed paper and heat in microwave on medium for 1 minute. Serve glaze in center of meat loaf.
Nutrition Facts :
ANNE ROSENZWEIG'S OLD-FASHIONED MEAT-AND-RICE LOAF WITH SPICED CARROTS
Provided by Molly O'Neill
Categories dinner, main course
Time 3h45m
Yield Six to eight servings
Number Of Ingredients 15
Steps:
- Blanch the carrots for 3 minutes to soften; drain but do not cool. Combine the chili oil, vinegar and curry powder. Toss the warm carrots in this mixture and marinate for 2 hours. Drain and set aside.
- To make the meatloaf, preheat the oven to 350 degrees. Place the onion, garlic and fresh ginger in a food processor and puree. Warm the butter over medium-high heat and saute the onion mixture until soft, about 5 minutes, stirring to avoid sticking. Remove from the heat and cool.
- In a large mixing bowl, combine the sauteed vegetables with the veal, sirloin, rice, egg, pistachio nuts and salt and pepper by hand, taking care to mush the meat as little as possible.
- Place half this mixture in a nonstick loaf pan. Top with an even layer of marinated carrots and then the rest of the meat. Press to make a solid loaf and bake for 1 hour. Allow to rest at room temperature for 20 minutes before slicing and serving with steamed rice or couscous.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 437 milligrams, Sugar 2 grams, TransFat 0 grams
CARROT RICE LOAF
This recipe is like a base for a carrot loaf. I add all kinds of different seasonings and vegetables every time I bake it.
Provided by Maryanne
Categories Vegetarian Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Bring water to boil in a medium pot; add rice. Reduce temperature to a simmer, and cook for 25 to 30 minutes or until done.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a medium size mixing bowl, combine onions, carrot, cooked rice, peanut butter, bread, milk, salt and pepper. Place mixture in the prepared loaf pan.
- Bake for 45 minutes.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 34.8 g, Cholesterol 6.5 mg, Fat 8 g, Fiber 3.8 g, Protein 8.7 g, SaturatedFat 2.3 g, Sodium 156.8 mg, Sugar 8.1 g
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