Spinach Carrot Loaf Recipes

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SPINACH LOAF



Spinach Loaf image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons unsalted butter, at room temperature, plus extra for greasing the pan
3 large eggs, at room temperature, beaten
1 cup whole milk
Four 3/4-inch-thick slices rustic bread, crusts removed, torn into 1-inch pieces
1 small onion, chopped
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 pounds spinach leaves
1 cup grated Parmesan
1/2 teaspoon ground nutmeg
4 hard boiled eggs, peeled

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9-by-5-inch nonstick loaf pan. Line the bottom of the pan with parchment paper. Set aside.
  • Place the eggs and milk in a large bowl. Add the bread and stir to combine.
  • Heat the butter in a large, high-sided skillet over medium-high heat. Add the onion, 1 teaspoon of the salt and 1/2 teaspoon of the pepper and cook until soft, about 6 minutes. In batches, add the spinach and cook until wilted, about 15 minutes. Drain in a colander. Press gently on top of the spinach to release excess moisture. Set aside to cool slightly. Transfer the spinach mixture to a food processor and blend until smooth. Pour the spinach into the bowl with the bread mixture. Add 3/4 cup of the Parmesan, the remaining salt and pepper and the nutmeg. Stir until smooth.
  • Spread half of the mixture on the bottom of the prepared pan. Lay the hard boiled eggs, end-to-end, in a line along the center of the spinach mixture. Add the remaining spinach mixture on top and press gently. Sprinkle the remaining Parmesan on top and bake for 1 hour. Cool 15 minutes, then run a thin metal spatula around the edges of the pan to release the loaf. Invert the loaf onto a cutting board, remove the parchment paper, and cut into slices.

CARROT LOAF



Carrot Loaf image

Provided by Julia Reed

Categories     project, appetizer

Time 1h45m

Yield 8 servings

Number Of Ingredients 8

6 ounces unsalted butter
2 pounds carrots, peeled and cut into 1/4-inch slices
1/4 pound mushrooms, cut into 1/4-inch slices
1 pound fresh spinach, rinsed well and dried (if you are not using baby spinach, remove stems)
6 eggs
1 cup grated Gruyère or Swiss cheese (4 ounces)
1 teaspoon salt
1 teaspoon freshly ground pepper

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

QUICK AND EASY SPINACH BREAD



Quick and Easy Spinach Bread image

If you like garlic and spinach, this one's for you! You can use it as an appetizer (sliced) or just cut in half and serve with pasta sauce for dipping. It makes a meal for two!

Provided by ANCH

Categories     Bread     Quick Bread Recipes

Time 45m

Yield 10

Number Of Ingredients 8

1 tablespoon olive oil
1 clove garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 to taste salt and pepper to taste
¼ cup grated Parmesan cheese
garlic powder to taste
1 (10 ounce) can refrigerated pizza crust dough
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with non-stick cooking spray.
  • Heat olive oil in a skillet or frying pan over medium heat. Add garlic and saute until soft, about two minutes. Add spinach and cook until liquid has evaporated. Stir in salt, pepper, Parmesan and garlic powder. Remove from heat and let cool.
  • On a lightly floured surface, roll out pizza crust into a 10x14 inch rectangle. Spread spinach mixture and mozzarella cheese on top of dough. Starting from on end, roll up the crust to make one large loaf. Pinch seam to seal. Place loaf onto prepared baking sheet.
  • Bake in preheated oven for 20 to 25 minutes, until golden brown.

Nutrition Facts : Calories 129.9 calories, Carbohydrate 14.8 g, Cholesterol 9 mg, Fat 4.8 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 1.7 g, Sodium 428.4 mg, Sugar 1.7 g

SIMPLY DIVINE MEAT LOAF WITH SPINACH



Simply Divine Meat Loaf with Spinach image

This meat loaf is moist, delicious, and a real crowd pleaser. It is fabulous with venison or ground turkey, too. It makes great sandwiches. Get creative with additional mix-ins!

Provided by Heidi Hunt

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

1 ½ pounds ground beef
2 eggs
½ cup sour cream
2 tablespoons Worcestershire sauce
1 (1 ounce) package dry onion soup mix
½ cup grated Parmesan cheese
½ cup Italian salad dressing
1 ½ cups Italian seasoned bread crumbs
1 cup chopped fresh spinach

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, mix the ground beef, eggs, sour cream, Worcestershire sauce, dry onion soup mix, Parmesan cheese, salad dressing, bread crumbs, and spinach. Transfer to a 5x9 inch pan, and cover with aluminum foil.
  • Bake 45 minutes in the preheated oven. Remove foil, and continue baking 15 minutes, to a minimum internal temperature of 160 degrees F (70 degrees C). Let stand 5 minutes before slicing.

Nutrition Facts : Calories 386.6 calories, Carbohydrate 21.1 g, Cholesterol 109.7 mg, Fat 23.8 g, Fiber 1.4 g, Protein 21.5 g, SaturatedFat 9.2 g, Sodium 1148.5 mg, Sugar 3.3 g

CARROT LOAF



Carrot Loaf image

Provided by Food Network

Categories     side-dish

Time 2h

Yield 8 servings

Number Of Ingredients 8

2 pounds carrots, peeled and cut into 1/4 inch slices
5 ounces unsalted butter
1/4 pound mushrooms, sliced
1/2 pound spinach, cleaned, with stems removed
5 eggs
4 ounces grated Swiss cheese
1 teaspoon salt
1 teaspoon freshly ground pepper

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.

SPINACH CARROT LOAF



Spinach Carrot Loaf image

Very elegant presentation, lovely color combination, subtly flavored. Make it the day before and pop into the oven the day of your dinner. Great chilled as a side dish on a buffet

Provided by Bergy

Categories     Lunch/Snacks

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb carrot, peeled and sliced & steamed until tender, cool
1 lb frozen chopped spinach, thawed, squeezed as dry as possible
1 tablespoon butter (or margarine)
3 garlic cloves, minced
1 1/2 cups onions, chopped
1 egg
5 egg whites
salt & pepper
2 tablespoons parmesan cheese, grated

Steps:

  • Melt butter in skillet and sauté the garlic and onion until the onion is translucent; cool.
  • Beat the egg and egg whites and divide into 2 equal portions.
  • Heat oven to 350°F and spray veggie oil into a 1-quart loaf pan.
  • Place parchment paper on the bottom of the pan, oiled (you can also use wax paper).
  • Purée the carrots with half of the onions, garlic, egg mixture parmesan and season with salt and pepper. Purée until smooth and pour into the prepared loaf pan.
  • Purée the spinach with the remaining ingredients (half of the onions, garlic, egg and parmesan etc).
  • Smooth the top of the loaf and place the loaf in a 9x13-inch ovenproof dish. Pour boiling water into the dish bringing the water level to about half way up the side of the loaf pan.
  • Bake for 1 hour.
  • Remove from oven and let the loaf rest in the water bath for 20 minutes before unmolding.
  • You may serve this loaf hot, room temp or chilled.

Nutrition Facts : Calories 121.6, Fat 3.9, SaturatedFat 1.8, Cholesterol 37.5, Sodium 209.9, Carbohydrate 15, Fiber 5, Sugar 6, Protein 8.7

LENTIL-CARROT LOAF



Lentil-carrot Loaf image

I got this vegetarian recipe from www.recipecenter.com. I haven't tried it yet,but I thought some people might be interested in trying this healthy dish.

Provided by fireyangelxoxo

Categories     Lentil

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups carrots, cut into 1/3 inch slices
1 1/2 cups lentils, cooked,drained
1/2 cup onion, finely chopped
1/2 teaspoon sage
1 teaspoon curry powder
2 tablespoons shoyu or 2 tablespoons tamari
1 cup uncooked oats
1/2 cup walnuts or 1/2 cup pecans, chopped
2 tablespoons parsley, finely chopped

Steps:

  • Steam the carrots until tender.
  • Drain the carrots, and, if desired, reserve the water to make a sauce to serve with the loaf.
  • Mix together the cooked carrots and lentils.
  • Mash them coarsely with a potato masher.
  • Add the remaining ingredients and mix well.
  • Pack the mixture into a well-oiled loaf pan.
  • Decorate the top of the loaf with nut halves, if desired.
  • Bake at 350 °F for 35-40 minutes, or until firm and golden brown.
  • After baking, let the loaf stand for about 5 minutes, and then unmold it onto a serving platter.
  • For an attractive presentation, surround the unmolded loaf with sliced ripe tomatoes, or any other colorful vegetable.
  • Serve with the sauce of your choice.

Nutrition Facts : Calories 387.7, Fat 12.9, SaturatedFat 1.5, Sodium 521.9, Carbohydrate 54.9, Fiber 14.3, Sugar 7.3, Protein 17.3

MAD ABOUT "MEAT" LOAF



Mad About

Meat loaf will be wearing new accessories this year - spinach, carrots, zucchini and whole grains. Grind the nuts in a food processor but be sure to add a little flour so you don't end up with nut butter. -Susan Preston, Eagle Creek, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 17

1 package (6 ounces) fresh baby spinach
1 cup shredded cheddar cheese, divided
2/3 cup mashed cooked carrots
1 slice whole wheat bread, torn into pieces
2 large eggs, lightly beaten
1/2 cup grated zucchini
1/2 cup tomato sauce, divided
1/3 cup grated Parmesan cheese
1/4 cup finely chopped onion
3 tablespoons ground flaxseed
3 tablespoons ground walnuts
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon Italian seasoning
1/2 teaspoon dried sage leaves
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-4 minutes or until wilted. Drain and squeeze dry., In a large bowl, combine 3/4 cup cheddar cheese, carrots, bread, eggs, zucchini, 1/4 cup tomato sauce, Parmesan cheese, onion, flaxseed, walnuts, oil, garlic, seasonings and spinach. Pat into a greased 8x4-in. loaf pan; top with remaining tomato sauce., Bake, uncovered, at 325° for 45 minutes. Sprinkle with remaining cheddar cheese. Bake 4-7 minutes longer or until heated through and cheese is melted. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 198 calories, Fat 14g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 451mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 11g protein.

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