Vegetable Stuffed Loaf Recipes

VEGETABLE MEATLOAF WITH BALSAMIC GLAZE

Steps:

• Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
• Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
• Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

LOADED VEGETABLE MEATLOAF

Steps:

• Heat oven to 350°F. Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
• Place vegetables in food processor. Cover; process 5 to 7 times or until vegetables are broken up into small pieces. Set aside.
• In large bowl, mix together vegetables and remaining meatloaf ingredients until well combined. Shape mixture into 8x4-inch loaf. Place in pan.
• In small bowl, stir together Balsamic Glaze ingredients. Spread mixture over meatloaf.
• Bake uncovered 1 hour to 1 hour 10 minutes or until meat thermometer inserted in center of loaf reads 160°F. Drain; let stand 10 minutes. Cut into slices to serve.

VEGETABLE MEAT LOAF

Steps:

• In a bowl, combine ground beef, bread, egg, carrot, onion, green pepper, celery, seasonings and 2 tablespoons chili sauce., Form into a loaf in an ungreased 5-3/4x3x2-in. loaf pan. Spoon remaining chili sauce over loaf. Bake, uncovered, at 350° for 45-50 minutes or until meat is no longer pink.

VEGGIE STUFFED MEATLOAF

Steps:

• Preheat oven to 375 degrees F. Prepare a loaf pan by greasing with olive oil.
• In a large bowl add ground beef, ground pork, breadcrumbs, barbecue sauce, black pepper, salt, garlic powder and egg. Mix together until fully combined together.
• Split meatloaf mixture in half. Press one half of it in loaf pan. Layer spinach, provolone cheese, red onion and remaining of meatloaf mixture.
• Add more barbecue to top of meatloaf, cheddar cheese and diced tomato. Bake for 55-65 minutes.
• Enjoy!

VEGETABLE STUFFED LOAF

Steps:

• Slice the top of the loaf of bread and scoop out the soft part in the middle, leaving about 1 inch all around.
• (It's up to you what you do with it, sometimes I leave it out and use it in another dish, other times I cut 1/2 of it into cubes and fry it with the vegetables.).
• In a skillet heat the olive oil and fry all the veg, adding seasoning and garlic, until softened, approx 5 minutes.
• Remove from heat and pour out any liquid.
• Now layer the veg and cheese into the hollowed out bread and replace the top.
• Wrap the whole loaf in aluminium foil, place on a tray and bake in the middle of a preheated oven (180°C/350°F/Gas 4) for about 40-45 minutes, until heated through and all the cheese has melted.
• Slice with a very sharp knife and serve imidiatly.

VEGETABLE ANTIPASTO STUFFED BREAD

Steps:

• Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.
• Mix chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.

VEGETABLE-STUFFED TURKEY LOAF

Steps:

• In a medium mixing bowl combine egg, bread crumbs, onion, milk, thyme rosemary, garlic salt, and pepper. Add turkey; mix well. On waxed paper pat turkey mixtureinto a 12x8-inch rectangle; set aside.
• For vegetable stuffing, in a saucepn cook broccoli, carrots, and sweet pepper, covered, in a small amount of boiling water for 3 to 4 minutes or till crisp-tender. Drain well. Stir in Parmesan cheese.
• Spread vegetable stuffing over turkey mixture to within 1 inch of sides. Beginning at a short end, roll turkey tightly using waxed paper to lift mixture. Peel waxed paper away as you roll. Place in a 9x5x3-inch loaf pan.
• Bake in a 350 degree oven for 1 to 1-1/4 hours or till no longer pink (meat thermometer registers 180 degrees). Transfer to a serving platter; brush with melted jelly.

VEGGIE-STUFFED TURKEY MEATLOAF

Steps:

• Heat oven to 375°F.
• Heat 1/4 cup dressing in medium skillet over medium heat. Add squash and onions; cook, stirring frequently, 6 min. or until golden brown.
• Stir in water; cover. Cook, stirring frequently to loosen browned bits from bottom of skillet, 4 min. or until vegetables are crisp-tender. Remove from heat.
• Mix egg, turkey, A.1. Sauce and bread just until blended.
• Press 1/2 the turkey mixture onto bottom of 9x5-inch loaf pan sprayed with cooking spray; cover with layers of spinach, cheese and cooked vegetables. Firmly press remaining turkey mixture over layers in pan.
• Mix ketchup and remaining dressing until blended; spread over meatloaf.
• Bake 45 min. or until done (165°F).

VEGETABLE-STUFFED MEAT LOAF

Steps:

• In a small skillet cook carrot and potato in hot oil till tender, stirring occasionally. In a medium mixing bowl combine egg and milk. Stir in bread crumbs, parsley, onion salt, garlic powder, and pepper. Add ground meat and mix well. Criscross three 18x2-inch foil strips atop a sheet of waxed paper. In the center of the foil strips pat half of the meat mixture into a 5-inch circle. Spread carrot/potato mixture on meat circle to within 1/2" of edges. On another sheet of waxed paper, pat remaining meat mixture into a 6" circle. Invert atop the first circle. Remove paper. Press edges of meat to seal well. Bringing up foil strips, transfer meat to a crockery cooker. (Leave Foil strips under meat during cooking). Press meat away from sides of the cooker. Cover cook on low-heat setting for 9 1/2-11 1/2 hours or on high-heat setting for 3 1/2-4 hours. In a bowl combine catsup and mustard. Spread over meat. Cover cook on low-heat or high-heat setting for additional 30 minutes. Using the foil strips, transfer meat loaf to a platter discard the foil strips.

STUFFED MEAT LOAF

Steps:

• In a bowl, combine ground beef, sausage, stuffing, egg, 3 tablespoons ketchup and 2 tablespoons steak sauce. Mix well., Pat half of the meat mixture into a 9x5-in. loaf pan. Sprinkle with cheddar cheese. Layer with tomato, onion, green pepper, mushrooms, ham if desired and Swiss cheese. Cover with remaining meat mixture; press down firmly to seal. (Mixture may be higher than the top of the pan.) , Combine remaining ketchup and steak sauce; drizzle over top of meat loaf. Bake at 350° for 1 hour or until no pink remains and a thermometer reads 160°, draining off fat when necessary.

VEGETABLE-STUFFED MEAT LOAF

Steps:

• In a small skillet cook carrot and potato in hot oil till tender, stirring occasionally. In a medium mixing bowl combine egg and milk. Stir in bread crumbs, parsley, onion salt, garlic powder, and pepper. Add ground meat and mix well. Criscross three 18x2-inch foil strips atop a sheet of waxed paper. In the center of the foil strips pat half of the meat mixture into a 5-inch circle. Spread carrot/potato mixture on meat circle to within 1/2" of edges. On another sheet of waxed paper, pat remaining meat mixture into a 6" circle. Invert atop the first circle. Remove paper. Press edges of meat to seal well. Bringing up foil strips, transfer meat to a crockery cooker. (Leave Foil strips under meat during cooking). Press meat away from sides of the cooker. Cover cook on low-heat setting for 9 1/2-11 1/2 hours or on high-heat setting for 3 1/2-4 hours. In a bowl combine catsup and mustard. Spread over meat. Cover cook on low-heat or high-heat setting for additional 30 minutes. Using the foil strips, transfer meat loaf to a platter discard the foil strips.