Vegetable Loaf
A savory vegetable loaf combining crunchy soda crackers with fresh vegetables and rich eggs, perfect for hearty family dinners or casual gatherings. Versatile and flavorful.
Ingredients
Instructions
- Fold all ingredients together in a large bowl.
- In a separate bowl, beat 3 eggs and mix with 1 can of milk and 1 can of water.
- Pour the egg mixture over the combined ingredients and mix well.
- Add salt and pepper to taste.
- Grease two small loaf pans or one large loaf pan.
- Pour the mixture into the prepared pans.
- Bake at 350°F (175°C) until browned, approximately 1 1/2 hours.
- Do not overbake.
Tips & Substitutions
For added flavor, consider incorporating herbs like thyme or parsley. You can substitute the soda crackers with crushed gluten-free crackers for a gluten-free option. If you'd like to enhance the sweetness, try adding a bit of finely chopped apple or dried fruit. Ensure not to overmix the ingredients to maintain a nice texture in the loaf. Allow the loaf to cool slightly before slicing for cleaner cuts.
Serving Suggestions
Vegetable loaf is delicious served warm or at room temperature. Pair it with a fresh salad or steamed vegetables for a complete meal. A dollop of homemade pimentos on the side can add a flavorful kick. This dish also makes a great sandwich filling when served cold, especially with Zero Fat Salad Dressing for a light option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, slice the loaf and warm it in the oven at 300°F (150°C) for about 10-15 minutes or until heated through. This helps retain moisture and prevents it from becoming dry.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Loaf contains roughly 441 calories, with 10g protein, 89g carbohydrates, and 8g fat. It is an excellent source of vitamin A (317% of the Daily Value), dietary fiber (80% of the Daily Value), and potassium (53% of the Daily Value). Note that it is relatively high in sodium, at 766mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this vegetable loaf ahead of time?
Yes, you can prepare the loaf mixture in advance and store it in the refrigerator for up to a day before baking. Just remember to let it sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
What can I use instead of eggs in this recipe?
For a vegan alternative, you can replace the eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) or use unsweetened applesauce (1/4 cup per egg). Both options will help bind the ingredients without compromising texture.
Can I freeze the vegetable loaf?
Absolutely! Once baked and cooled, wrap the loaf tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).