Tasty Recipes Veggie Loaf

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Veggie Loaf

"Classic, versatile veggie loaf can be made in muffin cups for a mini variation."

Ingredients :

  • 1 tablespoon Spectrum Naturals® Olive Oil Extra Virgin
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 egg, beaten
  • 2 (340 gram) packages Yves Veggie Cuisine® Original Veggie Ground Round
  • 1/3 cup dry breadcrumbs
  • 1/3 cup ketchup
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon seasoning salt

Instructions :

Prep : 10M Cook : 4M Ready in : 1H
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in large non-stick skillet over medium heat. Add onion; cook, stirring, for 6 minutes, until soft. Stir in garlic, cook for 1 minute.
  • In large bowl, mix together egg, ground round, breadcrumbs, ketchup, thyme and seasoning salt until well combined. Stir in onion and garlic.
  • Line a 8-1/2 x 4-1/2-inch (22 x 12 cm) loaf pan with foil; lightly oil. Spoon mixture into pan and spread evenly.
  • Bake in the preheated oven for 45 to 50 minutes.

Notes :

  • For minis, fill 6 to 8 well-greased large muffin cups with mixture. (If you have extra mixture, cook in greased ramekins.) Reduce cooking time to 30 minutes.
  • 2 packages (320 g each) Yves Veggie Cuisine® Garden Veggie Crumble can be substituted for Original Veggie Ground Round, if desired.

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