SAVORY ROASTED CARROTS WITH MUSHROOMS
You'll need only 10 minutes to get these savory veggies ready for the oven. Then just stir them a few times during roasting, and you're done. It's a busy cook's dream!-Pam Corder, Monroe, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place carrots, onion and mushrooms in a greased 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Roast 40-45 minutes or until carrots are tender, stirring occasionally.
Nutrition Facts :
CLASSIC MEATLOAF
The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
- Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
- Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
- Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g
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-MUSHROOM LOAF
This recipe was the one that convinced me I was finally over my childhood aversion to mushrooms. It comes from "The Moosewood Cookbook" by Mollie Katzen, the book that basically taught me how to cook (and Mom, of course). This is not really a loaf (it's in a 9 x 13 pan), but I am going to honor the original chef's wishes and continue to label it so. Artistic license, I guess.
Provided by Aunt Cookie
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Lightly oil a 9 x 13 pan. Preheat the over to 350°F.
- In a large skillet, saute the onions in butter over medium heat for about 5 minutes. Add mushrooms, salt, herbs, and garlic, and continue to saute for about 10 more minutes.
- In a large bowl, combine carrots, bread crumbs, cheese, eggs, and pepper. Add the sauteed mixture and mix well. Spread into the prepared pan and sprinkle with your choice of toppings. Cover the pan with foil.
- Bake for 30 minutes, covered, then uncover and bake 15 minutes more. Serve hot or warm.
Nutrition Facts : Calories 347.6, Fat 12.3, SaturatedFat 6.2, Cholesterol 95.4, Sodium 1083, Carbohydrate 45.6, Fiber 6.4, Sugar 11.2, Protein 15.6
CARROT & MUSHROOM LOAF
A healthy vegetarian loaf, ideal for those times when you feel like a break from a meat based main. Serve with fresh vegetables or green salad.
Provided by Kiwi Kathy
Categories Vegetable
Time 1h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 180°C.
- Finely chop onion and garlic then cook in the oil until the onion is soft.
- Add the sliced mushrooms and continue cooking until they have softened.
- Transfer the onion and mushroom mixture to a medium sized bowl and then add the next 9 ingredients. Mix well together, then pour into a well greased and lined loaf tin.Sprinkle with the remaining breadcrumbs and cheese. Dust lightly with the paprika.
- Cover loaf tin with foil and bake for 30 minutes, then uncover and bake a further 30 minutes or until the centre is firm when pressed.
Nutrition Facts : Calories 218, Fat 11.3, SaturatedFat 4, Cholesterol 73.8, Sodium 511.8, Carbohydrate 21.1, Fiber 3, Sugar 5.3, Protein 8.9
CARROT MUSHROOM LOAF
Steps:
- The prep for this recipe is very easy if you can use a food processor. Use it first to make the bread crumbs, and then grate both the carrots and the cheese without the need to clean in-between. Preheat oven to 350F. Lightly oil 9x13 inch baking pan.
- In a large skillet, saute onions in butter over medium heat for about 5 minutes. Add mushrooms, salt, herbs and garlic and continue to saute for about 10 minutes. In a large bowl, combine carrots, bread crumbs, cheese, eggs and pepper. Add the sauteed mixture and mix well. Spread into the prepared pan and sprinkle with your choice of toppings. Cover the pan with foil.
- Bake for 30 minutes covered, then uncover and bake for 15 minutes more. Serve hot or warm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LENTIL-MUSHROOM "MEATLOAF"
Appealing to vegans and meat-eaters alike, this tasty lentil-mushroom "meatloaf" is loaded with so much good stuff, you won't even miss the meat.
Provided by Cindy
Categories Vegan Main Dishes
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a 9x5-inch loaf pan with parchment paper, or use a silicone loaf pan.
- Combine mushrooms, bell pepper, carrot, celery, onion, vegetable broth, garlic, salt, and pepper in a large skillet over medium heat. Cook until vegetables are browned, about 7 minutes.
- Transfer cooked vegetables to a food processor. Add cooked lentils, oats, bread crumbs, flaxseed meal, tomato paste, 1 tablespoon barbeque sauce, mustard, and parsley. Pulse until combined but chunky; don't over pulse.
- Place dough into the prepared loaf pan; gently press the top to form a bread shape. Cover with aluminum foil.
- Bake for 35 minutes. Remove aluminum foil and drizzle with additional barbeque sauce. Slice and serve.
Nutrition Facts : Calories 113.6 calories, Carbohydrate 19.5 g, Fat 1.6 g, Fiber 6.2 g, Protein 6.7 g, SaturatedFat 0.2 g, Sodium 399.7 mg, Sugar 3.6 g
More about "carrot mushroom loaf food"
SAGEY MUSHROOM WALNUT ROAST | FEASTING AT HOME
From feastingathome.com
4.9/5 (29)Calories 461 per servingCategory Vegetarian Main
MUSHROOM LENTIL LOAF - MAKING THYME FOR HEALTH
From makingthymeforhealth.com
MUSHROOM LENTIL VEGAN MEATLOAF | MY DARLING VEGAN
From mydarlingvegan.com
VEGAN LENTIL LOAF RECIPE • VEGGIE SOCIETY
From veggiesociety.com
CARROT MUSHROOM LOAF RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
Servings 8Calories 168 per serving
CARROT LOAF RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
10 QUICK BREAD RECIPES STARRING BANANA, ZUCCHINI, ORANGE AND MORE
From washingtonpost.com
CARROT - MUSHROOM LOAF - RECIPE - COOKS.COM
From cooks.com
TURKEY, CARROT AND MUSHROOM MEAT LOAF - WOMAN'S DAY
From womansday.com
SHAPED COUNTRY STYLE MEATLOAF RECIPE - THE SPRUCE EATS
From thespruceeats.com
ZUCCHINI, CARROT, & MUSHROOM LOAF - BIGOVEN
From bigoven.com
CARROT & MUSHROOM LOAF (KITCHENPC)
From kitchenpc.com
MUSHROOM & CARROT LOAF - MAISON DE CUISINE
From maisondecuisine.co.nz
MUSHROOM LOAF – MUSHROOM MILES
From mushroommiles.com
CARROT-MUSHROOM LOAF - RECIPE - COOKS.COM
From cooks.com
ZUCCHINI, CARROT AND MUSHROOM LOAF - ROSE REISMAN
From artoflivingwell.ca
VEGAN NUT ROAST - LOVING IT VEGAN
From lovingitvegan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love