Recipe by Aunt Cookie
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.
Top Review by SandwichQueen
This ended up being a pretty good dinner; we kind-of substituted it as meatloaf and served mashed potatoes on the side. I guess I'd rather vary the vegetables a bit more as I thought it was a bit too carrot-y, maybe some spinach and red peppers or something. But overall, it was pretty good!
- 2 cups onions, minced
- 1 tablespoon butter
- 1 lb mushroom, chopped
- 1 1⁄2 teaspoons salt
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 teaspoon dill
- 3 -4 medium garlic cloves, minced
- 1 1⁄2 lbs carrots, grated (about 6 cups)
- 2 cups breadcrumbs
- 1 cup grated cheddar cheese, packed
- 2 eggs, beaten
- black pepper, to taste
- extra cheese, for topping (optional)
Directions See How It's Made
- 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.