Posted on 22 October, 2009 By Kim Woodbridge 26 Comments

Broccoli Cheddar Loaf: What to Do With a Lot of Leftover Broccoli

 
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1018091757.jpg (by kwbridge)

Last week when I wrote about Broccoli Cheddar Soup, I threatened to make my Broccoli Cheddar Loaf even though I am the only one in my family who likes it.

I still had so much leftover broccoli leftover that I decided to make it. I figured since Alex was at her Dad’s I could eat half of it and then freeze the rest of it.

This recipe comes from Vegetarian Times, which I used to subscribe to.

This recipe is one that I don’t really change. I have learned after making it a couple of times that it can be too soft and mushy. I find it’s better to combine 1/2 cup of water with the onions and to use 2 eggs rather than 3. I also don’t use low fat cheese because I rarely have it on hand and, obviously, I used fresh rather than frozen broccoli. This recipe isn’t that high on calories anyway so I don’t think it’s a big deal and it’s not like I’m about to eat the entire loaf in one sitting.

1018091806.jpg (by kwbridge)

The entire mixture ready to bake.

1018091847.jpg (by kwbridge)

The baked loaf

This is a vegetarian version of meatloaf. It is, however, nothing like meatloaf, which, to me, is a good thing because even before I was a vegetarian I didn’t like it. You do need to actually like broccoli to like this recipe. And if you are fussy about consistency you might not like it.


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