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.
The entire mixture ready to bake.
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.