Spinach Carrot Loaf Recipes

SIMPLY DIVINE MEAT LOAF WITH SPINACH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix the ground beef, eggs, sour cream, Worcestershire sauce, dry onion soup mix, Parmesan cheese, salad dressing, bread crumbs, and spinach. Transfer to a 5x9 inch pan, and cover with aluminum foil.
• Bake 45 minutes in the preheated oven. Remove foil, and continue baking 15 minutes, to a minimum internal temperature of 160 degrees F (70 degrees C). Let stand 5 minutes before slicing.

CARROT LOAF

Steps:

• Melt 2 ounces of the butter in a large skillet over medium heat. Add the carrots and sauté slowly until tender, about 25 minutes. Chop coarsely and place in a bowl.
• Increase heat to high and melt 1 ounce of the butter in the same skillet. Add the mushrooms and sauté for 2 minutes. Chop coarsely and add to carrots. Set aside.
• Melt 2 ounces butter over medium-high heat in the same skillet, add the spinach and sauté until wilted, about 2 minutes. Chop coarsely, place in a separate bowl and set aside.
• Line an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with aluminum foil. Butter foil with the remaining butter. Beat together 4 eggs, the cheese, salt and pepper in a medium bowl, add to the carrot mixture and mix well. Add the remaining eggs to the spinach and mix well. Spread half the carrot mixture over the bottom of the pan, cover with the spinach mixture and top with the remaining carrot mixture. Cover with plastic wrap and refrigerate.
• Preheat the oven to 400 degrees. Remove the plastic wrap, cover the loaf pan loosely with foil and place in a roasting pan. Add enough boiling water to come halfway up the sides of the loaf pan. Bake 1 hour or until a knife plunged in the center comes out clean. Uncover, invert the loaf onto a serving platter and remove foil. Slice and serve immediately.

CARROT CAKE LOAF (QUICK BREAD)

Steps:

• Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan. See notes for muffins or mini loaves.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until *just* combined. Fold in the nuts/add-in. Batter will be semi-thick.
• Spread the batter into prepared loaf pan. Bake for 55 - 65 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven.
• Cool completely in the pan set on a wire rack before removing and frosting.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, vanilla, cinnamon, and a pinch of salt (I usually add a little less than 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon and/or salt if desired. Frost cooled bread, slice, and serve.
• Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days. Storing with frosting: Cover and store leftover bread in the refrigerator for up to about 1 week.

TERRINE WITH SPINACH AND CARROTS

Steps:

• Preheat oven to 350.
• Grease a 9x5 inch loaf pan very well.
• Sprinkle the parmesan into the pan and tap the sides to evenly coat.
• Turn the pan unside down and shake off excess cheese.
• For the spinach mixture, coarsely chop the spinach.
• Put the spinach in a pot of boiling water for 1 minute.
• Drain and wring out excess water.
• Set aside.
• Mix the cottage and cream cheeses together with a mixer until there are no lumps of cream cheese.
• Add eggs, flour, salt, pepper, cheddar, and spinach.
• Mix well and set aside.
• For carrot mixture, put them in a pot of boiling water for 3 minutes, remove and set aside.
• Blend eggs, shallot, ginger, salt and pepper with a mixer.
• Add flour, jack cheese, and half anf half.
• Blend well.
• Add carrots and stir to combine.
• To assemble, spoon half of the spinach mixture into the loaf pan, then carefully all of the carrot mixture.
• Put the remaining spinach mixture on top.
• Smooth the top evenly with a spatula.
• Bake 50-60 minutes or until puffed but not yet browned.
• Cool 1 hour and turn out onto a platter.
• Refrigerate for 2 hours.
• Slice into 1 inch pieces and serve garnished with parsley sprigs.

SPINACH CARROT LOAF

Steps:

• Melt butter in skillet and sauté the garlic and onion until the onion is translucent; cool.
• Beat the egg and egg whites and divide into 2 equal portions.
• Heat oven to 350°F and spray veggie oil into a 1-quart loaf pan.
• Place parchment paper on the bottom of the pan, oiled (you can also use wax paper).
• Purée the carrots with half of the onions, garlic, egg mixture parmesan and season with salt and pepper. Purée until smooth and pour into the prepared loaf pan.
• Purée the spinach with the remaining ingredients (half of the onions, garlic, egg and parmesan etc).
• Smooth the top of the loaf and place the loaf in a 9x13-inch ovenproof dish. Pour boiling water into the dish bringing the water level to about half way up the side of the loaf pan.
• Bake for 1 hour.
• Remove from oven and let the loaf rest in the water bath for 20 minutes before unmolding.
• You may serve this loaf hot, room temp or chilled.

MAD ABOUT "MEAT" LOAF

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-4 minutes or until wilted. Drain and squeeze dry., In a large bowl, combine 3/4 cup cheddar cheese, carrots, bread, eggs, zucchini, 1/4 cup tomato sauce, Parmesan cheese, onion, flaxseed, walnuts, oil, garlic, seasonings and spinach. Pat into a greased 8x4-in. loaf pan; top with remaining tomato sauce., Bake, uncovered, at 325° for 45 minutes. Sprinkle with remaining cheddar cheese. Bake 4-7 minutes longer or until heated through and cheese is melted. Let stand for 5 minutes before slicing.

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.