Name: Summer Veggie Loaf
Prep time: 15 min
Cook time: 50 min
Ingredients: 1 can white beans (drained and rinsed. 15 ounces); 8 ounces cremini mushrooms (roughly chopped); 1 jar sun-dried tomatoes (drained and rinsed, 8.5 ounces); 3 cloves garlic; 1 whole onion (thinly sliced); 1 whole red bell pepper (seeded and roughly chopped); 1 ear corn (kernels cut from the cob); 1 pinch salt; 1 cup seasoned breadcrumbs; 2 tablespoons HP sauce (brown sauce) (or ketchup); 1 tablespoon dark brown sugar; 1 tablespoon balsamic vinegar

All of the gorgeous seasonal produce out now makes me SO happy! Helllloooo corn on the cob. I love to use it in meatless dinners where I don’t even miss the meat too. Since I just did my round up of vegetarian delights last week, I decided to keep it going with this absolutely wonderful summer veggie loaf. With the meaty mushrooms, sun-dried tomatoes, corn, red bell pepper and aromatics it had so much gorgeous flavor and a lot of heartiness from white beans. Using a food processor to prep everything also made assembling it super quick and easy.

I wanted to make sure the mixture was fine enough to press into a loaf without it being a super wet puree. It also was better to have some texture in there instead of it being pure mush. Once all of the ingredients were pulsed together, I stirred in lots of breadcrumbs to help bind it all. Oh, by the way, this is easily vegan if you use vegan breadcrumbs! There is no other dairy in there. The beans helped bind it like an egg would.

The mixture was the perfect amount to really pack a standard loaf pan and fill it to the very top. There was still enough room for the glaze to sink in though through all of the little pores!

Speaking of said glaze, here it is! The balsamic in it really brought out the vegetables, same as a balsamic salad dressing wakes up the veggies in a salad. There was also some brown sugar and my favorite HP brown sauce. I’ve talked about this stuff a lot and it is found on Amazon easily. However, if you don’t want to buy it and have ketchup on hand, that works great too!

After 50 minutes in the oven, I had one gorgeous loaf on my hands! The glaze caramelized and really soaked into the veggies. I let it cool for 20 minutes or so to let it set. I didn’t want it to completely fall apart when I sliced in. It held together great, but without the egg it was more easily crumbly than a traditional meatloaf.

I just served it with my favorite sides and called it a wonderful dinner! The texture was wonderful with the creamy beans and the breadcrumbs. The glaze just made it. It was perfect for using that summer produce in a delicious, vegetarian dinner! Hope you all love it too. xoxo

5 from 1 vote

Summer Veggie Loaf

Prep Time

15 mins

Cook Time

50 mins

This summer veggie loaf is such a fantastic way to use all of that gorgeous, seasonal produce in one super hearty and flavorful vegetarian meal!

Course: Main Course

Cuisine: American

Keyword: Summer Veggie Loaf, Veggies

Servings: 6

Calories: 194 kcal

Author: Jeanie and Lulu’s Kitchen

Ingredients

FOR THE VEGGIE LOAF

1 can white beans drained and rinsed. 15 ounces
8 ounces cremini mushrooms roughly chopped
1 jar sun-dried tomatoes drained and rinsed, 8.5 ounces
3 cloves garlic
1 whole onion thinly sliced
1 whole red bell pepper seeded and roughly chopped
1 ear corn kernels cut from the cob
1 pinch salt
1 cup seasoned breadcrumbs

FOR THE GLAZE

2 tablespoons HP sauce (brown sauce) or ketchup
1 tablespoon dark brown sugar
1 tablespoon balsamic vinegar

Instructions

Pre-heat the oven to 375 and get out a loaf pan. Then combine the beans, mushrooms, sun-dried tomatoes, garlic, onion, red bell pepper and corn in a food processor. Pulse it all together until it is fine and pasty but still has some good texture. Mix the breadcrumbs in thoroughly, then press the mixture firmly into the loaf pan, really packing it down. Then mix the glaze ingredients together thoroughly in a bowl and pour it over the loaf, letting it soak in. Put the loaf pan on a baking sheet to catch any potential spillover and bake it for 50 minutes. Let it cool and set for 20 minutes, then slice and serve immediately with your favorite sides! Enjoy!!

Nutrition Facts

Summer Veggie Loaf

Amount Per Serving (1 g)

Calories 194 Calories from Fat 14

% Daily Value*

Fat 1.5g2%

Saturated Fat 0.2g1%

Sodium 378mg16%

Potassium 1018mg29%

Carbohydrates 40.6g14%

Fiber 7.2g30%

Sugar 8.4g9%