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+ servings
5 from 1 vote
Summer Veggie Loaf
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
  • 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
  1. 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%
Protein 10.5g21%
Calcium 7mg1%
Iron 26mg144%
* Percent Daily Values are based on a 2000 calorie diet.