The Pioneer Woman Tasty Kitchen
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Summer Veggie Loaf

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Level: Easy

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Description

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!

Ingredients

  • FOR THE VEGGIE LOAF:
  • 1 can (15 Oz. Size) White Beans, Drained And Rinsed
  • 8 ounces, weight Cremini Mushrooms, Roughly Chopped
  • 1 jar (8 1/2 Oz. Size) Sun-dried Tomatoes, Drained And Rinsed
  • 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 Balsamic Vinegar
  • 1 Tablespoon Brown Sugar

Preparation

Preheat oven to 375ºF and get out a loaf pan.

Combine beans, mushrooms, sun-dried tomatoes, garlic, onion, red bell pepper and corn in a food processor. Pulse until fine and pasty but still with some good texture. Mix breadcrumbs in thoroughly, then press the mixture firmly into the loaf pan, really packing it down.

Mix glaze ingredients together thoroughly in a bowl and pour it over the loaf, letting it soak in. Put loaf pan on a baking sheet to catch any potential spillover. Bake for 50 minutes. Let cool and set for 20 minutes.

Slice and serve immediately with your favorite sides! Enjoy!

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