Preheat oven to 350 degrees F.
Grease 8 1/2 -by 4 1/2-by 2 3/4-inch loaf pan; line with aluminum foil 16 inches long, 5 inches wide. Grease bottom and sides.
Pare carrots, cut into 1/4-inch cubes. Cover with boiling water in small saucepan and cook, covered, 10 minutes. Drain well; set aside.
Wash red pepper; cut in half; discard ribs and seeds; cut into 1/4-inch cubes (1 1/2 cups); set aside.
In hot butter in large saucepan, saute onion, stirring, about 5 minutes.
Stir in spinach, half-and-half, 1 teaspoon salt, the sugar, dash pepper and nutmeg. Remove from heat.
In large bowl, beat eggs slightly. Add bread crumbs and Swiss cheese; stir in spinach mixture, mixing well.
Spread 1/3 spinach mixture in loaf pan. Layer with carrot. Layer with 1/3 spinach mixture. Layer with red pepper. Top with rest of spinach mixture.
Place greased waxed paper over top of pan. Set pan in larger pan; pour 1 1/2 inches boiling water into larger pan.
Bake 60 minutes, until knife inserted in center comes out clean (the edges will just be beginning to brown.
TO MAKE THE CHEESE SAUCE:
In small saucepan, slowly melt butter; remove from heat. Stir in flour, seasonings and milk until smooth. Bring to boiling, stirring, until thick. Reduce heat; add Cheddar; stir until smooth.
Cool loaf 20 minutes. Loosen edge with spatula. Invert onto warm platter. Top with sauce. Garnish with the red-pepper rings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (393g)|
|Recipe Makes: 8|
|Calories from Fat: 367 (52%)|
|Amt Per Serving||% DV|
|Total Fat 40.8g||54 %|
|Saturated Fat 20.5g||102 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 605mg||186 %|
|Sodium 1344.8mg||46 %|
|Potassium 676.7mg||18 %|
|Total Carbohydrate 51.8g||15 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 46.5g|
|Protein 34.5g||49 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 709
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