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Name: Veggie Cheese Loaf
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 3/4 cup onion finely chopped; 3 tablespoons butter or margarine; 3/4 cup celery finely chopped; 2 carrots peeled & grated; 2 cups small curd cottage cheese; 2 cups fresh bread crumbs; 2 eggs well beaten; zest of 1/2 lemon; juice of 1 lemon; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon dried basil; Sauce:; 2 1/2 cups tomato juice divided; 1 medium onion cut in half; 1 bay leaf; 1 whole clove; 1/2 teaspoon dried basil; 1/2 teaspoon white sugar; 1/3 cup butter or margarine; 1/4 cup all purpose flour; 1/2 lemon squeezed

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INGREDIENTS

3/4 cup onion ; finely chopped
3 tablespoons butter or margarine
3/4 cup celery ; finely chopped
2 carrots ; peeled & grated
2 cups small curd cottage cheese
2 cups fresh bread crumbs
2 eggs ; well beaten
zest of 1/2 lemon
juice of 1 lemon
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried basil
Sauce:
2 1/2 cups tomato juice ; divided
1 medium onion ; cut in half
1 bay leaf
1 whole clove
1/2 teaspoon dried basil
1/2 teaspoon white sugar
1/3 cup butter or margarine
1/4 cup all purpose flour
1/2 lemon ; squeezed

Servings

INSTRUCTIONS

1. In a medium skillet over medium heat, cook the onion in the melted butter for about 5 minutes or until tender. Add the celery & carrots. Continue to cook for 1 more minute.

2. In a large bowl, combine the cottage cheese, bread crumbs, eggs, lemon zest, lemon juice & seasonings. Add the prepared vegetable to this mixture & stir.

3. Place the vegetable mixture in a lightly greased 9 x 5 inch (2 L) baking dish. Bake in a preheated 350ºF (180ºC) oven for 35 to 40 minutes or until a knife inserted in the centre comes out clean.

4. Remove the loaf from the pan.

5. Making The Sauce: In a medium saucepan, combine 1/2 cup (375 ml) of the tomato juice, onion, seasonings & sugar. Bring to a boil, then reduce the heat & allow to simmer for 15 to 20 minutes.

6. Press the mixture through a sieve. Reserve the sieved tomato mixture.

7. In a small saucepan, melt the butter & blend in the flour. Cook for 1 to 2 minutes. Gradually add the remaining tomato juice. Cook, stirring constantly, for 4 to 5 minutes or until the mixture is smooth & has thickened.

8. Add the reserved tomato mixture & lemon juice. Reheat to serving temperature.

9. To serve: Slice the loaf & pour the sauce over the slices.

NOTES

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Veggie Cheese Loaf

3/4 cup onion finely chopped
3 tablespoons butter or margarine
3/4 cup celery finely chopped
2 carrots peeled & grated
2 cups small curd cottage cheese
2 cups fresh bread crumbs
2 eggs well beaten
 zest of 1/2 lemon
 juice of 1 lemon
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried basil
 Sauce:
2 1/2 cups tomato juice divided
1 medium onion cut in half
1 bay leaf
1 whole clove
1/2 teaspoon dried basil
1/2 teaspoon white sugar
1/3 cup butter or margarine
1/4 cup all purpose flour
1/2 lemon squeezed

1. In a medium skillet over medium heat, cook the onion in the melted butter for about 5 minutes or until tender. Add the celery & carrots. Continue to cook for 1 more minute.
2. In a large bowl, combine the cottage cheese, bread crumbs, eggs, lemon zest, lemon juice & seasonings. Add the prepared vegetable to this mixture & stir.
3. Place the vegetable mixture in a lightly greased 9 x 5 inch (2 L) baking dish. Bake in a preheated 350ºF (180ºC) oven for 35 to 40 minutes or until a knife inserted in the centre comes out clean.
4. Remove the loaf from the pan.
5. Making The Sauce: In a medium saucepan, combine 1/2 cup (375 ml) of the tomato juice, onion, seasonings & sugar. Bring to a boil, then reduce the heat & allow to simmer for 15 to 20 minutes.
6. Press the mixture through a sieve. Reserve the sieved tomato mixture.
7. In a small saucepan, melt the butter & blend in the flour. Cook for 1 to 2 minutes. Gradually add the remaining tomato juice. Cook, stirring constantly, for 4 to 5 minutes or until the mixture is smooth & has thickened.
8. Add the reserved tomato mixture & lemon juice. Reheat to serving temperature.
9. To serve: Slice the loaf & pour the sauce over the slices.

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Nutrition

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Serving Size: 1 Serving (1364g)
Recipe Makes: 6 Servings

Calories: 1918
Calories from Fat: 899 (47%)

Amt Per Serving		% DV

	Total Fat 99.9g	133 %
	Saturated Fat 58.8g	294 %
	Monounsaturated Fat 29.1g
	Polyunsanturated Fat 4.8g
Cholesterol 349.1mg		107 %
Sodium 2315.3mg		80 %
Potassium 3683mg		97 %
Total Carbohydrate 170.3g		50 %
	Dietary Fiber 5.2g	21 %
	Sugars, other 165.1g
Protein 89.8g		128 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 1918

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