Number of portions: 24
Size of portions: 1 slice

Vegetarian SunButter Meatless Loaf


6 tablespoons olive oil
3 cups finely diced onion
4-1/2 cups finely diced mushrooms
3/4 cup finely diced green bell pepper
6 cups finely diced celery
6 cups finely diced carrots
6 large eggs, fresh
3 cups SunButter Creamy
1-1/2 teaspoon fresh lemon zest
1-1/2 teaspoon salt
1-1/2 teaspoon thyme, dried
1-1/2 teaspoon oregano, dried
3/4 teaspoon ground black pepper
9 cups fresh wheat bread crumbs
3 tablespoons sunflower seeds


Heat oven to 350°F.

Place olive oil, onions, mushrooms, green bell pepper, celery, and carrots in a food processor fitted with a metal blade attachment. Pulse 6 times in 2 second intervals or until small grind consistency is reached.

Place a heavy bottom pan on medium high heat and add processed vegetables. Sauté until softened, lightly browned, and most of the liquid has evaporated. Remove from heat.

In large bowl combine sautéed vegetables, eggs, SunButter, lemon zest, salt, thyme, oregano, and pepper; stir to combine. Add bread crumbs and stir until thoroughly mixed.

Coat 3 or 6 9x5-inch loaf pans with nonstick cooking spray. Transfer mixture to loaf pans and press flat. Sprinkle top of each pan with 1 tablespoon sunflower seeds.

Bake for 1 hour.

Let cool for 15 minutes before slicing each pan into 8 equal servings.

SERVING SUGGESTION: Serve with ketchup on the side.

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