I was looking through my Mom's old recipe card box and found this Carrot and Potato Loaf dish. I have adapted it to be gluten-free. If you are looking for to add more vegetables to your diet this is a great vegetable substitute for a meat loaf. In a loaf shape it is quite soft, if you would like it drier, try baking it in an 8 x 8 cake pan or casserole dish rather than a loaf pan. My family really enjoyed it.

It is quite versatile. I have used rice instead of potatoes with good results. Grated zucchini can be used instead of carrots. I have also made one with 1 cup of grated zucchini and 2 cups of grated potatoes which was delicious. You could try sweet potatoes too.

I didn't add a sauce to the top this time, but I often put a ketchup, brown sugar and mustard mixture on my regular meat loaf and think it would be great on this one too. You can sprinkle a couple of tablespoons of sunflower or pumpkin seeds on top or mix into the batter if you like.

Gluten-Free Carrot and Potato Loaf

Ingredients

• 1/4 cup onion or leek, diced
• 1 - 2 cloves of garlic, minced (optional)
• 1 cup grated carrots
• 3/4 cup broth (chicken or vegetable)
• 2 - 3 tablespoons butter
• 3 cups grated potatoes
• 2 eggs, separate the yolk and whites
• 1/4 cup gluten-free flour
• 1/4 cup flax meal
• 1 1/2 teaspoons baking powder
• a pinch of salt and pepper, to taste

Directions

1. Preheat oven to 325 degrees Fahrenheit
2. Melt the butter in a frying pan.
3. Add the onions, garlic, carrots and broth and cook on a medium-low heat for about 5 minutes, till tender.
4. Add the grated potatoes and mix together and cook for an additional 5 minutes then remove from the heat and add the two beaten egg yolks. Stir till well combined.
5. Mix the gluten-free flour, flax meal, baking powder, salt and pepper in a small bowl, then add to the vegetable mixture.
6. Beat the egg whites until the stiff peaks stage and then gently fold into the vegetable mixture until just combined. Don't overmix.
7. Pour the mixture into a greased loaf pan lined with parchment paper on the bottom. Bake for an hour.
8. Serve and enjoy!

You can pair the loaf with a salad or cooked vegetables of your choice. It is good as sandwich filling the next day. You can add your favourite herbs or spices to change it up. I think I will try some curry powder next time I make it.

I'd love to know if you try it! Do you have a favourite vegetable loaf?