Baked Vegetable Loaf with Potatoes, Zucchini, and Carrots

This Baked Vegetable Loaf is hearty, flavorful, and packed with nutritious vegetables. Made with mashed potatoes, zucchini, carrots, onions, and fresh herbs, it’s bound together with cheese and breadcrumbs, then baked until golden. Perfect as a vegetarian main dish or side, this loaf is easy to slice and serve, making it great for family dinners, meal prep, or entertaining.

What Is Vegetable Loaf?

Vegetable loaf is a baked dish similar in shape to meatloaf but made entirely with vegetables and starches. In this recipe, mashed potatoes form the base, combined with sautéed zucchini, carrots, and onions, along with herbs, cheese, and breadcrumbs for structure. The result is a golden loaf that’s firm enough to slice but tender inside.

Why Everyone Will Love This Recipe

• Comforting and hearty without being heavy.
• A creative way to use up fresh vegetables.
• Can be enjoyed warm or cold.
• Naturally vegetarian and easy to customize.
• Great for meal prep—easy to slice for lunchboxes or quick meals.

Cooking Tips

1. Let the cooked vegetables cool slightly before mixing with potatoes to avoid excess moisture.
2. Wrap and chill the loaf before baking—it helps it keep its shape.
3. Add extra herbs like thyme, basil, or oregano for a flavor boost.
4. Use a loaf pan if you want a neater shape.
5. Serve with a dipping sauce like marinara, garlic yogurt, or aioli.

Frequently Asked Questions

Can I Add Other Vegetables?

Yes—spinach, bell peppers, or mushrooms work well.

Can I Make It Vegan?

Replace the cheese with a plant-based version and skip the Parmesan.

Can I Bake It in a Loaf Pan?

Yes—line with parchment paper for easy removal.

Can I Serve It Cold?

Absolutely—this loaf is delicious warm, room temperature, or cold.

What Can I Pair It With?

Serve with salad, roasted veggies, or as a side to grilled proteins.

How to Freeze

Vegetable loaf can be frozen for up to 2 months. Let it cool completely, then wrap tightly in plastic wrap and foil. You can also freeze individual slices for easier reheating. Thaw overnight in the refrigerator and warm in the oven before serving.

How to Store

Store leftover vegetable loaf in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven for the best texture.

How to Make Vegetable Loaf

Step 1

Step 1

Cook the Vegetables:
Dice zucchini and carrot. In a pan, heat olive oil and sauté onion, carrot, and zucchini with salt until soft. Cool slightly.

Cook the Vegetables:
Dice zucchini and carrot. In a pan, heat olive oil and sauté onion, carrot, and zucchini with salt until soft. Cool slightly.

Step 2

Step 2

Cook the Potatoes:
Boil potatoes for 30 minutes. Drain, peel if needed, and mash in a large bowl.

Cook the Potatoes:
Boil potatoes for 30 minutes. Drain, peel if needed, and mash in a large bowl.

Step 3

Step 3

Mix the Loaf:
Add parsley, cheese, salt, pepper, breadcrumbs, and the cooked vegetables. Mix until well combined.

Mix the Loaf:
Add parsley, cheese, salt, pepper, breadcrumbs, and the cooked vegetables. Mix until well combined.

Step 4

Step 4

Shape and Chill:
Transfer mixture onto parchment paper, shape into a compact loaf, wrap, and refrigerate for 30 minutes.

Shape and Chill:
Transfer mixture onto parchment paper, shape into a compact loaf, wrap, and refrigerate for 30 minutes.

Step 5

Step 5

Bake:
Place loaf on a baking tray lined with parchment. Drizzle with olive oil and bake at 360°F (180°C) for 40 minutes.

Bake:
Place loaf on a baking tray lined with parchment. Drizzle with olive oil and bake at 360°F (180°C) for 40 minutes.

Step 6

Step 6

Cool and Serve:
Let loaf cool slightly, then slice and serve.

Cool and Serve:
Let loaf cool slightly, then slice and serve.