Name: Cheddar & Mixed Vegetable Loaf Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Australian
Ingredients: 1 brown onion, finely diced; 1 courgette, grated; 1 carrot, grated; A big handful of spinach or silverbeet, shredded; Small handful of fresh herbs (e.g. parsley, chives, or basil), finely sliced; 1 cup cheddar cheese, grated; ½ tsp salt; ¼ cup extra virgin olive oil; 5 eggs, beaten; 1 cup almond meal, self-raising flour, or gluten-free self-raising flour; Sunflower or pumpkin seeds (quantity as desired for topping); ¼ cup grated cheddar cheese

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Let me tell you about one of my favorite easy meals: the Cheddar & Mixed Vegetable Loaf Recipe. I love how this recipe combines wholesome veggies with melty cheddar, creating a loaf that’s both comforting and packed with flavor. It’s the kind of dish that feels like a warm hug – perfect for busy weeknights or casual weekend lunches.

What makes this Cheddar & Mixed Vegetable Loaf Recipe stand out is how versatile and forgiving it is. Whether you’re sneaking in extra veggies for the kids or craving something savory and satisfying, this loaf hits the spot every time. Plus, it’s gluten-free if you swap in the right flour, which is a bonus for many folks I know.

Ingredients You’ll Need

Each ingredient in this loaf plays a unique role, balancing moisture, texture, and flavor beautifully. I always recommend fresh veggies and quality cheddar for the best taste – a little effort here makes a big difference.

Brown onion: Finely diced so it melts into the loaf and adds sweetness without overpowering.
Courgette: Grated to keep the loaf moist and tender; no need to squeeze it dry.
Carrot: Also grated for color, sweetness, and extra nutrients – a sneaky way to enjoy veggies.
Spinach or silverbeet: Shredded to distribute flavor and add leafy goodness throughout every bite.
Fresh herbs (parsley, chives, or basil): Finely sliced for freshness and that herby zing.
Cheddar cheese: Grated; I find sharp cheddar gives a lovely tang that works well with the vegetables.
Salt: Just enough to enhance all the flavors without being salty.
Extra virgin olive oil: Adds healthy fat and keeps the loaf tender.
Eggs: Beaten, they bind everything together perfectly and give structure.
Almond meal or self-raising flour (gluten-free if needed): Acts as the base; almond meal adds a lovely nutty flavor if you want gluten-free.
Topping (sunflower or pumpkin seeds, plus grated cheese): For a crunchy, cheesy finish that’s irresistible.

Variations

I adore making this Cheddar & Mixed Vegetable Loaf Recipe my own by switching up the veggies or cheese based on what’s in the fridge. Trust me, you can’t really go wrong here, so don’t be shy about experimenting!

Variation: Using feta instead of cheddar gives it a saltier bite that’s lovely paired with fresh dill—one time I tried this and my family devoured it in no time.
Variation: Add roasted bell peppers or corn for a sweeter twist; it wakes up the flavors nicely.
Variation: For vegan friends, I swapped eggs with flax eggs before and used a vegan cheese alternative—turns out, it still holds together well.
Variation: You can toss in some cooked quinoa or oats for extra texture and heartiness, especially when making this as a packed lunch.

How to Make Cheddar & Mixed Vegetable Loaf Recipe

Step 1: Prep Your Vegetables

Start by finely dicing the brown onion, then grate the courgette and carrot. I like to shred the spinach or silverbeet right after washing it to avoid any bitterness. Pro tip: Don’t bother squeezing out the courgette moisture—it actually helps keep the loaf nice and tender.

Step 2: Mix the Wet Ingredients

Beat the eggs in a large bowl and whisk in the olive oil. Then add your freshly sliced herbs along with the salt. This wet mix is where your loaf begins to come together, so make sure it’s well combined before moving on.

Step 3: Combine Everything

Fold in the diced onion, grated courgette, carrot, shredded greens, almond meal or flour, and most of the cheese (leave some for the topping!). The trick is to mix everything evenly without overworking the batter, so your loaf stays light and doesn’t turn gummy.

Step 4: Bake to Perfection

Pour the mixture into a greased loaf tin and sprinkle the top with seeds and the reserved cheese. Bake at 180°C (350°F) for around 45-50 minutes until the loaf is golden and a skewer inserted comes out clean. I always keep an eye during the last 10 minutes to avoid overbaking—nobody wants a dry loaf!

How to Serve Cheddar & Mixed Vegetable Loaf Recipe

Cheddar & Mixed Vegetable Loaf Recipe - Recipe Image

Garnishes

I like to finish this loaf with a sprinkle of freshly chopped herbs like parsley or chives right before serving. Sometimes a dollop of sour cream or some tangy chutney on the side adds that extra zing I crave. It’s all about layering flavors and freshness.

Side Dishes

Pairing this loaf with a crisp green salad or a lightly dressed coleslaw is my go-to—something crunchy and fresh to balance the rich, cheesy loaf. On chillier days, a warm bowl of homemade tomato soup makes it downright cozy and comforting.

Creative Ways to Present

For birthdays or gatherings, I’ve served this loaf sliced and arranged neatly on a wooden board with colorful veggies and dips all around—it makes for a fun, casual buffet dish. You could even toast slices lightly and offer as open-faced mini sandwiches topped with avocado or smoked salmon.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover Cheddar & Mixed Vegetable Loaf slices tightly in cling film or store them in an airtight container in the fridge. They usually last about 3-4 days and still taste great cold or warmed up.

Freezing

This recipe freezes brilliantly. I slice it beforehand, place slices between parchment paper, then pop them in a ziplock bag. Whenever I need a quick snack or lunch, I just grab a slice or two from the freezer, and it thaws quickly on the counter.

Reheating

To reheat, I usually warm slices in the oven at 160°C (320°F) for about 10 minutes to bring back crispness, especially if you love the crunchy cheese topping like I do. Alternatively, a quick 30-second zap in the microwave works well if you’re in a rush.

FAQs

Can I make the Cheddar & Mixed Vegetable Loaf Recipe dairy-free?

Absolutely! Swap the cheddar for your favorite dairy-free cheese alternative, and use flax eggs or another egg substitute to keep the loaf moist and held together. The texture changes slightly but it still tastes delicious.
What’s the best way to prevent the loaf from being soggy?

Make sure to grate the courgette and carrot finely and use self-raising flour or almond meal that absorbs moisture well. Also, baking it fully until a skewer comes out clean is key. If you notice excess moisture, you can lightly cook the onions first—but I usually skip this step.
Can I add other vegetables to this loaf?

Definitely! This recipe is super flexible. Try adding finely chopped bell peppers, sweet corn, or even cooked mushrooms for a twist. Just keep the vegetable quantities balanced to maintain the right texture.
Is this recipe gluten-free?

Yes, if you choose almond meal or a certified gluten-free self-raising flour. Otherwise, regular self-raising flour will work but the loaf won’t be gluten-free.
How long does the Cheddar & Mixed Vegetable Loaf stay fresh?

Stored properly in an airtight container in the fridge, it stays fresh for about 3 to 4 days. Beyond that, freezing is the best option.

Final Thoughts

This Cheddar & Mixed Vegetable Loaf Recipe has become a favorite in my kitchen because it’s nourishing, easy, and endlessly adaptable. It’s one of those recipes that feels like a little bit of love baked into every bite. I’m excited for you to try it out and make it your own—you’ll enjoy how simple it is to whip up a loaf that feeds both body and soul.