Sunday, March 2, 2014

Anna Sultana's Easy Carrot Loaf, Maltese Style

I recently gave the recipe for Ma’s Easy Meatloaf recipe.
It did come in handy during our family’s lean years.
Quick, easy and economical, made with the cheapest ground beef.
Who knew about cholesterol back then?

In the 1950s Pop raised rabbits and gardened, along with working at Lily Tulip.
Pop’s garden wasn’t big on variety.
And some of the veggies weren’t exactly grade A pretty. 

Ma had a recipe that made use of some of Pop’s carrots.
Especially the weird, two-legged ones.
You can make a loaf from carrots.
A main dish for the vegetarians, and as a side dish for everybody else.

Hint:

That’s 2 1/2 Cups of the cooked carrot mash, not 2 1/2 Cups carrots before cooking.
This is also handy for the Halloween pumpkin, or some of the leftover canned stuff.


                        Carrot Loaf 

Serves 6 - 8

Beat together
2  eggs
1 Cup milk

Combine in a large bowl
1/2 Cup fine bread crumbs
2 1/2 Cups cooked fresh carrots, mashed
Add 
the egg mixture
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon onion powder
2 Tablespoons margarine, melted
3/4 Cup peanuts, chopped

Preheat oven to 350º 
Place the mixture in a well greased 9x5x3-inch loaf pan.
Then place the loaf pan in a 9x13-inch pan.
Add about an inch of water to the 9x13-inch pan.

Bake uncovered for 1/2 hour.
Remove from oven.
Let cool 5 minutes and serve.

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