A meat-free 'meatloaf' recipe, ideal for vegetarians but also a tasty way to get your vegetables. Use all carrots, all courgettes or a combination of the two. You can use Swiss cheese if you're using more carrots, and cheddar if more courgettes.
1 large onion, chopped
4 ½ cups grated carrots and/or courgette
1 lb mushrooms, chopped
5 eggs
4 cloves garlic, minced
1 cup breadcrumbs
1 cup grated cheese
¼ cup + 2 tbsp butter
2 tsp basil
½ tsp tarragon
½ tsp salt
1 tsp pepper
Serves 4 - 6
Preheat oven to 180 degrees C.
Sauté garlic, mushrooms and onion in ¼ cup butter until soft.
Combine ½ cup bread crumbs and ½ cup grated cheese and mix with all other ingredients. Press into a buttered loaf pan and sprinkle remaining bread crumbs and cheese over the top.
Dot remaining butter on the top, cover with foil and bake for about 30 minutes.
Remove foil and bake an additional 5 minutes or until golden brown. | 
