Leftover Loaf

Leftover Loaf

3 from 10 votes
Recipe by NZEggs Cuisine: Dinner, LunchDifficulty: Easy


Prep time


Cooking time


Serves 4 for



This is such a wonderful, economical lunchbox filler or a light dinner, served warm, with a salad! It’s like a meatloaf but healthier.
You can make this with whatever veggies or leftovers you have on hand. And when you’re next doing that fridge clean out and you discover some fading vegetables in the back and scraps of cheese that need using up, then this recipe is perfect! It’s absolutely delicious… and can be enjoyed hot or cold. Makes 10-12 slices


  • 2 cups cooked or grated veggies – eg carrots, parsnips, spinach, beans, peas, corn…

  • 2-3 spring onions, sliced thinly

  • Handful of fresh herbs, chopped (try parsley, mint or coriander)

  • 1 cup self-raising flour

  • 5 eggs, lightly beaten

  • 100 g grated or crumbled cheeses + extra for the topping

  • 1/4 cup olive oil

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • olive oil – for drizzling


  • Preheat oven to 180 C. Line a standard loaf tin with baking paper.
  • In a large bowl combine grated veggies, spring onion, herbs, flour, eggs, cheese, olive oil, salt and pepper. Mix thoroughly then scrape into lined loaf tin. Sprinkle over a little more cheese and a final drizzle of olive oil.
  • Bake for 40-50 minutes until a skewer comes out clean. Leave to cool for 10-15 minutes before turning out to cool.
  • Slice thickly and top with butter or your favourite chutney – or both – and a salad for a lovely meal idea


  • You can use frozen veggies for this recipe. Try broccoli, cauliflower florets, peas, beans, corn, spinach etc.
  • Save those leftover vegetables! Almost any will work and if you don’t have leftovers, use frozen peas and beans run briefly under hot water to defrost.
  • This recipe includes eggs which are packed full of natural protein and essential nutrients for everyday health and wellness.

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