Garden Loaf

• 1 c. finely chopped onion
• 1 c. finely chopped celery
• 1 c. shredded carrots
• 1/4 c. finely chopped green pepper
• 1 c. finely chopped walnuts
• 1 c. dry bread crumbs
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. dillweed
• 1/2 c. mayonnaise
• 2 eggs, lightly beaten

1. Preheat oven to 350u0b0.
2. Line an 8 x 4-inch loaf pan with foil; grease foil.
3. In a large bowl, stir together onion, celery, carrots, green pepper, walnuts, bread crumbs, salt, pepper and dillweed.
4. In a small bowl, stir together the mayonnaise and eggs until smooth.
5. Stir mayonnaise mixture into vegetable mixture until well mixed.
6. Pour mixture into prepared pan.
7. Bake for 45 to 50 minutes or until lightly browned.
8. Let cool in pan for 15 minutes, then invert loaf and remove foil.
9. Place right side up on serving platter and serve immediately.
10. Loaf may also be kept in refrigerator and reheated for serving the next day.
11. Yield:
12. 4 to 6 servings.

onion, celery, carrots, green pepper, walnuts, bread crumbs, salt, pepper, mayonnaise, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1009678 (may not work)