Meat Loaf With Glazed Vegetables

By Amanda Barnier and The Test Kitchen

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Meat Loaf With Glazed Vegetables

Meat Loaf With Glazed Vegetables
Photography by Jodi Pudge

  • Preparation time: 30 minutes
  • Total time : 2 hours

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 246246 cal
pro 22 g22g pro
total fat 10 g10g total fat
sat. fat 4 g4g sat. fat
carb 16 g16g carb
dietary fibre 3 g3g dietary fibre
sugar 6 g6g sugar
chol 94 mg94mg chol
sodium 358 mg358mg sodium
potassium 582 mg582mg potassium
% RDI: -
calcium 55 calcium
iron 2424 iron
vit A 2929 vit A
vit C 5353 vit C
folate 1616 folate

Meat loaf is a popular comfort food not only because it's quick and easy to toss together but also because it's hearty and always delicious – especially this one with its glossy vegetable topping.

Ingredients

  • 1 tbsp olive oil 1 tbsp olive oil
  • 1 red onion , diced1 red onion, diced
  • 1 carrot , diced1 carrot, diced
  • 1 small eggplant , diced1 small eggplant, diced
  • 1 zucchini , diced1 zucchini, diced
  • 1 sweet red pepper , diced1 sweet red pepper, diced
  • 3 cloves garlic , minced3 cloves garlic, minced
  • 1 cup bottled strained tomatoes , (passata)1 cup bottled strained tomatoes, (passata)
  • 1/4 cup red wine vinegar 1/4 cup red wine vinegar
  • 1-1/2 lb extra-lean ground beef 1-1/2 lb extra-lean ground beef
  • 2 eggs 2 eggs
  • 1/2 cup chopped fresh parsley 1/2 cup chopped fresh parsley
  • 1/2 cup large-flake rolled oats 1/2 cup large-flake rolled oats
  • 1/4 cup milk 1/4 cup milk
  • 3/4 tsp salt 3/4 tsp salt
  • 1/2 tsp pepper 1/2 tsp pepper

Preparation

In skillet, heat oil over medium heat; cook onion, carrot and eggplant, stirring occasionally, until onion is softened, about 8 minutes.

Add zucchini, red pepper and garlic; cook until tender, about 6 minutes. Stir in tomatoes and 2 tbsp of the vinegar. Set aside.

In large bowl, mix together beef, eggs, parsley, rolled oats, milk, salt, pepper, remaining vinegar and half of the vegetable mixture. Press into 9- x 5-inch (2 L) loaf pan; spread remaining vegetable mixture over top.

Bake in 350ºF (180ºC) oven until digital rapid read thermometer inserted into centre reads 160ºF (71ºC), about 1¼ hours. Tent with foil and let stand for 10 minutes before slicing.

Source : Canadian Living Magazine: January 2012

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