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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2012
Ingredients
Method
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.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 358 mg
- Sugars 6 g
- Protein 22 g
- Calories 246.0
- Total fat 10 g
- Potassium 582 mg
- Cholesterol 94 mg
- Saturated fat 4 g
- Total carbohydrate 16 g
%RDI
- Iron 24.0
- Folate 16.0
- Calcium 5.0
- Vitamin A 29.0
- Vitamin C 53.0
