Mixing shredded vegetables into meatloaf is a good way of cutting down on meat consumption. This recipe uses onion, carrots, and zucchini but be creative and use what you have on hand. Cabbage, kale, or leeks are just a few alternatives that come to mind
Beef and Vegetable Loaf
1 tablespoon olive oil
1 medium onion, chopped
1 cup shredded carrots
1 cup shredded zucchini
1 clove garlic, minced
1 slice white bread, torn into small pieces
1/8 cup dry red wine
1 lb ground beef
1 egg, lightly beaten
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon freshly ground pepper
Set Global Sun Oven out to preheat.
Drape a long piece of tin foil folded in two over the bottom and up the sides of an oval, lidded roasting pan and coat it with cooking spray.
Heat oil in a large skillet. Add onion and cook until softened; about 5 minutes. Add carrots, zucchini, and garlic. Cook, stirring often, until vegetables are softened; about 3 minutes. Remove from heat and set aside to cool.
Combine bread and wine in a small bowl; let stand for 10 minutes
In a large bowl, combine beef, egg, basil, salt, pepper, cooled vegetables and soaked bread. Shape beef mixture into an oval loaf; place into prepared roasting pan. Bake in GSO until cooked through, approx. 1 1/2 hours. Remove from GSO and let stand 5 minutes. Lift loaf out of roasting pan onto a platter using tin foil lining.
Serves 6 to 8