Meatloaf with Glazed Vegetables

The glossy vegetable topping adds a nice variation to a popular comfort food. Not only is it quick and easy, it's hearty and delicious!!

Ingredients:
• 1 tbsp olive oil
• 1 red onion, diced
• 1 carrot, diced
• 1 small eggplant, diced
• 1 zucchini, diced
• 1 sweet red pepper, diced
• 3 cloves garlic, minced
• 1 cup bottled strained tomatoes, (passata)
• 1/4 cup red wine vinegar
• 1-1/2 lb extra-lean ground beef
• 2 eggs
• 1/2 cup chopped fresh parsley
• 1/2 cup large-flake rolled oats
• 1/4 cup milk
• 3/4 tsp salt
• 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 meat thermometer inserted into centre reads 160ºF (71ºC) - about 1¼ hours. Tent with foil and let stand for 10 minutes before slicing.

Photo and recipe courtesy of Canadian Living Magazine: January 2012.