|Egg||1 , beaten|
|Rolled oats||1⁄4 Cup (4 tbs)|
|Soft whole wheat bread crumbs||1⁄4 Cup (4 tbs)|
|Snipped parsley||3 Tablespoon|
|Dried oregano||1 Teaspoon, crushed|
|Ground beef||1 Pound|
|Bean curd||8 Ounce, mashed (Fresh Tofu)|
|Onion||1 Medium, finely chopped|
|Shredded carrot||3⁄4 Cup (12 tbs)|
|Shredded turnips||1⁄4 Cup (4 tbs)|
|Shredded zucchini||1⁄4 Cup (4 tbs)|
In a bowl stir together the egg, the first 2 tablespoons water, the oats, bread crumbs, parsley, oregano, salt, and pepper.
Add the ground beef, bean curd, and onion; mix well.
Spoon halfof the mixture into the bottom of a 9x5x3 inch or 8x4x2 inch loaf pan.
Place half of the carrot and all of the turnip and zucchini down the center of the meat to within 1/2 inch of edges.
Spoon remaining meat mixture over all, lightly pressing meat layers together.
Bake in a 350Â° oven for 1 to 1 1/4 hours or till done.
Meanwhile, place reserved carrot in a small saucepan with the last 2 tablespoons water.
Cover and cook over medium-high heat for 3 to 5 minutes or till crisp-tender; drain.
Drain fat from meat loaf.
Transfer the loaf to a serving platter; top with the cooked carrots.
Garnish with cherry tomatoes and Italian parsley sprigs, if desired