|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
Serving size: Complete recipe
Calories 2144 Calories from Fat 1333
% Daily Value*
Total Fat 148 g228.2%
Saturated Fat 49.1 g245.5%
Trans Fat 0 g
Cholesterol 531.5 mg177.2%
Sodium 1658.5 mg69.1%
Total Carbohydrates 89 g29.6%
Dietary Fiber 16.1 g64.5%
Sugars 23.3 g
Protein 124 g247.6%
Vitamin A 469.7% Vitamin C 169%
Calcium 71.5% Iron 139.6%
*Based on a 2000 Calorie diet