Recipe brings meatloaf into the Zone.
Preheat oven to 350°F. Mist a 9x5 loaf pan with olive oil spray. Combine eggs, garbanzo beans (chickpeas), and spices in food processor or blender. Cover and blend until smooth. Pour into 2-quart mixing bowl. Add meat, oats, celery, bell pepper, onion flakes, and 1/2 cup of the tomato puree. Mix with clean bare hands and press into loaf pan. Mix remaining tomato sauce with prepared mustard and spread over loaf. Bake uncovered for 1 to 1 1/4 hours, until meatloaf is firm to the touch, pulls away from sides of pan. Boil 1/2 cup water in 1 1/2-quart saucepan with steamer basket. Add summer squash cover and return to boil. Simmer 10-12 minutes. Cook frozen Brussels sprouts according to package instructions. Drain all veggies. Drizzle with extra virgin olive oil, salt and pepper. Cut loaf into 8 slices. Divide between 4 serving plates and serve immediately with veggies.
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