I always thought meatloaf was pretty boring until I tasted my mom's a couple of years ago.  WOW!  Of course she made it Italian-style so it's not traditional at all (but then again, that's what makes it great).  This recipe is modified from Michael Chiarello's Italian meatloaf recipe.


Preparation time:  20 minutes
Cook time: 1 hour
Serves: 6

Ingredients

1 kg ground beef
6 crimini mushrooms
5 zucchini
4 carrots
1 large Spanish onion
3 cloves of garlic
3/4 cup bread crumbs
3/4 cup large flake oats
3 slices of bread, cubed
1/4 cup milk
1 cup of prepared tomato sauce
1 tbsp dijon mustard
1 tbsp olive oil
1 egg, beaten
1/4 cup Parmesan or Romano cheese
1 tsp red pepper flakes
1 tsp rosemary
2 tsp sage
2 tsp thyme
1/2 cup mozzarella cheese, cubed (optional)

Directions

     1.  In a food processor chop/slice mushrooms, zucchini, carrots, onion, and
          garlic.  



     2.  Heat a large skillet with oil over medium-high heat.  Add vegetables
          and cook until wilted and liquid has been absorbed, about 10 minutes.    
          It may be easiest to do this in batches.  Cook onions and mushrooms
          first and then add remaining ingredients.









     3.  Meanwhile, combine half the tomato sauce with the dijon mustard.  Set
          aside.






     4.  In a large bowl combined vegetable mixture, bread, bread crumbs,
          oats, milk, Parmesan/Romano cheese,  mozzarella cheese (optional),
          spices, egg and the remaining tomato sauce.  Mix together with your
          hands. 






     5.  Pack meat mixture into an oiled/buttered loaf pan.  If you do not have
          a loaf pan, form the meat mixture into a long cylinder on an
          oiled/buttered baking dish.  Top loaf with tomato-mustard sauce.










     6.  Cook for 50-60 minutes or until the internal temperature has reached
          160°F.  Remove from oven and let rest for 5-10 minutes.  Slice and
          serve with additional grated cheese.




     7.  Savour it!

     7.  Savour it!