Veal And Vegetable Meatloaf

• 1 None medium zucchini, grated, excess liquid squeezed out
• 1 1/2 lb ground veal
• 2 tbsp Moroccan seasoning
• 2 None eggs, lightly beaten
• 1/2 cup breadcrumbs
• 1/3 cup fresh flat-leaf parsley, finely chopped
• 1 None medium onion, grated
• 3 oz mozzarella cheese, grated
• 8 oz jarred roasted red peppers, drained
• 8 oz jarred eggplant antipasti, drained
• 7 oz feta cheese, crumbled
• None None mixed greens, to serve

1. Preheat oven to 400u0b0F. Line an 8 inch springform pan with parchment paper.
2. Combine zucchini, ground veal, Moroccan seasoning, eggs, breadcrumbs, parsley and onion. Press 1/2 mixture into prepared pan. Sprinkle with 1/2 mozzarella cheese. Top with peppers and eggplant. Sprinkle with remaining mozzarella and top with remaining veal mixture.
3. Sprinkle with feta and bake for 50 mins, or until golden and cooked through. Let cool for 10 mins. Slice and serve with mixed greens.

zucchini, ground veal, seasoning, eggs, breadcrumbs, parsley, onion, mozzarella cheese, red peppers, antipasti, feta cheese, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/23604 (may not work)