Veal And Vegetable Meatloaf

• 1 medium zucchini grated, excess liquid squeezed out
• 1 1/2 pounds ground veal
• 2 tablespoons moroccan seasoning
• 2 eggs lightly beaten
• 1/2 cup breadcrumbs
• 1/3 cup fresh flat leaf parsley finely chopped
• 1 onion medium, grated
• 3 ounces mozzarella cheese grated
• 8 ounces roasted red peppers, drained jarred
• 8 ounces eggplant jarred, antipasti, drained
• 7 ounces feta cheese crumbled
• 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, moroccan seasoning, eggs, breadcrumbs, flat leaf parsley, onion, mozzarella cheese, red peppers, eggplant jarred, feta cheese, mixed greens

Taken from www.yummly.com/recipe/Veal-and-Vegetable-Meatloaf-1406200 (may not work)