Meat Loaf
Makes 8 Servings

1 med. onion, chopped (1 c.)
2 T. butter
½ c. grated or shredded carrot (1 sm.)
½ c. shredded raw potato (1 sm.)
1 sm. eggplant (about 1 lb.), trimmed, pared
& shredded (about 2 ½ c.)
2 cloves garlic, thinly sliced
2 lb. ground beef or meat loaf mixture
2 eggs
2 med.-size tomatoes, peeled & diced (1c.)
1 ½ c. fine dry bread crumbs
3 tsp. salt
½ tsp. ground cinnamon
¼ tsp. pepper
4 T. lemon juice
2 T. sugar

Saute onion in butter for 3 minutes. Remove from heat; stir in carrot, potato, eggplant, and garlic, tossing to coat well.
Cover and cook 5 minutes, or until wilted, but still crisp.
Combine meat loaf mixture or ground beef, eggs, tomatoes, bread crumbs, salt, cinnamon, pepper, 2 tablespoons of the
lemon juice and the cooked vegetables in a large bow, mixing lightly. Press firmly into a 9x5x3-inch loaf pan or fancy
mold of comparable size.
Bake in 350 degree oven for 45 minutes. Mix remaining 2 tablespoons lemon juice and sugar in a cup, stirring until sugar
is dissolved. Brush over loaf.
Continue to bake 15 minutes longer or until brown and glazed. Lift to heated platter with 2 wide spatulas.