Meat Loaf

• 8 1-inch-thick slices Italian bread
• 1 14-ounce package meatless ground beef
• ½ cup coarsely chopped Italian flat-leaf parsley
• 2 large cloves garlic, finely chopped
• 1 small sweet onion, finely chopped
• 1 egg or ¼ cup egg substitute
• 1 tablespoon extra-virgin olive oil
• Salt and pepper, to taste

Roasted Vegetables

• 6 medium baking potatoes, cut lengthwise into 6 wedges
• 2 large sweet potatoes, cut lengthwise into 6 wedges
• 2 large carrots, peeled and cut into ½-inch slices
• 2 medium sweet onions, cut in half, then into thick ribs
• 3 large cloves garlic, coarsely chopped
• 1 tablespoon extra-virgin olive oil
• Salt and pepper, to taste
• 1 cup Basil-Scented Marinara Sauce

1. Center the oven rack. Preheat the oven to 375°F. Spray a large roasting pan with olive oil spray.
2. To prepare the meat loaf, place the bread in a bowl. Cover with hot water. Set aside to soften for about 5 minutes. Turn into a colander and press out as much water as you can. Turn the drained bread into a large bowl. Add the ground “beef,” parsley, garlic, onion, egg, and oil. Sprinkle with salt and pepper. Mix well with your hands to combine. Taste for seasonings.
3. Place the meat mixture in the center of the prepared baking pan. Using your hands, form it into a loaf about 8 by 5 inches. Pat the loaf smooth.
4. To prepare the vegetables, place the potatoes, carrots, onions, and garlic in a large bowl. Toss well to mix. Drizzle with the olive oil, sprinkle with salt and pepper, and toss well to combine. Taste for seasonings.
5. To assemble and cook the dish, arrange the vegetable mixture in the pan around the meat loaf. Pour the marinara sauce over the meat loaf. Cover the pan tightly with foil. Bake for 40 minutes, then remove the foil and continue baking for 35 minutes, or until the potatoes are fork-tender to your preference.