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Vegetable-Beef Loaf

2 Tablespoons butter or margarine
1 small zucchini squash, shredded (1 cup)
1 small onion, chopped (1/4 cup)
1 can (1 pound) Italian tomatoes
2 pounds meat-loaf mixture
1 cup soft bread crumbs (2 slices)
2 eggs
1/2 cup milk
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon leaf marjoram, crumbled
1/4 teaspoon leaf thyme, crumbled
 
SAUCE:
2 Tablespoons chopped onion
1 envelope or teaspoon instant beef broth
1/2 cup boiling water
1/4 teaspoon salt
1/8 teaspoon pepper
 
1. Melt butter or margarine in skillet; saute zucchini and onion until tender. Chop 2 of the canned tomatoes; add to zucchini mixture. Cool the entire mixture slightly.

2. Combine zucchini mixture, meat-loaf mixture, bread crumbs, eggs, milk, salt, pepper, marjoram and thyme in a large mixing bowl. Mix until well-blended. Pack mixture into a lightly oiled 9×5x3-inch loaf pan; turn out into baking pan.

3. Bake in moderate oven (350 degrees) 1 hour and 10 minutes. Remove to serving platter, keep warm.

4. Make sauce: Saute onion in pan drippings in baking pan. Dissolve beef broth in boiling water. Chop remaining tomatoes; add with beef broth to onion. Cook, stirring constantly, until sauce thickens, about 3 minutes. Add salt and pepper. Spoon over meat loaf. Garnish with sliced, stuffed olives, if you wish.

Makes 8 servings.