Serves: 8
Total Calories: 147

1 tablespoon olive oil
1 medium onion, chopped
1 cup shredded carrot
1 cup shredded zucchini
1 clove garlic, minced
1 slice white bread, torn into small pieces
1/8 cup dry red wine
1 pound ground beef
1 egg, lightly beaten
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon freshly ground pepper

Set Global Sun Oven out to preheat.

Drape a long piece of tin foil folded in two over the bottom and up the sides of an oval lidded roasting pan and coat it with cooking spray.

Heat the oil in a large skillet. Add onion and cook until softened; about 5 minutes. Add carrots, zucchini, and garlic. Cook the mixture, stirring often, until vegetables are softened; about 3 minutes. Remove from heat and set aside to cool.

Combine bread and wine in a small bowl; let stand for 10 minutes

In a large bowl, combine beef, egg, basil, salt, pepper, cooled vegetables and soaked bread. Shape beef mixture into an oval loaf; place into prepared roasting pan. Bake in GSO until cooked through, approx. 1 1/2 hours. Remove from GSO and let stand 5 minutes. Lift loaf out of roasting pan onto a platter using tin foil lining.

Nutritional Facts:

Serves: 8
Total Calories: 147
Calories from Fat: 44

More Recipes from the Sun Oven Cooking Cookbook:
Solar Dried Zucchini
Solar Simmered Fennel and Zucchini Soup
Beef and Vegetable Loaf
Sun Baked Carrot Zucchini Bread
Solar Veggie Chips