I created this recipe for my brother, to make sure my little pal was getting enough vegetables.  Simple enough to prepare in his teeny East Village kitchen, it's cheap, packed with veggies, low in fat and hearty enough to feed a 26-year-old boy for a couple of days.  It also happens to be delicious. The trick to this is cooking the veggies enough to release ALL their water while developing a nice caramelization.  Otherwise, the meatloaf will steam from the inside, and it won't come together properly. When you think your veggies are done, let them cook a couple minutes more.  The flavor will be more intense and the texture will be a lot better.

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