Pre-heat oven to 180°C/160°C (fan-forced) and brush a 24 x 12.5cm ovenproof dish. with margarine spread and base line with baking paper
Place oats, garlic, carrot, zucchini and onion in a large mixing bowl. Add mince, herbs, pine nuts, egg, soy sauce and 1 tablespoon tomato paste. Using clean hands mix until well combined
Place mixture into prepared dish, press mixture down firmly
Spread over the remaining tomato paste and arrange tomato slices on top
Bake 50 minutes or until when a skewer inserted in the centre comes out clean and the juices of the meatloaf are clear. Stand for a few minutes before transferring to a board.
Serve hot or cold in slices with a rocket, tomato and fresh herb salad – oregano, basil and flat leaf parsley.
Tips & Hints:
A medium sized carrot, zucchini and onion will each yield approximately 1 cup of each chopped vegetable, Healthier margarine spreads – e.g. margarine spreads made with canola, sunflower, soybean, safflower or olive oils.