1. Preheat oven to 350°F (180°C), Gas Mark 4.
2. Lightly coat a nonstick sauté pan with cooking spray. Cook the onion for 3 minutes until it becomes transparent. Add the zucchini. mushrooms and garlic and cook stirring over medium high heat until cooked through.
3. Place the meat in a bowl. Stir in the remaining ingredients and blend until incorporated. Finally stir in the cooked vegetables and form into a loaf. Place in a baking dish and spray the top of the meatloaf with cooking spray. Bake for 1 hour, until done. Let stand for 5 minutes before slicing.

1. Preheat oven to 400°F (200°C), Gas Mark 6.
2. Place the garlic in a single layer on aluminum foil and close securely. Bake in oven for 40 minutes until soft.
3. While the garlic is roasting, boil the potatoes until knife tender. Remove from water and place in a bowl with the margarine. Mash completely.
4. Squeeze the garlic pulp from each roasted clove into the potatoes. Add the milk and combine well. Spinkle with pepper to taste.

To Plank the Meatloaf and Potatoes:

Form the potatoes into 1/3 cup rounds on the rim of an oven-proof platter. Sprinkle with paprika, Place the meatloaf in the middle and broil 6 inches from the heat until reheated and the potatoes are slightly browned. If desired, use a platter large enough to also hold the asparagus, decoratively.

1. Cook the asparagus until crisp cooked in lightly salted water.
2. Drain the asparagus, spray with cooking spray and sprinkle with vinegar.

1. Preheat the oven to 350F (180 C), Gas Mark 4. Lightly coat a 9-inch (22.5 cm) square baking pan with cooking spray
2. In a heavy saucepan, simmer the water and date sugar for 5 minutes. Cool.
3. In a bowl, combine margarine, spices, and cooled date sugar mixture. Add the flour, baking powder, baking soda, and egg. Mix until just blended.
4. Pour batter into prepared pan. Bake for 25-35 minutes or until gingerbread pulls away and springs back when touched. Cool in pan for 5 minutes. Transfer cake to wire rack to continue cooling. Cut into 25 squares.