<http://schema.org/recipeInstructions>
" Heat oven to 400\u00B0F. In a small bowl, combine the honey and mustard; set aside. Using a vegetable peeler, remove 2 strips of zest from the lemon; thinly slice the zest. In a large bowl, whisk together the egg, garlic, zest, 3/4 tsp salt and 1/2 tsp pepper. Add the oats, zucchini and parsley, and stir to combine. Add the beef and mix just until incorporated. Transfer the beef mixture to a foil-lined baking sheet and shape it into two 5 1/2 x 3-in. loaves. Bake until the internal temperature registers 155\u00B0F, 20 to 25 minutes, basting with the mustard sauce during the last 10 minutes of cooking. Let the meat loaf rest 5 minutes before slicing. While the meat loaf is cooking, prick the potatoes with a fork and microwave on high for 5 minutes. Transfer to the oven and roast (along with the meat loaf) until tender, 15 to 20 minutes. Just before serving, cut the lemon in half and squeeze 1 Tbsp of the juice into a large bowl. Add the arugula, oil, and 1/4 tsp each salt and pepper, and toss to combine. Serve with the meat loaf and potatoes."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a11812/end-of-summer-meat-loaf-roasted-potatoes-recipe-122995/>