Garden Eggplant Meat Loaf

Want to serve something that everyone likes, is easy to fix, and makes you look like a kitchen pro? Garden meat loaf is it! This one tastes great the first time around, as well as making great leftover cold meat loaf sandwiches...promise!

Serves: 6

Cooking Time: 1 hr 40 min

Ingredients

• 1/2 of a medium-sized eggplant, peeled and cut into 1-inch cubes
• 1 medium-sized onion, quartered
• 2 garlic cloves
• 1/4 cup olive oil
• 2 pounds ground veal
• 3 eggs
• 1 cup Italian-flavored bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 tablespoon Italian seasoning
• 1 teaspoon black pepper

Instructions

1. Preheat the oven to 350°F. Place the eggplant, onion, garlic, and oil in a food processor that has been fitted with its metal cutting blade. Process for 15 to 20 seconds, or until finely chopped.
   
   
2. Place the mixture in a medium-sized skillet and cook over medium heat for 8 to 10 minutes, until well cooked.
   
   
3. In a large bowl, combine the remaining ingredients; mix well. Add the vegetable mixture to the meat mixture; mix well.
   
   
4. On a rimmed baking sheet that has been coated with nonstick cooking spray, form the mixture into a 5" x 12" loaf. Bake for 75 to 90 minutes, or until the juices run clear. Allow to sit for 5 minutes before slicing.