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Garden Eggplant Meat Loaf

(2 Votes)
1 Hr 40 Min

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!

What You'll Need:
  • 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
What To Do:
  1. Preheat the oven to 350 degree 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.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Made this last night, with half ground veal and half ground was really good, with a rich, unexpected flavor. Stayed nice and moist too!

I made this last night, substituting ground bison DELICIOUS!!

This sounds great.I have egg plant from the garden That needs a good home. Thanks Much Barry


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