Garden Eggplant Meat Loaf
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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:
- 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.
- Place the mixture in a medium-sized skillet and cook over medium heat for 8 to 10 minutes, until well cooked.
- In a large bowl, combine the remaining ingredients; mix well. Add the vegetable mixture to the meat mixture; mix well.
- 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.
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