| medium eggplant|
|1 tbsp olive oil|
|3 cups onion • chopped|
|1 tsp fresh thyme • chopped|
|2 tsp kosher salt|
|1 tsp black pepper|
|3 tbsp worcestershire sauce|
|3 tbsp ketchup|
|3 lb 90- 10% lean ground beef|
|1/2 cup whole wheat bread crumbs|
|3 large eggs • beaten|
Pre-heat oven to 325 degrees.
Split eggplant in half length wise, sprinkle with olive oil and salt and pepper on the flesh of the eggplant. Place on a roasting rack (skin side down) and roast for 30 minutes. After the eggplant is roasted, allow it to cool then remove the flesh with a large spoon.
Heat olive oil in a sauté pan and add the onions, thyme, salt and pepper. Sauté over a medium-low heat for 8-10 minutes. Remove from heat and add the Worcestershire sauce. Allow mixture to cool.
In a large bowl, combine chopped meat, onion mixture, roasted eggplant, bread crumbs and eggs and ketchup. Mix well and form into a rectangular loaf. Bake
on a sheet pan lined with paper for around 1 hour or until it reaches an internal temperature of 160 degrees. Allow to cool before slicing. You will notice the
eggplant makes the meatloaf very moist.