Meatloaf With Roasted Eggplant - Featured Recipe -
Featured Recipes

Meatloaf With Roasted Eggplant

Photo by Lisa Brefere
Here is a wholesome healthy entrée choice and can be eaten with a salad or steamed vegetable. It’s an age old recipe with a new and healthy twist….it’s Meatloaf with Roasted Eggplant.
Categories: American, Beef, Healthy
Photo by Lisa Brefere
Step 1
 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.


No documents found

Sign In to post a comment.