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.


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