Aunt Chrissy’s Eggplant Meatloaf

Fear not – for those that don’t like the taste of eggplant, you will never even know it’s in here! My sister has been making this recipe for years and it’s super-moist and tasty. It has the added health benefits of eggplant and if you keep the skin on, you retain even more nutrients. I waited for my husband to tell me he loved it before I told him it had eggplant in it. : )

1/2 lb lean ground beef
1/2 lb ground veal**
1/2 lb ground pork
1 eggplant (peeled/unpeeled) minced (tiny if you are trying to hide it!)
1 large Vidalia onion, minced
2-3 garlic cloves, minced
1 cup grated pecorino romano
1/4 cup avocado oil (can use olive oil)
3 eggs
1 cup Italian bread crumbs
1 tbsp Italian seasoning
1 tsp black pepper

*preheat oven to 415
*grease 9×13 pan
*in large skillet, combine oil, onion, eggplant & garlic and cook about 10 minutes
*in large bowl, combine remaining ingredients and mix with hands (don’t squish or over-mix or it will toughen)
*mix in cooked vegetables
*put in pan and form loaf (approx 5×12)
*cook for about 45-60 min. use a meat thermometer to test for doneness. let sit for 5 minutes.

**While this does taste best with veal, I personally do not use it because of the way it is commonly raised. If possible, try to use humanely raised veal.

Leave a Reply

Your email address will not be published. Required fields are marked *