Eggplant (or zucchini) Meat Loaf

Eggplant of Zucchini Meatloaf

Eggplant of Zucchini Meatloaf

This delicious meatloaf uses veggies as a binding agent.  It is flavorful and goes well with most vegetable side dishes.  It is suitable for all phases of Atkins (those on Induction need to use the flax meal or a one minute muffin for the bread), Keto diets, Paleo and Primal followers as well.

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INGREDIENTS: 2 T. olive oil 1 ½ c. diced, cooked eggplant, mashed (or grated zucchini) 5 oz. chopped onion 1 large or 2 small cloves minced garlic ¼ c. chopped parsley ½ c. grated Parmesan cheese ¼ c. grated mozzarella cheese ¼ tsp. salt ¼ tsp. pepper ¼ tsp. oregano, crushed 1 egg, beaten 1 low carb bun, crumbled, 1 T. flax meal or 1 additional egg 1¼ lb. ground beef (or mixture of beef and pork)

DIRECTIONS:  Preheat oven to 350º.   Saute onion in olive oil in skillet until tender.  Add grated zucchini and continue to saute until zucchini begins to get soft.  Add minced garlic.  Turn off heat.  Put ground meat in large bowl.  Put veggies onto meat.  Add cheeses, seasonings and beaten egg.  Moisten flax bun with a bit of water and mush it up on top.  Mix all ingredients well with fork or clean hands  until it is well-blended.  Tip meat out onto baking pan and shape into loaf.  Bake at 350º about 1 ½ hours or until meat thermometer reads 170º in the center.   Should be firm in center when done.  If desired, halfway through cooking, top with thin slices of tomato or tomato sauce.  If you do so, recalculate info below, as this is not included.

NUTRITIONAL INFO: Serves 5, each serving contains: 519 calories 35.4 g  fat 6.28 g  carbs, 1.86 g  fiber, 4.42 NET CARBS 42.8 g  protein 116 mg. sodium

By Peggy Posted in Beef

6 comments on “Eggplant (or zucchini) Meat Loaf

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