Eggplant (or zucchini) Meat Loaf

Eggplant or Zucchini Meatloaf

This delicious meatloaf uses veggies as a filler and binding agent.  It is flavorful and goes well with most vegetable side dishes.  It is equally good with either vegetable, quite frankly.  I have even used grated yellow squash to make this meatloaf in the past and that came out quite good, too.  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.


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 (or 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, this is not included in numbers below.

NUTRITIONAL INFO: Serves 5, each serving contains:

519 cals, 35.4 g  fat 6.28 g  carbs, 1.86 g  fiber, 4.42 NET CARBS 42.8 g  protein 116 mg. sodium

2 thoughts on “Eggplant (or zucchini) Meat Loaf

    1. Works a charm, as they say in Britain. I actually like the eggplant variation a little better; husband likes this one better. Both are every good.

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