This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Turkey And Eggplant Meatloaf
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- #60690
Get sneaky with your veggies. You'll never suspect there is eggplant in this tasty meatloaf.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
2 pounds ground turkey
2 eggs
8 ounces canned tomatoes, undrained
1 pound eggplant, pared and shredded
1/2 cup onion, chopped
2 cloves garlic, minced
1/8 tablespoon nutmeg
1 lemon, juiced
1/4 tablespoon cinnamon
salt and pepper, to taste
directions
Combine ingredients in a large bowl and mix well. Shape into a loaf on a shallow baking pan.
Bake 350 degrees F for one hour.
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nutrition data
212 calories, 11 grams fat, 6 grams carbohydrates, 22 grams protein per serving. This recipe is low in carbs.
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reviews & comments
May 15, 2013
Exellent recipe. The cinnamon and nutmeg really bring out a different taste to this recipe. Instead of grating the eggplant I cut it into small chunks and that seemed to make for a better loaf. It was nice and moist and full of flavor.
September 30, 2012
A sneaky way to get some veggies into a meal! The grated eggplant has a texture similar to sauteed onions so you'll never know it's eggplant. The taste is good - sort of a mediterranean taste with the cinnamon in it. It gets 4 stars, however, because it was WAY too moist to form into a loaf. Drain the tomatoes for sure! And I'd even let the eggplant drain on paper toweling before adding it next time (salt it lightly to leech out the liquid then squeeze dry in paper towels). I baked the meatloaf in a baking dish because it wouldn't hold a shape on a baking pan. Still very good though!