| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs, Dairy |
|
Hamburger, Main dish, Meat loaf, Meats, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean Ground Beef |
| 2 |
c |
Eggplant;Pared,FinelyChopped |
| 1/2 |
c |
Onion; Chopped, 1 Md |
| 1 |
|
Egg; Lg |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Oats; Quick Cooking |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Basil Leaves |
| 16 |
oz |
Tomatoes; Stewed, 1 Cn |
| 1 |
|
Clove Garlic; Minced |
| 1 |
tb |
Cornstarch |
| 3/4 |
ts |
Salt |
INSTRUCTIONS
Heat the oven to 350 degrees F. Mix the meat, eggplant, onion, egg, milk,
oats,1 1/2 ts salt and the basil together. Spread the mixture into an
ungreased baking pan 8 X 8 X 2 or 9 X 9 X 2-inches. Bake uncovered for 45
to 50 minutes. Drain off the excess fat. Mix the tomatoes, garlic,
cornstarch and 3/4 ts salt in a small saucepan. Cook, stirring
constantly, until the mixture thickens and boils. Boil and stir for 1
minute. Cut the meat loaf into squares and top with the tomato sauce when
you serve it.
NOTE:
Any type of summer squash can be substituted for the eggplant in this
recipe.
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