January 19, 2012 Comments Off on Meatplantloaf
1 onion, minced
1-2 tsp tomato paste
1 lb ground beef
1/2 medium eggplant, peeled and minced
1/2 c plain bread crumbs
Sauté onion with lots of salt and pepper in olive oil until translucent. Turn off the heat, add several shots of Worcestershire sauce, a generous amount of thyme, and tomato paste, mix and let cool. In the meantime, cook the eggplant with a very little oil until it is partially cooked. Add the onions to the meat in a bowl and with your hands mix together the meat, egg, bread crumbs, and onion mixture. When the eggplant is ready, blend it in. Press into a loaf pan, spread ketchup over the top, and bake at 325° for 35-45 minutes. Let rest and serve.