Wednesday, November 7, 2012

Turning "Meatloaf" Mixture Into Something Special

Most cooks get bored with the same recipes, even when the audience loves them.  Or is it the opposite?  Sometimes it's worth making something that looks special, but you don't have the time or money to use expensive ingredients.

A favorite of mine is taking the same "meatloaf*," chopped/ground meat/poultry that could be in a meatloaf or hamburger and layer it with vegetables.




For a lower calorie protein main course, layer with sliced eggplant. It's bulk that fills people up.   I like using eggplant when it's in season.  I don't bother doing any of the "eggplant preparation" methods, like parboiling or salting.  There's no need.  The eggplants here in Israel are delicious.  If yours aren't, then substitute squash, zucchini, onions, tomatoes, sweet potatoes whatever.

*what to add to the chopped/ground meat/poultry per pound or half kilo
  • diced onion small
  • tomato paste 2T
  • raw egg
  • garlic, oregano whatever spices you want
I bake it in a nice bake serve dish or aluminum pan for freezing or bringing to neighbors for potluck etc.  Yes, it does freeze well.

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