EGGPLANT PARMESAN MEATLOAF
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the meatloaf: In a large bowl, mix together the ground beef, basil, Parmesan, tomato-basil sauce, breadcrumbs, salt, pepper, garlic, eggs and onions until combined. Press the mixture onto the bottom of a nonstick baking sheet. Bake until cooked through or when an instant read thermometer registers 160 degrees F when inserted into the meatloaf, 20 to 25 minutes.
- For the eggplant: In a large skillet, heat the oil over medium-high heat. In batches, add the eggplant slices and cook until lightly browned, 2 to 3 minutes. Turn the slices over and season with the salt and pepper. Cook for 2 to 3 minutes longer.
- Arrange the eggplant slices on top of the meatloaf in a single layer. Spoon 1 to 1 1/2 tablespoons of the tomato-basil sauce into the center of each eggplant slice. Top with the mozzarella and bake until the cheese is just melted, an additional 5 minutes.
- Cut into 6 to 8 squares and serve with additional tomato-basil sauce.
RED QUINOA LOAF
I love Quinoa. Its a wonderful grain and so healthy for you. You could use the light coloured Quinoa in this recipe if you don't have the red. For this recipe I bought a box of Quinoa and it was already cleaned, but if you buy Quinoa in bulk make sure you rinse it at least 4 times in cool water before cooking it. To save time, I put the Quinoa in the tall plastic cup of my hand blender and whiz it around until it released the soapy outer coating that is on the grain. I would rinse it again in cool water to make sure it was clean. It is essential this be done because it will taste bitter. Follow the directions on the box as to how to cook your Quinoa. If you buy it in bulk, then just put your Quinoa in two cups of water and bring to a boil. Lower heat and simmer for about 15 minutes. You can substitute the water with veggie or chicken broth also. It will give the grain a hardier flavor. I won't include the time to cook the Quinoa in my cooking time below. I think next time I make this I will add an egg or a package of vegan gelatin as I found this a bit crumbly.
Provided by Chef Joey Z.
Categories Grains
Time 55m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 7
Steps:
- Once the Quinoa is cooked, mix it with the rest of the ingredients. Oil a loaf pan and fill with the mixture. Bake in a 375'F oven for about 35-40 minutes or until firm to the touch.
- Suggestion: Use parchment paper on the top and bottom of the loaf to eliminate a hard crust from forming.
- Allow to cool and slice.
- Bon Appetit!
QUINOA LOAF
I foound this on the 3ABN recipe website and tried it. My family actually liked it too and they are fussy eaters! It is one that you can add your own favorite things to and it will adapt well. Just make sure that you diced or grate your added ingredients so that the loaf will cook correctly. It is a great vegetarian meatloaf substitute! If you use the egg for the non-vegan version, start with one egg and if it is still too stiff, add one at a time until the correct loaf texture.
Provided by OceanLuvinGranny
Categories Vegetable
Time 55m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Bring water to boil and add quinoa. Immediately cover and remove from heat. Do not uncover until ready to use.
- Saute' onion, mushrooms, carrot, & celery until soft in a small amount of vegetable broth.
- In large bowl, crumble tofu and combine with other ingredients including cooked quinoa.
- Place in loaf pan that has been sprayed with non-stick spray or you can use an 8 inch baking dish.
- Cover and Bake at 350 for 45 minutes.
- Remove cover the last 10 minutes. Serve with a gravy made of mushroom soup mixed with sour cream. Or, you can use a brown gravy.
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