You made a lovely meatloaf. You even got a couple of good sandwiches out of its cold remains. But you still have that little chunk left over. And as luck would have it, you happen to have a nice plump eggplant or two in your vegetable bin. What could be a happier marriage than eggplant stuffed with leftover meatloaf?
Here is what you can do…
Eggplant Stuffed with Leftover Meatloaf – Recipe
Cut the stem end off the eggplant but leave the skin. Cut in half lengthwise. Slather the halves with olive oil and lay them skin side up in a greased baking dish. Bake at 375°F for about half an hour. Check to be sure the flesh is soft.
Meatloaf Filling Ingredients
In a bowl, mix:
Leftover meatloaf, crumbled
Meat loaf gravy, if any left over
Mushrooms, chopped (Optional)
Splash of lemon juice (Optional)
Small splash of red wine (Optional)
Small splash of Balsamic vinegar (Optional)
Small amount of other leftover veggie (Optional)
The eggplant flesh, scooped out and mashed
If you need to stretch the amount of meatloaf filling, you can add a beaten egg and a few bread crumbs. Make sure the filling is nice and moist. Taste it to see if it needs additional salt or herbs.
Spoon the leftover meatloaf filling into the eggplant shells, sprinkle with grated cheese, and bake at 375°F for about half an hour. Serve with steamed or boiled rice and a green mixed salad. If you like, you can serve with a tomato sauce. But I like the Middle Eastern touch, just plain yogurt. Or better yet, plain yogurt with a little mint chopped into it!
We stuffed our eggplants with meatloaf, but there are many things you can use for stuffing. Do you have a favorite filling? We would love to hear from you, comment below.
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