Greek Meatloaf
From oldchem 16 years ago
- 60 minutes to make
- Serves 4
A lowfat tasty meatloaf wih a Greek influence.
Ingredients
- 1 medium onion, chopped shopping list
- 2 teaspoons olive oil shopping list
- 1 large carrot, grated shopping list
- 1 large raw potato, grated shopping list
- 1 small aubergine (egg plant) trimmed, pared, and shredded shopping list
- 2 cloves garlic, thinly sliced shopping list
- 1 lb lean minced lamb shopping list
- 2 tablespoons lemon juice shopping list
- 2 eggs, lightly beaten shopping list
- 2 medium tomatoes, peeled and diced shopping list
- 4 oz corn Meal ( polenta) shopping list
- salt to taste shopping list
- ½ teaspoon ground cinnamon shopping list
- ¼ teaspoon pepper shopping list
- Pinch of cayenne pepper shopping list
How to make it
- Preheat oven to 180C/350F/Gas4
- Saute onion in oil until soft and somewhat golden.
- Remove from heat. Stir in carrot, potato, aubergine, & garlic, tossing to coat well.
- Cover, put back on heat and cook about 5 minutes, or until wilted but still crisp.
- Combine meat, eggs, tomatoes, polenta, salt, cinnamon, pepper, lemon juice, and cooked vegetables in a large bowl, mixing lightly by hand. Shape into a loaf shape.
- Bake for 1 hour.
- Lift onto heated serving platter with 2 wide spatulas.
- Let sit several minutes before serving for easier slicing.
The Rating
Reviewed by 3 people-
This looks delicious and flavorsome! Gets my 5!
annielikestocook
in Annacotty loved it
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" It was excellent "