This Lebanese-inspired meat loaf uses eggplant, feta cheese, mint, and - instead of breadcrumbs - bulgur, which is found with rice and other grains in supermarkets.

Recipe by Cooking Light March 1996

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Recipe Summary

Yield:
6 servings (serving size: 2 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Pierce eggplant with a fork; place on a baking sheet, and bake at 350° for 45 minutes or until tender. Let cool; peel and finely chop.

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  • Place a small nonstick skillet over medium-high heat until hot. Add onion and garlic, and sauté 3 minutes or until tender.

  • Combine eggplant, onion mixture, cheese, and next 9 ingredients (cheese through egg whites) in a large bowl; stir well. Crumble lamb over eggplant mixture, and stir just until ingredients are blended.

  • Pack meat mixture into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until meat loaf registers 160°. Let meat loaf stand in pan 10 minutes.

  • Remove meat loaf from pan; cut loaf into 12 slices.

  • Sandwich suggestion: Serve leftover meat loaf slices in pita bread halves with cucumber slices and plain low-fat yogurt.

Nutrition Facts

208 calories; calories from fat 30%; fat 6.9g; saturated fat 3.1g; mono fat 2.3g; poly fat 1.3g; protein 20.8g; carbohydrates 15.7g; fiber 2.2g; cholesterol 58mg; iron 2.6mg; sodium 376mg; calcium 100mg.
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