We ran our errands to Costco and did our grocery shopping this morning. I picked up a 3-pack of organic ground beef at Costco so I could make meatloaf for dinner. My older son went skiing in North Carolina over the weekend so I'm sure he is ready for some warm comfort food! I decided to make a big Greek Style Meatloaf. I've made one before (click here: Greek Style Meatloaf) that included chopped spinach and feta, but this evening I wanted to kick it up an extra notch. I actually diced up a small to medium sized eggplant and sauteed it with onions and fresh garlic until tender. I also lightly sauteed some fresh baby spinach and chopped it up. I combined the eggplant mixture, spinach, feta, Parmesan, Greek seasoning and some oven roasted tomatoes packed in oil with about 3 pounds of the lean ground beef. It smelled wonderful as it baked in the oven. If you don't care for eggplant, you can easily omit it. For the guys, I cooked and mashed some red skinned potatoes and also fixed baby peas and carrots to go along with their meatloaf. For my side dish, I used my little julienne peeler to make a tri-colored medley of zucchini, yellow squash and carrot; it's the perfect little gadget when only making one or two side dish servings. Everyone was happy. I snapped a few photos of my low carb Greek Style Meatloaf w/ Eggplant, Spinach & Feta below as well as included the easy recipe. Enjoy!
|Fresh out of the oven|
|Ready to pop into the oven|
Greek Style Meatloaf w/ Eggplant, Spinach and Feta
3 tablespoons olive oil, divided (more, as needed)
1 small diced onion
1 diced small to medium sized eggplant (about 1 cup diced raw)
1/2 teaspoon salt, or to taste
1/4 cup water
2 cloves garlic, minced
3 pounds lean ground beef
3/4 cup cooked chopped spinach, drained
1/4 cup chopped oven roasted tomatoes packed in oil, optional
4 ounces crumbled feta cheese
1/4 cup finely grated Parmesan cheese
2 teaspoons Greek Seasoning (I used Penzey's)
Preheat oven to 375 degrees F.
In a large skillet or pan with lid, heat 2 tablespoons olive oil over medium-high heat. Add onions and cook until beginning to soften, about 5 minutes. Add diced eggplant and additional olive oil, as needed. Saute for a few minutes, stirring frequently. Season with salt, to taste. Add water; cover and reduce heat to medium and cook eggplant until soft, about 5 to 7 minutes. Uncover and add minced garlic and cook uncovered until remaining liquid or moisture has evaporated and eggplant is tender, about 2 to 3 minutes. Set aside and let cool.
In a large bowl, combine ground beef, eggplant mixture, spinach, tomatoes, feta, Parmesan and Greek seasoning. Shape into an oblong loaf. Place in baking pan or casserole dish. Bake approximately 1 hour 15 minutes, or until done. Let sit for about 5 to 10 minutes before slicing.
*Note: 2 to 3 tablespoons sun-dried tomatoes packed in oil can be substituted for the oven roasted tomatoes, if desired.
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