Ratatouille Meat Loaf
by Joseph Littleshoes
Serves 8
2 medium eggplants
1 tablespoon olive oil
salt and freshly ground pepper
20 ounces fresh spinach
1 medium onion chopped
2 cloves of garlic, minced
12 ounces fresh mushrooms minced
3/4 cup chicken broth
2 teaspoons ground cumin
1/2 cup minced fresh italian parsley
1/2 cup minced fresh basil
1/4 cup minced fresh oregano
3/4 pound ground beef (sirloin or round)
3/4 pound lean ground turkey
1 egg white
1/2 cup dry bread crumbs
2 tablespoons baking soda
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
6 ripe Roma (plum) tomatoes, cut in wedges
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Preparation
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1. Preheat the oven to 400 degrees F.
2. Trim the tops of the eggplants and cut the eggplants into 1/4 inch
length wise slices. Lightly brush each side with 1/2 teaspoon of the
olive oil. Season with salt and pepper to taste. Place the seasoned
slices on a baking sheet. Bake for 5 to 7 minutes or until tender and
lightly brown. Remove from the oven and set aside to cool.
Meanwhile, rinse the spinach leaves well and place them, with just the
water clinging to the leaves, in a large saucepan. Cook over medium
low heat, covered, until just wilted, about 4 minutes. Rinse under
cold water, drain thoroughly, and squeeze gently to remove as much
moisture as possible. Set aside.
3. Heat the remaining oil in a heavy skillet over medium high heat.
Add the onion and sauté for 10 minutes. Add the garlic, mushrooms,
and 1/4 cup of the chicken stock, and continue to sauté until all the
moisture has evaporated, about 10 - 15 minutes. Stir in the cumin,
parsley, basil, and oregano. Remove from the heat and set aside.
4. In a large mixing bowl, thoroughly combine the ground beef and
turkey, egg white, and bread crumbs.. Stir in the onion mixture. Mix
the remaining 1/2 cup of chicken broth and baking soda together. Add
to the meat loaf mixture and combine thoroughly.
5. Combine the tomato paste and balsamic vinegar in a small bowl and
set aside.
Assemble the meat loaf. Line the bottom and long sides of a
9 x 5 x 3 inch loaf pan with overlapping eggplant slices. Layer the
remaining ingredients in the following order; one third of the meat
mixture, one half of the spinach, one third of the meat, one half of
the spinach, one third of the meat. Brush the final layer with the
tomato paste mixture.
7. Place the assembled meat loaf in the oven. Reduce the heat to 350
degrees F. and bake for 1 & 1/2 hour, until crusty and brown on top.
Remove from the oven and let rest for 10 minutes or more. Carefully
invert onto a serving platter, and sprinkle with the chopped roma
tomatoes. May be served hot or at room temperature.
I add a couple of tablespoons of brandy and about 8 cloves of baked,
mashed garlic to 1 cup of a basic pesto sauce to serve with the above.
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Joseph Littleshoes