Wednesday, September 16, 2015
I pulled the first ear of corn and the largest-seeming carrots for this. Eggy was getting jealous until the carrots turned out to be extremely small. So I threw in the two largest eggplants instead. This turned out to be an excellent idea. This has to be the most moist and delicate meatloaf I've ever made. It does not taste like eggplant, except for a lingering hint of something different.
I used rice for the filler, but did not pre-cook it. I soaked the Basmati for several hours and put it in raw, so the juices of the vegetables and meat could soak into it as everything baked. The rice did cook, so that experiment is a success.
1 carrot, chopped
*1/2 onion, chopped
*1 ear of corn
salt and pepper
1/4 C dry rice
1 lb 80/20 ground beef
*1/4 C ketchup
1. Early in the day, soak the rice in 1 C water. Drain and toss in the food processor.
2. Preheat oven to 325º. To the rice, add eggplant, carrot, and onion. Scrape the kernels off the ear of corn and add. Run the processor until the veggies are a coarse paste.
4. Slice and serve. It may be very soft and break apart. Given the alternative of a sturdy chunk of meat, I'm cool with that.
Difficulty rating π