Meat Loaf Vegetable Pie Recipe
Ingredients
| 1 medium-sized eggplant, peeled and cut in 1-inch cubes | ||
| Boiling salted water | ||
| Ground beef | 1 1/2 Pound | |
| 1 medium-sized onion, finely chopped legg | ||
| Salt | 2 Teaspoon | |
| Curry powder | 1/2 Teaspoon | |
| Garlic salt | 1 Dash | |
| Hominy | 2 Can (10oz), drained | |
| Ripe olives | 1 Can (10oz), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
Directions
Cook eggplant in about 1 cup of boiling salted water for 4 minutes; drain.
Mix together the ground meat, half of the chopped onion, the egg, 1 teaspoon of the salt, curry powder, and garlic salt; use two-thirds of the meat mixture to line a greased 2-quart, round casserole.
Mix the parboiled eggplant with the remaining chopped onion, the drained hominy, chopped olives, the other 1 teaspoon salt, and butter cut in bits.
Spoon this mixture over the meat loaf lining in the casserole.
With a rolling pin, roll out the remaining meat mixture on waxed paper and place over the meat and vegetable pie, pinching the edges of the meat lining and top "crust" together.
Sprinkle the top with cheese.
Cover and bake in a hot oven (400°) for 45 minutes; remove cover and continue baking 15 minutes longer, or until nicely browned.
Makes 6 to 8 servings.
Mix together the ground meat, half of the chopped onion, the egg, 1 teaspoon of the salt, curry powder, and garlic salt; use two-thirds of the meat mixture to line a greased 2-quart, round casserole.
Mix the parboiled eggplant with the remaining chopped onion, the drained hominy, chopped olives, the other 1 teaspoon salt, and butter cut in bits.
Spoon this mixture over the meat loaf lining in the casserole.
With a rolling pin, roll out the remaining meat mixture on waxed paper and place over the meat and vegetable pie, pinching the edges of the meat lining and top "crust" together.
Sprinkle the top with cheese.
Cover and bake in a hot oven (400°) for 45 minutes; remove cover and continue baking 15 minutes longer, or until nicely browned.
Makes 6 to 8 servings.
Chef
