Preparation

Meatloaf with vegetables is an easy and funny way to make children eat vegetables. It’s fast to cook and you can prepare it the previous day, because, in this way it can be even tastier. If you serve with salad or purée, you have a perfect and unique dish.

Veal is lean meat, so it can be included in most weight loss diets. The sirloin is a part of the animal very clean of fats. It’s noteworthy the high-biological value proteins intake of this meat.

Vegetables such as eggplants are low-calorie because they are composed by a huge amount of water. Eggplant lacks fiber, except a small amount in the skin and seeds.

 Elaboration:

The first step is to prepare the vegetables. So, chop the eggplant finely, and chop the leek, peel the tomato and remove the seeds and dice.

Fry the vegetables lightly with Betis olive oil for 10 minutes and set aside.

Stir the chopped veal meat and the sautéed vegetables in a bowl, add the eggs and mix. Then, add 1 tablespoon of breadcrumb and 1 tablespoon of tomato sauce, season to taste with salt and pepper and add the oregano.

Grease a mold with Betis oil and shape the meat to length while placing in the mold. Once the mold is ready, cover with aluminum foil.

Preheat the oven at 200ºC approximately. Then, insert the tray and low the temperature to 180ºC. Bake for 40 minutes.

Allow to cool for a few minutes before unmolding. It can be served hot or cold, with more vegetables or purée.

 Note: Ingredients for 4 dinners, preparation 60 min., cooking 40 min.