YIELD
6 servingsPREP
20 minCOOK
50 minREADY
70 minIngredients
Directions
Heat the oven to 350℉ (180℃).
Mix the meat, eggplant, onion, egg, milk, oats, 1½ teaspoon salt and the basil together.
Spread the mixture into an ungreased baking pan 8 X 8 X 2 or 9 X 9 X 2-inches.
Bake uncovered for 45 to 50 minutes.
Drain off the excess fat.
Mix the tomatoes, garlic, cornstarch and ¾ teaspoons salt in a small saucepan.
Cook, stirring constantly, until the mixture thickens and boils.
Boil and stir for 1 minute.
Cut the meat loaf into squares and top with the tomato sauce when you serve it.
NOTE: Any type of summer squash can be substituted for the eggplant in this recipe.
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