This recipe has already been read 76 times!
No meat, no eggs, no milk, yet this two M’s meatloaf is wonderfully good and we can prepare it in no time
Making a meatloaf without using an ounce of meat, eggs and milk? Easy, following a delicious and light vegan recipe. We called it meatloaf with two Ms, because the main ingredients are aubergines and almonds. Perfect for a dinner with friends, but also for a lunch break and at work, it will become our friend.
Meatloaf with two Ms: even in advance
Meatloaf with two Ms, with aubergines and almonds, can be eaten warm or even cold. That’s why we can prepare it well in advance and keep it in the fridge until just before serving, especially in summer.
Ingredients:
3 large round aubergines
2 cloves of garlic
3 shallots
120 g blanched almonds
150ml tomato puree
4 tablespoons of breadcrumbs
3-4 tablespoons of extra virgin olive oil
marjoram leaves to taste
salt up to taste
black pepper to taste
Preparation: meatloaf
The first operation to do is to prepare the base of the Meatloaf. Then we peel the shallots wash them and chop them finely together with the two cloves of garlic. Then let them stew for about ten minutes over low heat and at that point add the tomato puree (preferably homemade) and let it cook until everything thickens.
Then we chop them almonds in the mixing bowl: we don’t need to be reduced to flour but they certainly have to be fine. At that point we stop and pour them into the pan by adding 1 glass of hot water. We mix with a wooden spoon and let’s continue to cook for another 5 minutes before turning off and keeping aside.
Now let’s move on to the eggplants. We have to wash and trim them, then dry them well. Cut them into slices about half a centimeter thick and put them to blanch in a pot with boiling salted water. Drain them with a slotted spoon and squeeze them well in a cloth to remove all excess water.
Add the aubergines to the pan with the tomato, almonds and all the rest, flavoring with chopped marjoram leaves. Then we also add the breadcrumbs, adjust with a few pinches of salt and a few grinds of pepper, mixing directly with our hands.
We take the dripping pan and a sheet of parchment paper which we will grease with the remaining extra virgin olive oil. Then we give the compound the classic circular shape of a meatloaf. Let’s anoint it on the surface again with a drizzle of oil which we then spread well on all sides.
YOU MAY ALSO BE INTERESTED IN: If you do this every morning you activate your metabolism to a great extent | trial
We wrap the eggplant and almond meatloaf in the parchment paper and close as if it were a large candy by closing the ends with a little kitchen string. Place it on a baking sheet and put it in the oven at 190°.
We cook for about 35 minutes so that it is well cooked even inside. When we take it out of the oven, we wait for it to cool down before unwrapping it and cutting the slices, because otherwise they will break. We serve it with a green or fennel salad and the lunch is complete.
