Sausage Ratatouille Loaf Recipe

Name: Sausage Ratatouille Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, peeled and sliced lengthwise slightly less than 1/4 inch thick; 2 tablespoons fruity olive oil; 1 medium onion, chopped; 1 small green bell pepper, diced; 1 medium yellow squash or 1 medium zucchini, diced; 3 garlic cloves, minced; 1 lb lean ground beef; 12 lb hot Italian sausage or 12 lb sweet Italian sausage; 1 cup firm fresh Italian seasoned breadcrumbs; 1 tablespoon chopped fresh oregano (or 1 t. dried); 1 tablespoon chopped fresh thyme (or 1 t. dried); 1 teaspoon salt; ½ teaspoon fresh ground pepper; 1 (14 ounce) candiced tomatoes with juice; ¼ cup red wine; ¼ cup chopped fresh basil; ¼ teaspoon dried hot pepper flakes

Servings: persons

1 medium eggplant, peeled and sliced lengthwise slightly less than 1/4 inch thick
2 tablespoons fruity olive oil
1 medium onion, chopped
1 small green bell pepper, diced
1 medium yellow squash or 1 medium zucchini, diced
3 garlic cloves, minced
1 lb lean ground beef
12 lb hot Italian sausage or 12 lb sweet Italian sausage
1 cup firm fresh Italian seasoned breadcrumbs
1 tablespoon chopped fresh oregano (or 1 t. dried)
1 tablespoon chopped fresh thyme (or 1 t. dried)
1 teaspoon salt
½ teaspoon fresh ground pepper
1 (14 ounce) candiced tomatoes with juice
¼ cup red wine
¼ cup chopped fresh basil
¼ teaspoon dried hot pepper flakes

1
Preheat oven to 400.
2
Place eggplant slices in a single layer on a baking sheet.
3
Brush with 1 tablespoon oil.
4
Bake about 10 minutes or until the eggplant slices are tender, but not browned.
5
Remove from oven and lower temperature to 350.
6
In a large skillet, heat the remaining oil; cook the onion, bell pepper, and squash over medium heat, stirring frequently, for 4 minutes or until the vegetables are just softened.
7
Add in garlic and cook 1 minute.
8
In a large mixing bowl, gently but thoroughly combine (use your hands) the beef, sausage, bread crumbs, oregano, thyme, salt, pepper, and cooked onion mixture.
9
Place the meat mixture in an elongated oval in a 13x9 inch baking dish.
10
Form mixture into an oval about 10 inches long and about 3 inches wide.
11
Drape the eggplant slices crosswise over the meat loaf.
12
In a small bowl, stir the canned tomatoes w/ juice, wine, basil, and pepper flakes.
13
Pour about half the tomato mixture over the loaf.
14
Bakt 30 minutes, then pour the remaining tomato mixture over the loaf.
15
Bake an additional 20 minutes, then let stand 10 minutes.
16
Serve the loaf in slices with the pan tomato sauce.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 medium eggplant, peeled and sliced lengthwise slightly less than 1/4 inch thick, 2 tablespoons fruity olive oil, 1 medium onion, chopped, 1 small green bell pepper, diced, and more.

Yes, Sausage Ratatouille Loaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sausage Ratatouille Loaf

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