Categories: Ground beef, Vegetables, Meatloaf, Beef 
      Yield: 6 servings 
  
  1 1/2 lb Lean Ground Beef                    2 c  Eggplant;Pared,FinelyChopped 
    1/2 c  Onion; Chopped, 1 Md                1 ea Egg; Lg 
    1/2 c  Milk                              1/4 c  Oats; Quick Cooking 
  1 1/2 ts Salt                              1/2 ts Basil Leaves 
     16 oz Tomatoes; Stewed, 1 Cn              1 ea Clove Garlic; Minced 
    3/4 ts Salt                                1 tb Cornstarch 
  
  Heat the oven to 350 degrees F.  Mix the meat, eggplant, onion, egg, milk, 
  oats,1 1/2 ts 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 3/4 ts 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.