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Eggplant Parmesan Meatloaf

Eggplant Parmesan Meatloaf
Prep Time
20 min
Cook Time
35 min
Yields
6 - 8 servings

This warm comfort food will brighten your day. Cheesy and saucy, this recipe is a keeper.

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ingredients

Meatloaf

2
lb(s) ground beef
cup chopped fresh basil
cup finely grated Parmesan
cup jarred tomato-basil sauce (such as Giada De Laurentiis for Target)
cup panko breadcrumbs
2
tsp kosher salt
1
tsp freshly ground black pepper
3
large cloves, minced
2
large eggs, at room temperature
1
small onion, finely chopped

Eggplant

¼
cup extra-virgin olive oil
1
medium eggplant, trimmed and cut into six to eight ½-inch-thick slices
¼
tsp kosher salt
¼
tsp finely ground black pepper
- ¾ cup jarred tomato-basil sauce (such as Giada De Laurentiis for Target), plus extra for serving
½
cup coarsely grated whole milk mozzarella
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directions

Step 1

Preheat the oven to 375ºF.

Step 2

In a large bowl, mix together the ground beef, basil, Parmesan, tomato-basil sauce, breadcrumbs, salt, pepper, garlic, eggs and onions until combined. Press the mixture onto the bottom of a nonstick baking sheet.

Step 3

Bake until cooked through or when an instant read thermometer registers 160ºF when inserted into the meatloaf, 20 to 25 minutes.

Step 4

In a large skillet, heat the oil over medium-high heat. In batches, add the eggplant slices and cook until lightly browned, 2 to 3 minutes. Turn the slices over and season with the salt and pepper. Cook for 2 to 3 minutes longer.

Step 5

Arrange the eggplant slices on top of the meatloaf in a single layer. Spoon 1 to 1 1/2 tablespoons of the tomato-basil sauce into the center of each eggplant slice. Top with the mozzarella and bake until the cheese is just melted, an additional 5 minutes.

Step 6

Cut into 6 to 8 squares and serve with additional tomato-basil sauce.

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My rating for Eggplant Parmesan Meatloaf
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