Eggplant Parmesan Meatloaf Recipe

Name: Eggplant Parmesan Meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds ground beef; 2/3 cup chopped fresh basil; 2/3 cup finely grated Parmesan; 2/3 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target; 1/3 cup panko breadcrumbs; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 3 large cloves garlic, minced; 2 large eggs, at room temperature; 1 small onion, finely chopped; 1/4 cup extra-virgin olive oil; 1 medium eggplant, trimmed and cut into six to eight 1/2-inch-thick slices; 1/4 teaspoon kosher salt; 1/4 teaspoon finely ground black pepper; 1/3 to 3/4 cup of jarred tomato-basil sauce, such as Giada De Laurentiis for Target, plus extra for serving; 1/2 cup coarsely grated whole milk mozzarella

Servings: persons

2 pounds ground beef
2/3 cup chopped fresh basil
2/3 cup finely grated Parmesan
2/3 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target
1/3 cup panko breadcrumbs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 large cloves garlic, minced
2 large eggs, at room temperature
1 small onion, finely chopped
1/4 cup extra-virgin olive oil
1 medium eggplant, trimmed and cut into six to eight 1/2-inch-thick slices
1/4 teaspoon kosher salt
1/4 teaspoon finely ground black pepper
1/3 to 3/4 cup of jarred tomato-basil sauce, such as Giada De Laurentiis for Target, plus extra for serving
1/2 cup coarsely grated whole milk mozzarella

1
Preheat the oven to 375 degrees F.
2
For the meatloaf: In a large bowl, mix together the ground beef, basil, Parmesan, tomato-basil sauce, breadcrumbs, salt, pepper, garlic, eggs and onions until combined.
3
Press the mixture onto the bottom of a nonstick baking sheet.
4
Bake until cooked through or when an instant read thermometer registers 160 degrees F when inserted into the meatloaf, 20 to 25 minutes.
5
For the eggplant: In a large skillet, heat the oil over medium-high heat.
6
In batches, add the eggplant slices and cook until lightly browned, 2 to 3 minutes.
7
Turn the slices over and season with the salt and pepper.
8
Cook for 2 to 3 minutes longer.
9
Arrange the eggplant slices on top of the meatloaf in a single layer.
10
Spoon 1 to 1 1/2 tablespoons of the tomato-basil sauce into the center of each eggplant slice.
11
Top with the mozzarella and bake until the cheese is just melted, an additional 5 minutes.
12
Cut into 6 to 8 squares and serve with additional tomato-basil sauce.

1041

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 pounds ground beef, 2/3 cup chopped fresh basil, 2/3 cup finely grated Parmesan, 2/3 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target, and more.

Yes, Eggplant Parmesan Meatloaf 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.

That's it — enjoy your meal!

Eggplant Parmesan Meatloaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions