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.

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 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.

Eggplant Parmesan Meatloaf

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