Eggplant Parmesan Meatloaf - ★Cooking Recipes★

This warm comfort food will brighten your day. Cheesy and saucy, this recipe is a keeper.
Directions for: Eggplant Parmesan Meatloaf

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

cup extra-virgin olive oil

1 medium eggplant, trimmed and cut into six to eight 1/2-inch-thick slices

tsp kosher salt

tsp finely ground black pepper

- cup jarred tomato-basil sauce (such as Giada De Laurentiis for Target), plus extra for serving

cup coarsely grated whole milk mozzarella

Directions

Meatloaf

1. Preheat the oven to 375F.

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.

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

Eggplant

1. 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.

2. 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.

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

See more: Bake, Dinner, Italian, Main, Vegetables