Meatloaf Lasagna

Two comfort food favorites come together to make a crowd-pleasing and fun new dish. We love that you get satisfying meatloaf and cheesy[, saucy lasagna in every bite. To save time, you can use 1 cup of your favorite prepared red sauce.]

Total Time:
1 hr 45 min
1 hr
45 min

8 servings

  • Kosher salt
  • 8 sheets dried lasagna noodles (about 6 ounces)
  • 1 tablespoons olive oil, plus more for tossing and greasing
  • 2 cloves garlic, 1 thinly sliced and 1 finely grated
  • Pinch crushed red pepper flakes
  • One 14-ounce can whole peeled plum tomatoes, crushed by hand
  • 2 to 3 fresh basil sprigs
  • 5 slices bacon
  • 12 ounces ground beef chuck
  • 12 ounces ground pork
  • 1 cup plain dried breadcrumbs
  • 1/2 small yellow onion, grated
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 large eggs
  • Freshly ground black pepper
  • 2 cups shredded part-skim mozzarella
  • 1/4 cup grated Parmesan
  • Ricotta, for serving
Watch how to make this recipe.
  • Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Drain and toss with olive oil, to keep them from sticking, and let cool.

  • Meanwhile, make the tomato sauce. Heat the oil, sliced garlic, red pepper flakes and 1/2 teaspoon salt in a large skillet over medium heat. Stir as the oil heats up; once it shimmers, add the crushed tomatoes, 3/4 cup water and the basil. Bring to a high simmer and cook, stirring occasionally, until the sauce thickens slightly and the water has evaporated, 15 to 20 minutes (will be about 1 cup). Remove from the heat and let cool to room temperature.

  • Arrange the bacon in a large skillet and cook over medium heat until brown and crispy, 4 to 5 minutes per side. Remove and finely chop when cool enough to handle.

  • Combine the bacon, beef, pork, breadcrumbs, onion, parsley, grated garlic, tomato paste, Worcestershire sauce, eggs, 1 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Use your hands to thoroughly combine.

  • Adjust an oven rack to the middle position and preheat to 350 degrees F. Line a rimmed baking sheet with foil and brush with oil. Combine the mozzarella and Parmesan.

  • Shape half of the meatloaf mixture into a 9- by 5-inch rectangle in the center of the prepared baking sheet. Make a slight indentation down the center and fill with 1/2 cup of the cheese mixture. Top with the remaining meatloaf mixture and pat to form a loaf with a slightly rounded top, making sure to pinch and seal the sides.

  • Top the meatloaf with one-third of the sauce and sprinkle with one-third of the remaining cheese mixture. Lay 4 lasagna noodles, crosswise and slightly overlapping, over the meatloaf, completely covering. Top with another one-third each of sauce and cheese mixture. Repeat with the remaining noodles, sauce and cheese.

  • Bake until the meatloaf reaches an internal temperature of 165 degrees F, 40 to 45 minutes. Sprinkle with parsley and let cool slightly. Slice and serve with dollops of ricotta.

  • Copyright 2013 Television Food Network, G.P. All rights reserved

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    Easy Comfort Food Recipes