1 Video | Photo: Eggplant Parmesan Meatloaf Recipe
Ingredients
Meatloaf:
- 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
Eggplant:
- 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
Directions
Preheat the oven to 375 degrees F.
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. Press the mixture onto the bottom of a nonstick baking sheet. Bake until cooked through or when an instant read thermometer registers 160 degrees F when inserted into the meatloaf, 20 to 25 minutes.
For the eggplant: 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.
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.
Cut into 6 to 8 squares and serve with additional tomato-basil sauce.
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By tasturdy
Billings, MT
on March 25, 2013
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Delicious! I made mine as mini loaves...kind of giant, mounded meat balls. I roasted the eggplant instead of frying. I didn't think I liked eggplant but I had some I needed to do something with & I happened to see this episode so, I decided to give it a try. This was the best meatloaf I've ever made! Full of flavor! I highly recommend it.
By marya_10505299
San Diego, CA
on March 19, 2013
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I took everyone's suggestions and did not add as much salt per the recipe. I didn't have a problem with the excess fat/grease. In the past, I've never had much success in making meatloaf; they turned out either too mushy or too hard, not flavorful. But this recipe finally made me succeed in making the perfect meatloaf. So much, that my 9 year old daughter told me this is now her favorite meal (probably until I make the next delicious meal from Giada. It's also a great way to incorporate eggplant, which I love.
By mboehret
on March 19, 2013
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Giada has never been a favorite of mine, but I had the chance to watch this episode, and found this recipe really intriguing. I had to try it, and a couple of weeks later (i.e. last night, I made it! Was it ever fantastic!
I did have a bit of an issue with a little too much grease (would love a recommendation but it still had a wonderful flavor that this will be made again and again.
For now, leftovers!
Read all 16 reviews