Giada De Laurentiis - Eggplant Parmesan Meatloaf

Eggplant Parmesan Meatloaf

ingredients

6 to 8 servings


Meatloaf 2 pounds ground beefground beef2 ⅔ cup chopped fresh basilbasil leaves⅔ ⅔ cup finely grated Parmesanparmesan cheese⅔ ⅔ cup jarred tomato-basil sauce, such as Giada De Laurentiis for Targettomato basil sauce⅔ ⅓ cup panko breadcrumbspanko (Japanese breadcrumbs)⅓ 2 teaspoons kosher saltkosher salt2 1 teaspoon freshly ground black pepperfreshly ground black pepper1 3 large cloves garlic, mincedgarlic clove3 2 large eggs, at room temperatureegg(s)2 1 small onion, finely choppedonion1
Eggplant ¼ cup extra-virgin olive oilextra-virgin olive oil¼ 1 medium eggplant, trimmed and cut into six to eight ½-inch-thick sliceseggplant1 ¼ teaspoon kosher saltkosher salt¼ ¼ teaspoon finely ground black pepperfreshly ground black pepper¼ ⅓ to ¾ cup of jarred tomato-basil sauce, such as Giada De Laurentiis for Target, plus extra for servingtomato basil sauce¾ ½ cup coarsely grated whole milk mozzarellawhole milk mozarella cheese½

Meatloaf

2 pounds ground beef

⅔ cup chopped fresh basil

⅔ cup finely grated Parmesan

⅔ cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target

⅓ 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

¼ cup extra-virgin olive oil

1 medium eggplant, trimmed and cut into six to eight ½-inch-thick slices

¼ teaspoon kosher salt

¼ teaspoon finely ground black pepper

⅓ to ¾ cup of jarred tomato-basil sauce, such as Giada De Laurentiis for Target, plus extra for serving

½ cup coarsely grated whole milk mozzarella

instructions


Meatloaf Preheat the oven to 375 degrees F. 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.
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.

Meatloaf

Preheat the oven to 375 degrees F.

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.

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.