| Level: | Easy |
| Total: | 55 min |
| Active: | 55 min |
| Yield: | 6 to 8 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 488 |
| Total Fat | 36 g |
| Saturated Fat | 13 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 29 g |
| Cholesterol | 142 mg |
| Sodium | 642 mg |
Reviews
My husband and I loved this recipe. It was easy to make and taste great!
Just made this and OMG, it’s great… The 7.1 earthquake didn’t even diminish this meatloaf… I think I’ll cook the Eggplant just a little different, but definitely gonna make this again, and again…
Amazing. Simple.
Before I try this, I was told that eggplant had to be “sweated” with salt for 20-30 minutes before
cooking it?? Anyone have advice on this?
cooking it?? Anyone have advice on this?
Delicious! Even my extremely picky spouse loved it!
Amazing Meatloaf! I took it up a notch and added a dollop of Ricotta cheese on top of the marinara then topped it off with mozzarella!
Made this tonight with half venison and half ground beef…it was fantastic. The meat loaf was extremely flavorful and the eggplant on top was perfect. My new GO-TO meatloaf!
Great taste. Question here for everyone…….anyone know where to get Giada’s sauce since it is no longer available at Target?
Wow, this is incredible. So full of flavor (and I even forgot the basil). Served with mashed yukon gold potatoes. I savored every bite.
This is the best meatloaf I’ve made! I also decreased the amount of salt, and added a bit of tomato sauce on top prior to putting it into the oven. Delish!!