Eggplant Parmesan wrapped Meatloaf

3.0/5 rating (2 votes)
Eggplant Parmesan wrapped Meatloaf

I have this weekly ritual. Cleaning out the refrigerator. I have been super busy cooking and creating new recipes that I found 1/2 red pepper, onions and miscellaneous mushrooms. Not to mention a couple of eggplants. I also had 1/2 pound of ground beef, ground pork and ground veal. I am sure it was left over from meatballs I made last week. So I was thinking about an easy meal to make with all of these ingredients. I love one pot meals and this meatloaf was perfect.

I never imagined eggplant parmesan and meatloaf in one dish but I am so glad this meal inspired me. It is a perfect paleo recipe and hearty meal. Of course Italian style!

You can just use ground beef or even ground chicken. All together I used 1 1/2 pounds of meat.

This is what I did!



  • 1 tablespoon olive oil (and more)
  • 1/2 cup yellow onion, diced
  • 1/2 red pepper, diced
  • 4 ounces mushrooms, diced
  • 2 cloves garlic, minced
  • 4-5 teaspoons sea salt, divided
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 pound ground veal
  • 1 large egg
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes, optional
  • 1/2 cup marinara, divided
  • 1 teaspoon freshly ground pepper
  • 1 medium eggplant, sliced thin (length wise)
  • Fresh mozzarella cheese, optional


  1. Preheat oven to 350 degrees F. In a medium sauté pan over medium heat add 1 tablespoon olive oil. Once heated add onions, pepper and mushrooms. Cook for 4 minutes then add in garlic and 1 teaspoon sea salt. After 1 minute take pan off stove and let mixture cool.

  2. In a large bowl add beef, pork and veal. Use a fork to combine meats. Add in egg, parsley, oregano, basil and red pepper flakes. Combine mixture well. Add in onion mixture and 1/4 cup marinara sauce then mix together.

  3. Take eggplant slices and season with sea salt and press a clean paper towel to remove some of the liquid.

  4. Using a loaf pan coat with olive oil. Take slices of eggplant and set inside the loaf pan (standing up above the pan a little). Add meatloaf mixture to the pan covering the bottom layer of the eggplant. Fold the top of the eggplant over to the meat and add 1 to 1 1/2 slices of eggplant to the top. Drizzle with olive oil.

  5. Bake for 45 minutes.

  6. Top with remaining 1/4 cup marinara and add mozzarella cheese (if you desire). Bake for an additional 15 minutes. Let cool, remove from pan using a spatula, slice and enjoy!

Comments (1)

  • Brian Martin

    Brian Martin

    28 March 2020 at 22:58 |
    This is so cool, I am definitely going to make this, thank you!

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