Eggplant Parmesan Meatloaf

2 pounds organic ground beef
2/3 cup organic basil, chopped
2/3 cup organic Parmesan cheese, finely grated
2/3 cup organic tomato sauce
1/3 cup organic panko breadcrumbs
1 1/2 tsp sea salt
1 tsp ground organic black pepper
4 large organic garlic cloves, minced
2 organic eggs, at room temperature
1 organic onion, finely chopped
1/4 cup organic olive oil
1 large organic eggplant, cut into 1/2-inch thick slices
1/4 tsp sea salt
1/4 tsp ground organic black pepper
1/2 cup organic tomato sauce, plus extra for serving
1/2 cup organic whole milk mozzarella, coarsely grated


  1. Preheat the oven to 375°.
  2. For the meatloaf: In a large bowl, mix together the ground beef, basil, Parmesan, tomato sauce, breadcrumbs, salt, pepper, garlic, eggs and onions until combined. Press the mixture into the bottom of a nonstick baking sheet. Bake until a thermometer reaches 160°, about 20-25 minutes.
  3. For the eggplant: In a large skillet, heat the oil over medium heat. In batches, add the eggplant slices and cook until lightly browned, 2 to 3 minutes. Turn the slices over and season with salt and pepper. Cook for 2 to 3 minutes longer.
  4. Arrange the eggplant slices on top of the meatloaf in a single layer. Spoon 1 to 1 1/2 tbsp of the tomato sauce onto the center of each eggplant slice. Top with the mozzarella and bake until cheese is just melted, an additional 5 minutes.
  5. Cut into 6 to 8 squares and serve with additional sauce.