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Meatloaf Lasagna

Meatloaf Lasagna
Prep Time
1h
Cook Time
45 min
Yields
8 servings

Two comfort food favorites come together to make a crowd-pleasing and fun new dish. We love that you get satisfying meatloaf and cheesy, saucy lasagna in every bite. To save time, you can use 1 cup of your favorite prepared red sauce.

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ingredients

Kosher salt
8
sheets dried lasagna noodles (about 6 oz)
1
Tbsp olive oil, plus more for tossing and greasing
2
cloves garlic, 1 thinly sliced and 1 finely grated
Pinch crushed red pepper flakes
1
(14-oz) can whole peeled plum tomatoes, crushed by hand
2
- 3 sprigs fresh basil
5
slices bacon
12
oz ground beef chuck
12
oz ground pork
1
cup plain dried breadcrumbs
½
yellow onion, grated
¼
cup chopped fresh parsley, plus more for garnish
1
Tbsp tomato paste
1
Tbsp Worcestershire sauce
2
large eggs
Freshly ground black pepper
2
cups shredded part-skim mozzarella
¼
cup grated Parmesan
Ricotta, for serving
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directions

Step 1

Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Drain and toss with olive oil, to keep them from sticking, and let cool.

Step 2

Meanwhile, make the tomato sauce. Heat the oil, sliced garlic, red pepper flakes and 1/2 teaspoon salt in a large skillet over medium heat. Stir as the oil heats up; once it shimmers, add the crushed tomatoes, 3/4 cup water and the basil. Bring to a high simmer and cook, stirring occasionally, until the sauce thickens slightly and the water has evaporated, 15 to 20 minutes (will be about 1 cup). Remove from the heat and let cool to room temperature.

Step 3

Arrange the bacon in a large skillet and cook over medium heat until brown and crispy, 4 to 5 minutes per side. Remove and finely chop when cool enough to handle.

Step 4

Combine the bacon, beef, pork, breadcrumbs, onion, parsley, grated garlic, tomato paste, Worcestershire sauce, eggs, 1 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Use your hands to thoroughly combine.

Step 5

Adjust an oven rack to the middle position and preheat to 350ºF. Line a rimmed baking sheet with foil and brush with oil. Combine the mozzarella and Parmesan.

Step 6

Shape half of the meatloaf mixture into a 9- by 5-inch rectangle in the center of the prepared baking sheet. Make a slight indentation down the center and fill with 1/2 cup of the cheese mixture. Top with the remaining meatloaf mixture and pat to form a loaf with a slightly rounded top, making sure to pinch and seal the sides.

Step 7

Top the meatloaf with one-third of the sauce and sprinkle with one-third of the remaining cheese mixture. Lay 4 lasagna noodles, crosswise and slightly overlapping, over the meatloaf, completely covering. Top with another one-third each of sauce and cheese mixture. Repeat with the remaining noodles, sauce and cheese.

Step 8

Bake until the meatloaf reaches an internal temperature of 165ºF, 40 to 45 minutes. Sprinkle with parsley and let cool slightly. Slice and serve with dollops of ricotta.

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My rating for Meatloaf Lasagna
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