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Meatloaf Open-Facers
Ingredients
-
4
1/2-inch slices eggplant
-
2
tablespoons olive oil
-
Salt and black pepper
-
1
17 ounce package refrigerated meatloaf with tomato sauce
-
4
1-inch diagonal slices Italian bread, toasted
-
1/2
cup no-salt-added tomato sauce
-
1/4
cup finely shredded Parmesan cheese (optional)
Directions
1. Brush eggplant on both sides with oil. Sprinkle with salt and pepper. Place eggplant slices on unheated rack of broiler pan. Broil 3 to 4 inches from heat for 2 to 3 minutes per side or until browned.
2. Meanwhile, slice meat; place in large skillet. Pour sauce over slices. Cook over medium-high heat 6 minutes or until heated through.
3. Place meatloaf slices on toast; top with eggplant, any remaining sauce, and cheese. Makes 4 servings.
Nutrition Facts
(Meatloaf Open-Facers)
- Servings Per Recipe 4,
- Calories 327,
- Protein (gm) 27,
- Carbohydrate (gm) 21,
- Fat, total (gm) 16,
- Cholesterol (mg) 64,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 4,
- Vitamin A (IU) 97,
- Vitamin C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 65,
- Sodium (mg) 707,
- Potassium (mg) 187,
- Calcium (DV %) 30,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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