Pizza Meatloaf (Printable)
Meatloaf layered with pizza sauce, mozzarella, pepperoni and Italian herbs — an easy, crowd-pleasing weeknight main.
# What You'll Need:
→ Meats
01 - 1 pound ground beef
02 - 1/2 pound ground pork
→ Vegetables & Aromatics
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
→ Binding & Seasoning
05 - 2 large eggs
06 - 1 cup breadcrumbs
07 - 1/4 cup whole milk
08 - 2 tablespoons fresh parsley, chopped
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried basil
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon black pepper
→ Pizza Layers & Topping
13 - 1/2 cup pizza sauce, plus extra for serving
14 - 1 cup shredded mozzarella cheese
15 - 1/2 cup sliced pepperoni or turkey pepperoni
16 - 1/3 cup grated Parmesan cheese
# How-To Steps:
01 - Preheat oven to 350°F. Line a loaf pan with parchment paper or lightly grease it.
02 - In a large bowl, combine ground beef, ground pork, onion, garlic, eggs, breadcrumbs, milk, parsley, oregano, basil, salt, and pepper. Mix until just combined, being careful not to overwork the meat.
03 - Press half of the meat mixture evenly into the bottom of the prepared loaf pan.
04 - Spread half the pizza sauce over the meat layer. Sprinkle with half the mozzarella and arrange half the pepperoni slices on top.
05 - Cover with the remaining meat mixture, pressing gently to shape into an even loaf.
06 - Spoon the remaining pizza sauce over the top of the loaf. Layer the rest of the mozzarella and pepperoni on top, then finish with a generous sprinkling of Parmesan cheese.
07 - Bake for 50 to 55 minutes, or until the internal temperature reaches 160°F. For a golden, bubbly cheese top, broil for an additional 2 to 3 minutes.
08 - Remove from the oven and let the meatloaf rest for 10 minutes before slicing. Serve warm with extra pizza sauce on the side if desired.
# Expert Advice:
01 -
- It gives you all the comfort of pizza night without having to deal with dough or delivery fees.
- The layered cheese center means every single slice has a gooey surprise waiting inside.
02 -
- Do not skip the resting time, because slicing too early causes the cheese filling to spill out and the loaf to fall apart on your plate.
- Pressing the top meat layer gently but firmly around the edges is the trick to keeping all that melted cheese contained during baking.
03 -
- Wet your hands slightly before pressing the meat mixture into the pan so it does not stick to your fingers and you get a smoother surface.
- Let the meatloaf cool in the pan for the full 10 minutes before turning it out, because the structure continues to set as it sits and your slices will be much cleaner.