Pizza Meatloaf (Printer-friendly)
Savory loaf of ground beef and pork layered with pizza sauce, mozzarella, and pepperoni for a hearty family meal.
# What You Need:
→ Meats
01 - 1 lb ground beef
02 - 1/2 lb 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 tbsp chopped fresh parsley
09 - 1 tsp dried oregano
10 - 1/2 tsp dried basil
11 - 1/2 tsp kosher salt
12 - 1/4 tsp 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
16 - 1/3 cup grated Parmesan cheese
# How to Make It:
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; avoid overmixing to keep the texture tender.
03 - Press half the meat mixture evenly into the bottom of the prepared loaf pan.
04 - Spread half the pizza sauce over the meat, sprinkle with half the mozzarella, and arrange half the pepperoni slices on top.
05 - Cover with the remaining meat mixture, pressing gently to form an even loaf shape and seal the edges.
06 - Spoon the remaining pizza sauce over the top, followed by the rest of the mozzarella and pepperoni. Finish with an even layer of grated 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 2 to 3 minutes at the end.
08 - Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute. Serve warm with extra pizza sauce on the side if desired.
# Expert Tips:
01 -
- The layered cheese and pepperoni middle means every single slice has a gooey pizza surprise hidden inside.
- Kids who normally turn their noses up at meatloaf will empty their plates without a single complaint.
- It reheats beautifully the next day, making it almost better as leftovers than fresh from the oven.
02 -
- Overmixing the meat is the fastest way to end up with a dense tough loaf, so stop as soon as everything looks evenly combined.
- Letting the meatloaf rest before slicing is not optional because if you cut too early the cheese filling will pour out and the slices will fall apart.
03 -
- Wet your hands slightly before pressing the meat into the pan because it prevents sticking and gives you a smoother surface.
- A quick blast under the broiler for those last two minutes transforms the cheese from melted to magnificent, so never skip that step.