We all love an old school meatloaf but sometimes you gotta switch it up a bit. I love how this pizza meatloaf tastes like a bomb slice inside that cozy OG package. It starts with a classic base but I pack in some pepperoni then stuff it with cheeses, bake it up and smother it in pizza sauce. That thing is good y’all.
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Video Tutorial
How to Make Pizza Meatloaf
Step 1: Preheat the oven to 375 degrees. Line a 9”x5” loaf pan with parchment paper so that some hangs off the sides for easy removal.
Combine all of the ingredients together in a mixing bowl with the exception of the shredded mozzarella cheese.
Step 2: Form the meat mixture into the shape of the loaf pan and place in the pan. Make a horizontal well down the center of the meatloaf with your hand, wide enough to add the shredded cheese. Place the cheese in the middle of the meatloaf and seal the opening with the meat mixture so that no cheese is exposed. Place in the oven and bake for 50 minutes.
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Step 3: While the meatloaf is baking, add sauce and seasonings and stir together to a medium saucepan or pot over medium heat and cook until it begins to bubble. Turn down heat to low and occasionally stir while the meatloaf is baking.
Step 4: Once the meatloaf is completely baked, remove the meatloaf from the oven and allow to rest for 10 minutes then remove from the pan and place on a serving platter (slide the parchment paper away) then, ladle the sauce over the top and garnish with parsley. Then slice for servings.
Pizza Meatloaf Recipe
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Ingredients
For the Meatloaf
- 2 lbs ground beef or ground turkey
- 1/2 cup pepperoni chopped
- 3 tbsp fresh parsley chopped
- 2 garlic cloves minced
- 2 large eggs
- 3/4 cup Italian breadcrumbs
- 1/3 cup milk
- 1/2 tbsp seasoned salt
- 2 1/2 tsp Italian seasoning
- 1/4 tsp black pepper
- 2 cups shredded mozzarella cheese
For the Sauce
- 32 oz pizza sauce
- 1 tbsp fresh parsley chopped plush more for garnish
- 2 tsp garlic powder
- 2 tsp dried oregano
- 1 tsp dried basil
- 1/8 tsp red pepper flakes
Instructions
For the Meatloaf
- Preheat the oven to 375 degrees. Line a 9”x5” loaf pan with parchment paper so that some hangs off the sides for easy removal.
- Combine all of the ingredients together in a mixing bowl with the exception of the shredded mozzarella cheese.
- Form the meat mixture into the shape of the loaf pan and place in the pan.
- Make a horizontal well down the center of the meatloaf with your hand, wide enough to add the shredded cheese. Place the cheese in the middle of the meatloaf and seal the opening with the meat mixture so that no cheese is exposed.
- Place in the oven and bake for 50 minutes. The easiest and most efficient way to tell if meatloaf is done is by inserting a meat thermometer into the thickest part. If the thermometer reads at least 165 degrees, you’re good to go!
For the Sauce
- While the meatloaf is baking, add sauce and seasonings and stir together to a medium saucepan or pot over medium heat and cook until it begins to bubble.
- Turn down heat to low and occasionally stir while the meatloaf is baking.
- Once the meatloaf is completely baked, remove the meatloaf from the oven and allow to rest for 10 minutes then remove from the pan and place on a serving platter (slide the parchment paper away) then, ladle the sauce over the top and garnish with parsley.
- Then slice for servings.
Notes
Storage
Store any leftover meatloaf in an airtight container for up to 3 days. If you don’t think you’ll eat the leftovers in that time, go ahead and follow the freezing instructions below.Can it be frozen?
Yep! You can freeze meatloaf cooked or uncooked for up to 6 months. If it’s cooked, I like to cut it into individual servings and wrap each one in aluminum foil. Place the wrapped slices in a zip top freezer bag. You can also freeze the entire loaf (cooked or uncooked) using this same method, just don’t slice it first. When ready to eat, thaw the meatloaf in the fridge overnight. If it hasn’t been cooked yet, just follow my instructions. If you’re reheating it, bake for 10-15 minutes at 350 degrees or until heated through.Nutrition
Recipe Help
- Switch Up the Fillings: Go strong with more pepperoni, bacon, onions, peppers, spinach, mushrooms or whatever you love on your pizza!
- Pink is Fine: Don’t be concerned if there’s a little bit of pink in the center of the pizza meatloaf. As long as the thermometer reads the correct temperature (if the thermometer reads at least 165 degrees in the center, you’re good to go) it’s okay to eat. If you wait for the center to turn brown, it will end up dry y’all.
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For starters, i love this meatloaf. I just have to know how in the world to keep the sauce from exploding everywhere? The recipe says when it starts to turn it down on low that’s what I do but with each little bubble there’s an explosion of sauce spatters all over my stove. I put a lid on it to contain it, but I feel like that defeats the point of cooking it down.
You might not be using a tall enough/big enough pot. I’d try a bigger one next time you make it.