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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Made this for dinner last night, absolutely loved it! Had to cook it a little longer than the recipe called for, but I think I may have just made the lower layer of meatloaf a little too thick. Otherwise, this was great!
So glad you liked it!
Delicious recipe
Excellent post
This looks like something I will enjoy. Anxious to try it.
Looks yummy! Would you add the mushrooms and spinach in with the meat mixture or in with the cheese? Wondering what your recommendation would be for the best texture outcome. Thanks!
I would probably put it in with the actual meat mixture. You can cut it finely and add in and it would add a nice additional texture.
Pizza and meatloaf are the perfect combo. We love having this for dinner cause its so filling!
This looks so awesome. It was so flavor packed and easy to make. Loved all the tips.
I love this idea of combining pizza and meatloaf! It’s a hearty, satisfying meal that my family loved!
I’m not a huge fan of regular meatloaf, but this pizza meatloaf was amazing! So full of flavor and we will be making it again soon!
OO Delicious! I would happily tuck into anything with Pizza Flavors. Meatloaf sounds innovative!