Ingredients
For the Meatloaf:
- Ground Meat: 1.5 lbs ground beef (80/20 or 85/15 recommended for flavor and moisture)
- Ground Pork: 0.5 lb ground pork (adds richness and tenderness; optional, can use all beef)
- Panko Breadcrumbs: 1 cup (provides a lighter texture than regular breadcrumbs)
- Whole Milk: 1/4 cup (or low-fat milk)
- Large Eggs: 2, lightly beaten
- Yellow Onion: 1 small (about 1/2 cup), finely chopped
- Garlic: 3 cloves, minced
- Fresh Parsley: 1/4 cup, chopped
- Dried Oregano: 2 teaspoons
- Dried Basil: 1 teaspoon
- Salt: 1 ½ teaspoons (or to taste)
- Black Pepper: 3/4 teaspoon, freshly ground (or to taste)
- Worcestershire Sauce: 1 tablespoon
- Shredded Low-Moisture Mozzarella Cheese: 1 cup (to be mixed into the meatloaf)
- Mini Pepperoni Slices or Chopped Pepperoni: 1/2 cup (to be mixed into the meatloaf)
- Grated Parmesan Cheese: 1/4 cup
For the Pizza Topping:
- Pizza Sauce: 1 cup (good quality store-bought or homemade)
- Shredded Low-Moisture Mozzarella Cheese: 1.5 – 2 cups (for topping)
- Pepperoni Slices: 30-40 slices (or your favorite pizza toppings like cooked mushrooms, bell peppers, olives)
- Optional Garnish: Fresh basil leaves, extra Parmesan cheese, red pepper flakes
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or aluminum foil (for easy cleanup). If using foil, lightly grease it. You can also use a broiler pan with a rack to allow fat to drip away.
- Sauté Aromatics (Optional but Recommended): In a small skillet, heat a teaspoon of olive oil over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly. This step deepens the flavor, but you can add them raw if short on time.
- Moisten Breadcrumbs: In a large mixing bowl, combine the panko breadcrumbs and milk. Let them sit for 5-10 minutes to allow the breadcrumbs to absorb the liquid. This helps keep the meatloaf moist.
- Combine Meatloaf Ingredients:
- To the bowl with the moistened breadcrumbs, add the ground beef, ground pork (if using), lightly beaten eggs, cooled sautéed onions and garlic (or raw if you skipped step 2), chopped fresh parsley, dried oregano, dried basil, salt, black pepper, Worcestershire sauce, 1 cup of shredded mozzarella, 1/2 cup of mini/chopped pepperoni, and 1/4 cup of grated Parmesan cheese.
- Mix Gently: Using your hands (the best tool for this!), gently combine all the ingredients. Be careful not to overmix. Overmixing can result in a tough, dense meatloaf. Mix just until everything is incorporated.
- Shape the Loaf:
- Transfer the meat mixture to your prepared baking sheet.
- Gently shape the mixture into a rectangular loaf, approximately 9×5 inches and about 2 inches high. Try to make it an even thickness for consistent cooking. Pat it smooth.
- First Bake:
- Place the baking sheet in the preheated oven.
- Bake for 40-45 minutes. The meatloaf will not be fully cooked at this point, but it will be set.
- Drain Fat (If Necessary): Carefully remove the baking sheet from the oven. If there’s a significant amount of accumulated fat around the base of the meatloaf, gently tilt the pan and use a spoon or paper towels to absorb and discard the excess fat.
- Apply Toppings:
- Spread the 1 cup of pizza sauce evenly over the top and sides of the meatloaf.
- Sprinkle the 1.5 – 2 cups of shredded mozzarella cheese evenly over the sauce.
- Arrange the pepperoni slices (and any other desired cooked pizza toppings) over the cheese.
- Second Bake:
- Return the meatloaf to the oven.
- Bake for an additional 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden, and the meatloaf is cooked through. The internal temperature of the meatloaf should reach 160-165°F (71-74°C) when checked with a meat thermometer inserted into the thickest part.
- Rest Before Slicing:
- Once cooked, carefully remove the Pizza Meatloaf from the oven. Let it rest on the baking sheet for at least 10-15 minutes before slicing and serving. This crucial step allows the juices to redistribute, resulting in a moister and more flavorful meatloaf that holds its shape better when sliced.
- Garnish and Serve: Slice into thick portions. Garnish with fresh basil leaves, a sprinkle of extra Parmesan cheese, or red pepper flakes if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 480-550