A pizzaiola (pizza-maker) always has tomato, mozzarella, pecorino, basil and oregano on hand so why not make a meatloaf?
Got 30 minutes? Then you have time to make this tasty meatloaf.
Everything goes into casserole dish and bakes in the oven for 20 minutes.
A variation of my meatloaf recipe forms the pizza “crust”. Top it with chopped San Marzano tomatoes right out of the can, the herbs and cheeses and bake it in a hot oven.
Serve the pizza meatloaf with a salad and a hunk of crusty bread and you have a meal in about a half-hour.
The crusty tender meatloaf is the perfect base for this pizza with a tangy gooey tomato & mozzarella topping.
I like to make sure I have meatloaf leftover. Just heat up a slice or make a sandwich for a quick meal. The meatloaf is even better the next day.
- 1 pound of chopped beef
- 2 ounces pancetta, finely diced
- 2 slices stale bread, soaked in water or milk
- 1 egg
- ½ cup grated pecorino
- 2 tablespoons fresh Italian parsley, chopped
- ½ teaspoon dried oregano
- 2 tablespoons fresh basil, ripped in pieces
- sea salt and freshly grated black pepper
- 1 cup canned San Marzano tomato
- 4 ounces mozzarella, shredded
- Pre-heat the oven to 425 degrees.
- Squeeze out the water from the soaking stale bread.
- Put the beef, eggs, bread, 3-tablespoons of the grated pecorino, salt and pepper to taste in a large bowl.
- Mix the ingredients well with your hands or a spatula.
- Put the meatloaf mixture in a well-buttered 10-inch round casserole or pie dish.
- Pat the meatloaf down to form a “crust” on the bottom and about 2-inches up the side of the dish.
- Cover the top of the meatloaf with the chopped tomatoes.
- Scatter the ripped basil and sprinkle the oregano over the tomatoes.
- Scatter the mozzarella evenly over the tomatoes.
- Sprinkle the remaining grated pecorino on top of the mozzarella.
- Bake in the oven until the crust is golden and the cheese on top is melted.
- Let the meatloaf rest for 5 minutes before serving,