A zesty meatloaf with your favorite pizza toppings

A zesty meatloaf with your favorite pizza toppings

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.

Buon appetito!

Pizza-Maker’s Meatloaf Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4-6
Ingredients
  • 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
Instructions
  1. Pre-heat the oven to 425 degrees.
  2. Squeeze out the water from the soaking stale bread.
  3. Put the beef, eggs, bread, 3-tablespoons of the grated pecorino, salt and pepper to taste in a large bowl.
  4. Mix the ingredients well with your hands or a spatula.
  5. Put the meatloaf mixture in a well-buttered 10-inch round casserole or pie dish.
  6. Pat the meatloaf down to form a “crust” on the bottom and about 2-inches up the side of the dish.
  7. Cover the top of the meatloaf with the chopped tomatoes.
  8. Scatter the ripped basil and sprinkle the oregano over the tomatoes.
  9. Scatter the mozzarella evenly over the tomatoes.
  10. Sprinkle the remaining grated pecorino on top of the mozzarella.
  11. Bake in the oven until the crust is golden and the cheese on top is melted.
  12. Let the meatloaf rest for 5 minutes before serving,