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Meatloaf Pizza

Meatloaf Pizza



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Preheat the oven to 375 F.

In a large bowl mix the ricotta cheese, Parmesan, red pepper flakes, parsley, oregano, basil, garlic, salt and pepper.

Next, add the ground beef, eggs, and breadcrumbs to the bowl. Mix to combine all the ingredients well.

Form the meat mixture into a ball and place on a parchment paper (or tinfoil) lined sheet pan.

Push and shape the ball of meat into a pizza crust shape (approximately the size of a dinner plate).

Place in the oven for 25 minutes to cook the meatloaf pizza crust.

When the meatloaf comes out of the oven, drain excess grease from the sheet tray. (Be careful: use a spoon to hold the meatloaf so it does not fall off sheet tray).

Add the marinara sauce on top, then the cheese, and finally the pepperoni (or your favorite toppings).

Place the meatloaf pizza back in the oven for 10-15 minutes. It is ready when the cheese melts and is bubbly.


  • 2 pounds ground beef
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (4.5 ounce) can chopped mushrooms, drained
  • 2 large eggs, beaten
  • ½ cup bread crumbs
  • 2 tablespoons ground black pepper
  • 1 tablespoon Italian seasoning
  • 1 tablespoon minced garlic cloves
  • 1 (4.5 ounce) can diced black olives
  • ½ cup pepperoni slices
  • 2 cups shredded mozzarella cheese

Preheat the oven to 375 degrees F (190 degrees C).

Combine beef, tomatoes, mushrooms, eggs, bread crumbs, pepper, Italian seasoning, and garlic in a large bowl. Set aside a few teaspoons of olives for the topping add remaining olives to the bowl. Knead with your hands until fully mixed.

Divide 1/2 of the beef mixture between two 8-1/2x4-1/2-inch metal or glass loaf pans, filling each halfway. Use your fingers to create a canoe shape lengthwise down the middle of each loaf. Place a layer of pepperoni slices down the middle cover with a layer of mozzarella cheese. Repeat with another layer of pepperoni slices and cheese. Reserve a handful of cheese for the topping.

Cover the pepperoni and cheese with the remaining beef mixture. Top meatloaves with a sprinkle of cheese and black olives.

Bake in the preheated oven until beef is no longer pink, about 50 minutes.


  • 2 pounds ground beef
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (4.5 ounce) can chopped mushrooms, drained
  • 2 large eggs, beaten
  • ½ cup bread crumbs
  • 2 tablespoons ground black pepper
  • 1 tablespoon Italian seasoning
  • 1 tablespoon minced garlic cloves
  • 1 (4.5 ounce) can diced black olives
  • ½ cup pepperoni slices
  • 2 cups shredded mozzarella cheese

Preheat the oven to 375 degrees F (190 degrees C).

Combine beef, tomatoes, mushrooms, eggs, bread crumbs, pepper, Italian seasoning, and garlic in a large bowl. Set aside a few teaspoons of olives for the topping add remaining olives to the bowl. Knead with your hands until fully mixed.

Divide 1/2 of the beef mixture between two 8-1/2x4-1/2-inch metal or glass loaf pans, filling each halfway. Use your fingers to create a canoe shape lengthwise down the middle of each loaf. Place a layer of pepperoni slices down the middle cover with a layer of mozzarella cheese. Repeat with another layer of pepperoni slices and cheese. Reserve a handful of cheese for the topping.

Cover the pepperoni and cheese with the remaining beef mixture. Top meatloaves with a sprinkle of cheese and black olives.

Bake in the preheated oven until beef is no longer pink, about 50 minutes.


  • 2 pounds ground beef
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (4.5 ounce) can chopped mushrooms, drained
  • 2 large eggs, beaten
  • ½ cup bread crumbs
  • 2 tablespoons ground black pepper
  • 1 tablespoon Italian seasoning
  • 1 tablespoon minced garlic cloves
  • 1 (4.5 ounce) can diced black olives
  • ½ cup pepperoni slices
  • 2 cups shredded mozzarella cheese

Preheat the oven to 375 degrees F (190 degrees C).

Combine beef, tomatoes, mushrooms, eggs, bread crumbs, pepper, Italian seasoning, and garlic in a large bowl. Set aside a few teaspoons of olives for the topping add remaining olives to the bowl. Knead with your hands until fully mixed.

Divide 1/2 of the beef mixture between two 8-1/2x4-1/2-inch metal or glass loaf pans, filling each halfway. Use your fingers to create a canoe shape lengthwise down the middle of each loaf. Place a layer of pepperoni slices down the middle cover with a layer of mozzarella cheese. Repeat with another layer of pepperoni slices and cheese. Reserve a handful of cheese for the topping.

Cover the pepperoni and cheese with the remaining beef mixture. Top meatloaves with a sprinkle of cheese and black olives.

Bake in the preheated oven until beef is no longer pink, about 50 minutes.


  • 2 pounds ground beef
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (4.5 ounce) can chopped mushrooms, drained
  • 2 large eggs, beaten
  • ½ cup bread crumbs
  • 2 tablespoons ground black pepper
  • 1 tablespoon Italian seasoning
  • 1 tablespoon minced garlic cloves
  • 1 (4.5 ounce) can diced black olives
  • ½ cup pepperoni slices
  • 2 cups shredded mozzarella cheese

Preheat the oven to 375 degrees F (190 degrees C).

Combine beef, tomatoes, mushrooms, eggs, bread crumbs, pepper, Italian seasoning, and garlic in a large bowl. Set aside a few teaspoons of olives for the topping add remaining olives to the bowl. Knead with your hands until fully mixed.

Divide 1/2 of the beef mixture between two 8-1/2x4-1/2-inch metal or glass loaf pans, filling each halfway. Use your fingers to create a canoe shape lengthwise down the middle of each loaf. Place a layer of pepperoni slices down the middle cover with a layer of mozzarella cheese. Repeat with another layer of pepperoni slices and cheese. Reserve a handful of cheese for the topping.

Cover the pepperoni and cheese with the remaining beef mixture. Top meatloaves with a sprinkle of cheese and black olives.

Bake in the preheated oven until beef is no longer pink, about 50 minutes.


  • 2 pounds ground beef
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (4.5 ounce) can chopped mushrooms, drained
  • 2 large eggs, beaten
  • ½ cup bread crumbs
  • 2 tablespoons ground black pepper
  • 1 tablespoon Italian seasoning
  • 1 tablespoon minced garlic cloves
  • 1 (4.5 ounce) can diced black olives
  • ½ cup pepperoni slices
  • 2 cups shredded mozzarella cheese

Preheat the oven to 375 degrees F (190 degrees C).

Combine beef, tomatoes, mushrooms, eggs, bread crumbs, pepper, Italian seasoning, and garlic in a large bowl. Set aside a few teaspoons of olives for the topping add remaining olives to the bowl. Knead with your hands until fully mixed.

Divide 1/2 of the beef mixture between two 8-1/2x4-1/2-inch metal or glass loaf pans, filling each halfway. Use your fingers to create a canoe shape lengthwise down the middle of each loaf. Place a layer of pepperoni slices down the middle cover with a layer of mozzarella cheese. Repeat with another layer of pepperoni slices and cheese. Reserve a handful of cheese for the topping.

Cover the pepperoni and cheese with the remaining beef mixture. Top meatloaves with a sprinkle of cheese and black olives.

Bake in the preheated oven until beef is no longer pink, about 50 minutes.


  • 2 pounds ground beef
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (4.5 ounce) can chopped mushrooms, drained
  • 2 large eggs, beaten
  • ½ cup bread crumbs
  • 2 tablespoons ground black pepper
  • 1 tablespoon Italian seasoning
  • 1 tablespoon minced garlic cloves
  • 1 (4.5 ounce) can diced black olives
  • ½ cup pepperoni slices
  • 2 cups shredded mozzarella cheese

Preheat the oven to 375 degrees F (190 degrees C).

Combine beef, tomatoes, mushrooms, eggs, bread crumbs, pepper, Italian seasoning, and garlic in a large bowl. Set aside a few teaspoons of olives for the topping add remaining olives to the bowl. Knead with your hands until fully mixed.

Divide 1/2 of the beef mixture between two 8-1/2x4-1/2-inch metal or glass loaf pans, filling each halfway. Use your fingers to create a canoe shape lengthwise down the middle of each loaf. Place a layer of pepperoni slices down the middle cover with a layer of mozzarella cheese. Repeat with another layer of pepperoni slices and cheese. Reserve a handful of cheese for the topping.

Cover the pepperoni and cheese with the remaining beef mixture. Top meatloaves with a sprinkle of cheese and black olives.

Bake in the preheated oven until beef is no longer pink, about 50 minutes.


  • 2 pounds ground beef
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (4.5 ounce) can chopped mushrooms, drained
  • 2 large eggs, beaten
  • ½ cup bread crumbs
  • 2 tablespoons ground black pepper
  • 1 tablespoon Italian seasoning
  • 1 tablespoon minced garlic cloves
  • 1 (4.5 ounce) can diced black olives
  • ½ cup pepperoni slices
  • 2 cups shredded mozzarella cheese

Preheat the oven to 375 degrees F (190 degrees C).

Combine beef, tomatoes, mushrooms, eggs, bread crumbs, pepper, Italian seasoning, and garlic in a large bowl. Set aside a few teaspoons of olives for the topping add remaining olives to the bowl. Knead with your hands until fully mixed.

Divide 1/2 of the beef mixture between two 8-1/2x4-1/2-inch metal or glass loaf pans, filling each halfway. Use your fingers to create a canoe shape lengthwise down the middle of each loaf. Place a layer of pepperoni slices down the middle cover with a layer of mozzarella cheese. Repeat with another layer of pepperoni slices and cheese. Reserve a handful of cheese for the topping.

Cover the pepperoni and cheese with the remaining beef mixture. Top meatloaves with a sprinkle of cheese and black olives.

Bake in the preheated oven until beef is no longer pink, about 50 minutes.


  • 2 pounds ground beef
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (4.5 ounce) can chopped mushrooms, drained
  • 2 large eggs, beaten
  • ½ cup bread crumbs
  • 2 tablespoons ground black pepper
  • 1 tablespoon Italian seasoning
  • 1 tablespoon minced garlic cloves
  • 1 (4.5 ounce) can diced black olives
  • ½ cup pepperoni slices
  • 2 cups shredded mozzarella cheese

Preheat the oven to 375 degrees F (190 degrees C).

Combine beef, tomatoes, mushrooms, eggs, bread crumbs, pepper, Italian seasoning, and garlic in a large bowl. Set aside a few teaspoons of olives for the topping add remaining olives to the bowl. Knead with your hands until fully mixed.

Divide 1/2 of the beef mixture between two 8-1/2x4-1/2-inch metal or glass loaf pans, filling each halfway. Use your fingers to create a canoe shape lengthwise down the middle of each loaf. Place a layer of pepperoni slices down the middle cover with a layer of mozzarella cheese. Repeat with another layer of pepperoni slices and cheese. Reserve a handful of cheese for the topping.

Cover the pepperoni and cheese with the remaining beef mixture. Top meatloaves with a sprinkle of cheese and black olives.

Bake in the preheated oven until beef is no longer pink, about 50 minutes.


  • 2 pounds ground beef
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (4.5 ounce) can chopped mushrooms, drained
  • 2 large eggs, beaten
  • ½ cup bread crumbs
  • 2 tablespoons ground black pepper
  • 1 tablespoon Italian seasoning
  • 1 tablespoon minced garlic cloves
  • 1 (4.5 ounce) can diced black olives
  • ½ cup pepperoni slices
  • 2 cups shredded mozzarella cheese

Preheat the oven to 375 degrees F (190 degrees C).

Combine beef, tomatoes, mushrooms, eggs, bread crumbs, pepper, Italian seasoning, and garlic in a large bowl. Set aside a few teaspoons of olives for the topping add remaining olives to the bowl. Knead with your hands until fully mixed.

Divide 1/2 of the beef mixture between two 8-1/2x4-1/2-inch metal or glass loaf pans, filling each halfway. Use your fingers to create a canoe shape lengthwise down the middle of each loaf. Place a layer of pepperoni slices down the middle cover with a layer of mozzarella cheese. Repeat with another layer of pepperoni slices and cheese. Reserve a handful of cheese for the topping.

Cover the pepperoni and cheese with the remaining beef mixture. Top meatloaves with a sprinkle of cheese and black olives.

Bake in the preheated oven until beef is no longer pink, about 50 minutes.


  • 2 pounds ground beef
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (4.5 ounce) can chopped mushrooms, drained
  • 2 large eggs, beaten
  • ½ cup bread crumbs
  • 2 tablespoons ground black pepper
  • 1 tablespoon Italian seasoning
  • 1 tablespoon minced garlic cloves
  • 1 (4.5 ounce) can diced black olives
  • ½ cup pepperoni slices
  • 2 cups shredded mozzarella cheese

Preheat the oven to 375 degrees F (190 degrees C).

Combine beef, tomatoes, mushrooms, eggs, bread crumbs, pepper, Italian seasoning, and garlic in a large bowl. Set aside a few teaspoons of olives for the topping add remaining olives to the bowl. Knead with your hands until fully mixed.

Divide 1/2 of the beef mixture between two 8-1/2x4-1/2-inch metal or glass loaf pans, filling each halfway. Use your fingers to create a canoe shape lengthwise down the middle of each loaf. Place a layer of pepperoni slices down the middle cover with a layer of mozzarella cheese. Repeat with another layer of pepperoni slices and cheese. Reserve a handful of cheese for the topping.

Cover the pepperoni and cheese with the remaining beef mixture. Top meatloaves with a sprinkle of cheese and black olives.

Bake in the preheated oven until beef is no longer pink, about 50 minutes.


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