Description
Pizza night meets classic comfort food in this irresistible Pizza Meatloaf. It’s juicy and flavorful, stuffed with melty mozzarella, tangy marinara, and pepperoni, then topped with more sauce and cheese for that unmistakable pizza vibe. Familiar, fun, and incredibly satisfying, this is the kind of dinner that gets requested again and again.
Ingredients
Meatloaf
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2 lbs ground beef (80/20 for best juiciness)
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1 cup Italian-style breadcrumbs
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2 large eggs
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½ cup milk
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½ cup grated Parmesan cheese
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1 tsp Italian seasoning
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1 tsp garlic powder
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½ tsp salt
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½ tsp black pepper
Filling & Topping
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¾ cup shredded mozzarella cheese (for filling)
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½ cup shredded mozzarella cheese (for topping)
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15–20 slices pepperoni
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½ cup marinara sauce (for filling)
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½ cup marinara sauce (for topping)
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Optional: fresh basil or parsley for garnish
Instructions
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Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
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Mix meatloaf base: In a large bowl, gently combine ground beef, breadcrumbs, eggs, milk, Parmesan, Italian seasoning, garlic powder, salt, and pepper until just mixed.
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Shape the base: Place a little over half the meat mixture on the baking sheet and shape into a 1-inch-thick oval or rectangle.
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Add filling: Spread ½ cup marinara over the base, leaving a 1-inch border. Sprinkle with ¾ cup mozzarella and layer with pepperoni.
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Seal: Gently cover with remaining meat mixture, sealing edges well.
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Top: Spread remaining marinara on top and sprinkle with the remaining mozzarella. Add extra pepperoni if desired.
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Bake: Bake for 55–65 minutes, until internal temperature reaches 160°F (71°C).
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Rest: Let rest for 10 minutes before slicing. Garnish and serve.
Notes
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Don’t overmix the meat—this keeps it tender, not dense.
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Use a thermometer for perfect doneness without drying it out.
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Rest before slicing to keep the layers intact and juicy.
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Sheet pan vs. loaf pan: A sheet pan gives more caramelized edges, but a loaf pan works too.