Who says you have to choose between pizza night and comfort food? This Pizza Meatloaf combines all your favorite pizza flavors—pepperoni, mozzarella, and tomato sauce—baked into a tender, juicy meatloaf. It’s a fun, family-friendly twist on two classics that’s surprisingly simple to make.
Craving a delicious Pizza Meatloaf? You've come to the right spot! From Meatloaf Recipes favorites to amazing Chicken recipes, there's something here for everyone.
Why You’ll Love This Pizza Meatloaf
- Ultimate Comfort Mashup: Hearty meatloaf texture meets irresistible pizza taste.
- Family-Friendly: A surefire crowd-pleaser for even the pickiest eaters.
- Simple to Make: Common ingredients mixed in one bowl, baked in one pan.
- Amazing Leftovers: Flavors meld beautifully for next-day lunches.
Ingredients & Tools
- 1 lb ground beef (80/20 blend is ideal for moisture)
- 1 lb ground Italian sausage (mild or hot, your choice)
- 1 cup panko breadcrumbs
- 1/2 cup whole milk
- 2 large eggs, lightly beaten
- 1/2 cup finely grated Parmesan cheese
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1 cup shredded low-moisture mozzarella cheese, divided
- 1 1/2 cups diced pepperoni, divided
- 3/4 cup your favorite pizza sauce, plus more for serving
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Tools: A standard 9×5 inch loaf pan, a large mixing bowl, a small skillet for sautéing (optional but recommended).
Notes: Using a combination of beef and Italian sausage builds a deep, savory base flavor. Soaking the panko in milk guarantees a tender texture.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 36 g |
| Carbs: | 14 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use lean meat. A little fat is your friend here! The 80/20 beef and the sausage provide essential moisture and flavor. If you use a very lean blend, the meatloaf can turn out dry and crumbly.
- Soak those breadcrumbs. This is a non-negotiable step for a supremely tender texture. Letting the panko soak in the milk for a few minutes before mixing creates a panade, which acts as a binder and keeps everything incredibly juicy.
- Consider pre-cooking your onions and garlic. You can add them raw, but gently sautéing them first until soft and fragrant removes their sharp bite and adds a subtle, sweet depth of flavor that really elevates the whole dish.
- Low-moisture mozzarella is key. The fresh, wet balls of mozzarella will release too much water during baking, making your meatloaf soggy. The pre-shredded, low-moisture kind melts beautifully and keeps the structure intact.
How to Make Pizza Meatloaf
Step 1: First, preheat your oven to 375°F (190°C). Then, in your large mixing bowl, combine the panko breadcrumbs and milk. Give it a quick stir and let it sit for about 5 minutes. You’ll notice the panko will soften and absorb the milk, creating a thick paste. This is exactly what you want—this “panade” is the secret to a moist and tender meatloaf that holds together perfectly.
Step 2: While the breadcrumbs are soaking, you can prepare your add-ins. If you’re taking the extra step, sauté the diced onion and minced garlic in a little olive oil over medium heat until they’re soft and translucent, about 5 minutes. This really deepens their flavor. Let them cool slightly before adding to the mix. If you’re using them raw, that’s fine too—just make sure they’re diced very finely.
Step 3: Now, to the soaked breadcrumb mixture, add the ground beef, Italian sausage, lightly beaten eggs, grated Parmesan, the onion/garlic mixture, dried oregano, dried basil, salt, and pepper. Also, add in about half of the shredded mozzarella and half of the diced pepperoni. The trick is to use your hands for mixing—it’s the best tool for the job! Gently combine everything until it’s just uniform. Overmixing can make the meatloaf tough, so stop as soon as you no longer see streaks of individual ingredients.
Step 4: Transfer about two-thirds of the meat mixture into your ungreased loaf pan. Press it down firmly and evenly to create a solid base. Now, create a “well” or a trench down the center of the meat, leaving about an inch of meat on all sides. This is where we’ll add our pizza filling.
Step 5: Spoon the 3/4 cup of pizza sauce into the trench you created, spreading it evenly. Then, sprinkle the remaining shredded mozzarella and diced pepperoni over the sauce. You’re building a cheesy, pepperoni-filled core that will be an amazing surprise in every slice.
Step 6: Carefully top the filled trench with the remaining one-third of the meat mixture. Press it down gently to seal the edges, encasing the pizza filling completely. You want to make sure there are no open seams, so the cheesy goodness stays inside while baking.
Step 7: Place the loaf pan on a baking sheet—this is a good safety measure in case any drips occur. Slide it into the preheated oven and bake for 50-60 minutes. The meatloaf is done when the internal temperature reaches 160°F (71°C) on an instant-read thermometer inserted into the meat (not the filling). The top should be beautifully browned and firm to the touch.
Step 8: Once out of the oven, let the meatloaf rest in the pan for at least 10-15 minutes. This is crucial! It allows the juices to redistribute and the structure to set, making it much easier to slice cleanly. If you cut into it right away, it might fall apart. After resting, use a spatula to gently loosen the edges, then carefully lift it out onto a cutting board. Slice, serve with extra warm pizza sauce on the side, and enjoy the melty, pizza-filled center!
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Slice, wrap individually, and freeze for up to 3 months.
- Reviving: Reheat slices in a 325°F oven or air fryer until warmed through.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula with a light lemon vinaigrette cuts through the richness of the meatloaf perfectly, adding a fresh, crisp element to your plate.
- Garlic bread knots — You can never have too much garlic bread, especially when it’s themed for pizza night! They’re perfect for sopping up any extra sauce and just feel celebratory.
- Roasted broccoli or cauliflower — Tossed with olive oil, salt, and a pinch of red pepper flakes, roasted veggies get wonderfully crispy and caramelized, offering a savory, healthy counterpoint to the main dish.
Drinks
- A bold Chianti or Sangiovese — The bright acidity and cherry notes of these Italian red wines stand up beautifully to the savory tomato sauce, rich meat, and melted cheese.
- A crisp lager or pilsner — The clean, refreshing bubbles of a cold beer are a classic pairing for a reason—they cleanse the palate between each delicious, savory bite.
- Sparkling water with lemon — For a non-alcoholic option, the effervescence is incredibly refreshing and helps balance the hearty, umami-rich flavors without adding sweetness.
Something Sweet
- Tiramisu — The coffee-soaked ladyfingers and light, mascarpone cream offer a cool, creamy, and sophisticated finish that continues the Italian theme beautifully.
- Affogato — This is the ultimate simple dessert. Just a scoop of good vanilla gelato or ice cream “drowned” with a shot of hot espresso. It’s elegant, easy, and deeply satisfying.
- Lemon sorbet — A scoop of intensely tart and sweet lemon sorbet is like a palate-cleansing burst of sunshine, providing a bright, clean finish to a rich meal.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. When you work the meat mixture too vigorously, the proteins tighten up, leading to a dense, tough, and rubbery texture. Mix with a light hand, just until everything is combined.
- Mistake: Skipping the rest time. I’ve messed this up before too, and it’s a heartbreaker. Slicing the meatloaf straight from the oven causes it to crumble and the cheesy center to ooze out uncontrollably. Letting it rest allows the structure to set for perfect slices.
- Mistake: Not using a thermometer. Guessing doneness by color or time alone is risky. An instant-read thermometer is your best friend here, ensuring the meat is safely cooked to 160°F without being overdone and dry.
- Mistake: Packing the meat too tightly in the pan. Pressing the meat mixture down too firmly can result in a dense, heavy loaf. Gently press to form the shape, but don’t compact it like you’re making a brick.
Expert Tips
- Tip: Create a double-decker cheese pull. For an even more epic cheesy experience, add a thin layer of shredded mozzarella on top of the meatloaf for the last 10 minutes of baking. You’ll get a gorgeous, bubbly, golden-brown cheese crust on top of the hidden cheesy core.
- Tip: Customize your “pizza” toppings. Feel free to get creative! Add some finely chopped green bell pepper, sliced black olives, or even some cooked, crumbled bacon into the mix along with the pepperoni for a truly loaded pizza experience.
- Tip: Make mini meatloaves. For faster cooking and individual portions, divide the mixture into a greased muffin tin. They’ll bake in about 20-25 minutes and are a huge hit with kids.
- Tip: Use the meat mixture for stuffed peppers. This same flavorful base is fantastic for stuffing bell peppers. Just hollow out the peppers, fill them with the meat mixture, top with extra sauce and cheese, and bake until the peppers are tender.
FAQs
Can I make Pizza Meatloaf ahead of time?
Absolutely! You can assemble the entire meatloaf, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you need to bake it. This is a fantastic time-saver for busy days. Just take it out of the fridge while you preheat the oven, and you may need to add a few extra minutes to the baking time since it will be starting from cold.
What’s the best way to reheat leftovers?
The best way to maintain texture is to reheat slices gently. Place them on a baking sheet in a 325°F (165°C) oven for 10-15 minutes, or until warmed through. You can also use an air fryer for a crispier exterior. The microwave will work in a pinch, but it can make the meat a bit rubbery and melt the cheese too aggressively.
Can I use a different type of meat?
Of course! A mix of ground beef and pork is classic, but you can use all beef, ground turkey, or even ground chicken. Just be aware that leaner meats like turkey can dry out more easily, so you might want to add an extra tablespoon of olive oil or an additional egg yolk to the mixture to help with moisture.
My meatloaf is always crumbly. What am I doing wrong?
Crumbly meatloaf usually points to not enough binder or overmixing. Make sure you’re using the full amount of eggs and soaked breadcrumbs. Also, ensure you’re not overmixing—stop as soon as the ingredients are combined. Finally, that rest period after baking is essential for the proteins to set and hold the loaf together.
Can I freeze Pizza Meatloaf?
Yes, it freezes beautifully! Let the baked and cooled meatloaf slice completely. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw in the refrigerator overnight before reheating.
Pizza Meatloaf
Craving pizza and comfort food? This easy Pizza Meatloaf recipe combines pepperoni, mozzarella, and sauce for a family favorite. Get the recipe now!
Ingredients
For the Meatloaf
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1 lb ground beef (80/20 blend is ideal for moisture)
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1 lb ground Italian sausage (mild or hot, your choice)
-
1 cup panko breadcrumbs
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1/2 cup whole milk
-
2 large eggs (lightly beaten)
-
1/2 cup finely grated Parmesan cheese
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1 small yellow onion (finely diced)
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2 cloves garlic (minced)
-
1 tsp dried oregano
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1/2 tsp dried basil
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1 cup shredded low-moisture mozzarella cheese (divided)
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1 1/2 cups diced pepperoni (divided)
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3/4 cup your favorite pizza sauce (plus more for serving)
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1 tsp kosher salt
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1/2 tsp freshly ground black pepper
Instructions
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Preheat oven to 375°F (190°C). In a large bowl, combine panko and milk; stir and let sit 5 minutes until a thick panade forms.01
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Optional but recommended: sauté diced onion and minced garlic in a little olive oil over medium heat until soft (about 5 minutes). Let cool slightly. If using raw, dice very finely.02
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To the panade, add ground beef, Italian sausage, lightly beaten eggs, grated Parmesan, onion/garlic, dried oregano, dried basil, salt, pepper, plus half the shredded mozzarella and half the diced pepperoni. Mix gently by hand just until uniform.03
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Transfer about two-thirds of the meat mixture to an ungreased loaf pan. Press firmly and evenly, then create a trench down the center, leaving about 1 inch of meat on all sides.04
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Spoon 3/4 cup pizza sauce into the trench and spread evenly. Sprinkle on the remaining mozzarella and pepperoni to form the cheesy center.05
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Cover with the remaining one-third of meat mixture, sealing edges so no filling is exposed.06
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Set loaf pan on a baking sheet. Bake 50–60 minutes, until the top is browned and an instant-read thermometer inserted into the meat (not filling) reads 160°F (71°C).07
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Rest in the pan 10–15 minutes. Loosen edges with a spatula, lift out to a cutting board, slice, and serve with warm extra pizza sauce.08
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