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This Cheese Stuffed Pizza Meatloaf mixes Italian sausage and lean ground beef with pizza sauce and herbs, then wraps it all around a melty mozzarella center, with more sauce and cheese on top. And even though it tastes like pizza night, it takes just 10 minutes of prep, then bakes hands-off for an hour.
Why This Pizza Meatloaf Works
My mom fed a picky family of six, and when she made her Pizza Meatloaf, even the pickiest of us asked for seconds. It's still the BEST meatloaf I know.
- Pizza sauce instead of ketchup. It keeps the meatloaf moist and gives it that crave-worthy pizza flavor, inside and on top.
- Two kinds of meat. Italian sausage adds richness and flavor, while lean ground beef (or turkey) keeps the meatloaf from getting greasy.
- Cheese in every slice. The meat is rolled around mozzarella, so the cheese runs right down the middle of the loaf.
- No loaf pan needed. Baking on a rack lets the grease drip away, so the meatloaf doesn't steam in its own fat and the texture stays better overall.
Notes on Ingredients
- Italian Sausage: Any type works, whether pork, chicken, or turkey. You can also make your own with my Homemade Italian Sausage recipe.
- Lean Ground Beef: Lean beef balances the richer sausage. Ground turkey or ground chicken works too.
- Pizza Sauce: You'll use it twice, a little in the meat mixture and more spread over the top. A jar of your favorite works, or use my Homemade Pizza Sauce.
- Breadcrumbs: Use unseasoned breadcrumbs, panko-style or regular.
- Mozzarella: Grate it yourself. Pre-shredded cheese is convenient, but it's coated with anti-caking agents that keep it from melting smoothly. You'll need about 6 ounces for the filling and topping. Provolone works in place of mozzarella.
Dietary Swaps & Variations
- Gluten-Free: Use gluten-free breadcrumbs or rolled oats instead of regular breadcrumbs, and double-check that your sausage is gluten-free (or make your own using my homemade Italian sausage recipe).
- Skip the Cheese Filling: Just shape, glaze, and bake, reducing the baking time by about 5 minutes. It'll still be flavorful and moist.
How to Make Cheese Stuffed Pizza Meatloaf
Stuffing meatloaf may sound overwhelming, but I promise this recipe is easy enough for even a busy weeknight. Let me walk you through the steps my mom taught me years ago (this has been a favorite for decades), so you can feel confident and get great results. The full directions, quantities, and a video are in the recipe card at the bottom of this post.
- Mix the binder. In a large bowl, whisk together the eggs, breadcrumbs, parmesan, salt, oregano, parsley, and the first ⅓ cup of pizza sauce. This mixture holds the meatloaf together and adds flavor right from the start.
- Add the meat. Add the sausage and ground beef and gently mix with your hands until just combined.
Note from Kristen
Your hands are best here. A fork, spoon, or spatula tends to overmix the meat, and overmixing makes a dense meatloaf.
- Flatten and fill. Turn the mixture onto a piece of parchment paper and pat it into a rectangle, about 6 by 10 inches. Sprinkle the first ⅔ cup of mozzarella down the center.
- Shape and top. Use the parchment paper to roll the meat over the cheese and into a loaf, then transfer it, seam side down, to a broiler pan or a roasting pan fitted with a rack. Spread the remaining pizza sauce over the top and sprinkle with the remaining mozzarella.
- Bake. Bake for about 1 hour, until the center of the meatloaf reaches 165°F.
- Rest before slicing. Let the meatloaf rest for at least 10 minutes before slicing. This lets the juices redistribute and keeps the cheese right where it belongs -- inside the loaf, not all over your cutting board.
Serving Suggestions
My mom always served her Pizza Meatloaf with parsley potatoes and green beans (canned, steamed in the Instant Pot, or green beans almondine) for a kid-friendly dinner, and I tend to do the same.
If your crew prefers mashed potatoes, my Crockpot mashed potatoes, Yukon Gold mashed potatoes, or red-skinned mashed potatoes work here too.
Storage Instructions
- Refrigerate: Store leftover meatloaf in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap the cooled meatloaf in foil, then place it in a freezer-safe bag and freeze for up to 3 months. Defrost in the refrigerator before reheating.
- Reheat Slices: The microwave works best. Warm individual slices on a heat-safe plate, covered with a damp paper towel, in 30-second intervals.
- Reheat a Whole or Half Loaf: Unwrap the meatloaf and warm it through in a 350°F oven.
More Family-Favorite Comfort-Food Recipes
Pizza Meatloaf was a staple in my childhood. Below are a few more of my cozy childhood favorites.
- Creamy Chicken Pasta Casserole: Pasta and chicken baked in a from-scratch creamy sauce.
- Old Fashioned Chicken Pot Pie: My Papa's old-fashioned pot pie, just like the one I grew up on.
- Old Fashioned Vegetable Beef Soup: Tender beef and vegetables in a rich broth, all made in one pot.
- Cheesy Scalloped Potatoes and Ham: Potatoes and ham baked in a homemade cheese sauce.
- Turkey Swedish Meatballs: A lighter take on the classic that's easy enough for any night of the week.
And if your family loves anything pizza-flavored, try my Pizza Pasta, Pull-Apart Pizza Bread, Pizza Dip, or Pizza Grilled Cheese.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Cheese Stuffed Pizza Meatloaf
Video
Ingredients
- 2 large eggs, whisked
- ½ cup unseasoned breadcrumbs, panko style or regular
- ½ teaspoon kosher salt
- 1 teaspoon dried oregano
- 2 tablespoons dried parsley
- ¼ cup grated Parmesan
- 1 cup pizza sauce, divided
- 1 pound lean ground beef, or ground turkey
- ½ pound Italian sausage
- 1⅓ cups shredded mozzarella cheese, divided
Instructions
- Preheat the oven to 375℉ (190℃).
- In a large mixing bowl, whisk together the eggs, breadcrumbs, salt, oregano, parsley, Parmesan, and ⅓ cup of the pizza sauce.
- Add the ground beef and sausage to the mixture and gently mix by hand until just combined.
- Turn the meat mixture out onto a large piece of wax paper or parchment paper. Flatten into a rectangular shape (about 6 by 10 inches). Sprinkle half of the mozzarella cheese down the center of the rectangle.
- Using the parchment paper, fold the meat mixture over the cheese and shape into a loaf shape.
- Place the meatloaf onto a broiler pan or sheet pan topped with a baking rack, seam side down. Spread the remaining pizza sauce over the meatloaf and sprinkle with the remaining shredded mozzarella.
- Bake for 1 hour, or until the center reaches 165℉ (74℃). Let the meatloaf rest for 10 minutes, then slice and serve.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you tried other ingredients that are found on a combination pizza, like onions, bell peppers, mushrooms, ham, and even pepperoni. I would think sautéed mushrooms and onion would work well. Also, I wonder how fresh mozzarella slices would do. So many possibilities!
Hi Joe! I think if you saute the onions and mushrooms first that would be delicious!
Delicious- the sausage gave it a lot of flavor. I used fresh parsley and fresh basil. And grated all my cheese. My husband loved it.
Hi Donna! Thanks for taking the time to comment! I love hearing you and your husband enjoyed one of our family's favorites.