Cheese Stuffed Pizza Meatloaf
This Cheese Stuffed Pizza Meatloaf wraps Italian sausage, pizza sauce, and herbs around a gooey mozzarella center, then tops it with more sauce and cheese.
Servings: 8
Equipment
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.
Video
Notes
Note on Meat: Use any lean ground meat (beef, chicken, or turkey) and any Italian sausage (pork, chicken, or turkey).
Cheese: Grate the cheese yourself for the smoothest melt. You will need about 6 ounces of mozzarella cheese. You can use provolone in place of mozzarella if desired.
Leftovers: Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days. Alternatively, wrap the cooled meatloaf in foil, then place it in a freezer-safe bag and freeze it for up to 3 months. To reheat, defrost in the refrigerator if needed, unwrap the meatloaf, and warm through in the oven at 350°F. Alternatively, warm individual slices on a heat-safe plate, covered with a damp paper towel, in 30-second intervals.
For Baking: I highly recommend baking your meatloaf on a broiler pan or roasting pan with a rack to let the fat drain away as it is rendered while the meatloaf cooks.
Nutrition
Calories: 253kcal | Carbohydrates: 8g | Protein: 28g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 178mg | Sodium: 956mg | Potassium: 539mg | Fiber: 1g | Sugar: 3g | Vitamin A: 435IU | Vitamin C: 15.2mg | Calcium: 108mg | Iron: 6.9mg
