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Old-World Pizza Meat Loaf

Old-World Pizza Meat Loaf
Good food and memories are made in the kitchen. A recipe like this one that’s been passed down through generations is worth its weight in gold. In fact, this was my grandma’s; we all love it. —Nicholas King, Duluth, Minnesota
6 ServingsPrep: 20 min. Bake: 55 min. + standing

Ingredients

  • 1 egg, lightly beaten
  • 1-1/2 cups seasoned bread crumbs
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 2 tablespoons onion soup mix
  • 1 cup pizza sauce, divided
  • 2 pounds ground beef
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    With Johnsonville Italian Sausage.

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  • 1/4 cup grated Parmesan cheese

Directions

  • In a large bowl, combine the egg, bread crumbs, olives, mushrooms,
  • mozzarella cheese, pepper, onion, soup mix and 1/2 cup pizza sauce.
  • Crumble beef over mixture and mix well. Shape into a 10-in. x 6-in.
  • rectangle and place in a greased 15-in. x 10-in. x 1-in. baking pan;
  • Spoon remaining pizza sauce over top.
  • Bake, uncovered, at 350° for 45 minutes. Sprinkle with Parmesan
  • cheese. Bake 10-15 minutes longer or until no pink remains and a
  • thermometer reads 160°. Let stand 10 minutes before slicing.
  • Reserve 2 slices meat loaf for Next Day Meat Loaf Pie (recipe also in
  • Recipe Finder). Serve the remaining meat loaf. Yield: 6 servings
© Taste of Home 2013

2 of 2

Old-World Pizza Meat Loaf (continued)

Directions (continued)

  • plus leftovers.
Nutrition Facts: 1 slice equals 417 calories, 22 g fat (8 g saturated fat), 114 mg cholesterol, 1,037 mg sodium, 23 g carbohydrate, 3 g fiber, 32 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013