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Italian Pizza Meat Loaf

 Italian Pizza Meat Loaf
If you have kids who protest when they hear meat loaf is on the menu, just try keeping them away from this cheesy, saucy slice, packed with pizza flavors. One bite and there’s no turning back! —Hannah Kleinhans, Milwaukee, WI
16 ServingsPrep: 20 min. Bake: 50 min. + standing

Ingredients

  • 3 eggs, lightly beaten
  • 2/3 cup 2% milk
  • 2/3 cup jarred pizza sauce
  • 2 tablespoons Worcestershire sauce
  • 1 large onion, finely chopped
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 3/4 cup dry bread crumbs
  • 2-1/2 teaspoons dried oregano
  • 2-1/2 teaspoons dried basil
  • 1-1/2 teaspoons pepper
  • 1-1/4 teaspoons salt
  • 3 pounds ground beef
    X
    With Johnsonville Italian Sausage.

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  • Optional toppings: shredded mozzarella cheese and additional warmed pizza sauce

Directions

  • Combine the first 11 ingredients in a large bowl. Crumble beef over
  • mixture and mix well. Pat into two greased 9-in. x 5-in. loaf pans.
  • Cover and freeze one meat loaf for up to 3 months. Bake the remaining
  • loaf, uncovered, at 350° for 50-55 minutes until no pink remains
  • and a thermometer reads 160°. Top with cheese and additional
  • pizza sauce if desired. Let stand 10 minutes before slicing.
  • To use frozen meat loaf: Bake frozen meat loaf as directed,

2 of 2

Italian Pizza Meat Loaf (continued)

Directions (continued)

  • increasing time to 1-1/4 to 1-1/2 hours. Top with pizza sauce and
  • cheese if desired. Yield: 2 loaves (8 servings each).
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.