Old-World Pizza Meat Loaf
Total TimePrep: 20 min. Bake: 55 min. + standing
Makes6 servings plus leftovers
I add two cloves of garlic I also have make it with ground moose which turn out good
This was a great new spin on traditional pizza. The onion soup mix added great flavor.
This is the perfect antidote to my meatloaf-phobic 9yr old who loves pizza! By the way, Pythonesk, dehydrated soups (e.g. onion soup mix) have been available since at least the 1940s. That is over 3 generations ago, plenty of time for it to have been her grandmother's recipe.
My husband loved it. I halved the ingredients to make a smaller loaf and just used a regular sized loaf tin.I omitted the onion soup mix so don't know what that would add to the flavour.Was lovely and moist. Served it with mashed potato and heated a passata sauce which wasn't necessary. However. I grated some extra cheese and put some extra passata sauce aside. Am going to freeze what is left of the loaf add the sauce and the cheese on the top and then slice once cooked.We're not used to meatloaf in England and I've never made it before as it has always looked a little dry but this version was great and very unusual.
This makes a huge meatloaf - enough for several meals, so I would cut it in half the next time I made it. It has good flavor, and we'll be making it again.
Makes a gigantic meatloaf. I love all the different pizza ingredients. Definitely a keeper.
I served this for lunch today, and my husband and I really enjoyed it. It had enough of the pizza pizzazz without being overwhelming. It made such a big meatloaf that we will have enough for at least 2 meals.