It’s time for our weekly meatloaf, but I wasn’t finding anything that piqued my interest, so when I saw some green peppers and pepperoni in the refrigerator I decided to make a pizza meatloaf.
1 lb ground beef (about 15% lean)
1/4 lb pepperoni (finely chopped)
1 green pepper diced
1 small onion (diced)
1 egg beaten
3/4 Cup shredded Mozzarella cheese
1/4 Cup shredded Parmesan cheese
1/2 Cup unseasoned bread crumbs
Sauté the onion and green peppers in butter until the onion is translucent and the peppers are tender.
Meanwhile, mix the ground beef, pepperoni, cheeses (reserve about 1/4 Cup of Mozzarella cheese), salt, pepper and Italian seasoning. Mix the beaten egg with about a half cup of pizza sauce and add to the beef mixture. Add in the sautéed vegetables and mix well with your clean hands.
Press the mixture into a loaf pan and refrigerate for a couple of hours to let the flavors blend.
Turn the loaf onto a non-stick baking pan (about 9” x 12”), cover with pizza sauce and bake at 350 F for about an hour or an internal temperature of about 150 F. Sprinkle shredded Mozzarella over the top and put back in the oven till the Mozzarella is melted.
Let the meatloaf rest for about ten minutes before slicing and serving.
The meatloaf was good with a flavor similar to deep dish pepperoni and green pepper pizza. The meatloaf could have benefitted from more binder or cooking a little longer to tighten it up a little. The texture was a little “wet”. I think this was from the high fat content of the pepperoni.
Another symptom of the need for more binder, the loaf settled during cooking. Before cooking, the loaf was beautiful shape when it came out of the loaf pan. It lost about a half inch or more in height during cooking.
About halfway through the cooking process I started wishing I had some breadsticks and Chianti to serve. The veg is zucchini sautéed with onion, tomato and Italian herbs.