A juicy, cheesy meatloaf stuffed with gooey mozzarella and pepperoni, then topped with savory pizza sauce and more melted cheese. It’s the perfect combination of classic meatloaf and pizza in one comforting family dinner.
Ingredients
For the meatloaf:
2 lb (900 g) ground beef
1 large egg
¾ cup breadcrumbs
½ cup milk
½ small onion, finely diced
3 cloves garlic, minced
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ cup pizza sauce
For the cheesy filling:
1½ cups shredded mozzarella cheese
20–24 slices pepperoni
½ cup shredded cheddar or Italian cheese blend
¼ cup grated Parmesan cheese
For the topping:
¾ cup pizza sauce
1 cup shredded mozzarella cheese
¼ teaspoon Italian seasoning
2 tablespoons grated Parmesan
Fresh parsley or basil, optional
Instructions
Preheat the oven
Preheat your oven to 375°F (190°C). Line a baking sheet or loaf pan with parchment paper.
Prepare the meat mixture
In a large bowl, combine the ground beef, egg, breadcrumbs, milk, onion, garlic, Parmesan, Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper.
Mix gently with your hands or a wooden spoon until everything is just combined. Avoid overmixing so the meatloaf stays tender.
Shape the meatloaf
Place the meat mixture on a large sheet of parchment paper. Press it into a rectangle approximately 10 × 14 inches.
Spread ½ cup pizza sauce over the center, leaving about 1 inch around the edges.
Add the pizza filling
Layer the pepperoni over the sauce. Sprinkle the mozzarella, cheddar or Italian cheese blend, and Parmesan evenly over the pepperoni.
Roll the meatloaf
Using the parchment paper to help you, carefully roll the meat mixture into a tight log, enclosing all the cheese and pepperoni.
Pinch the seams and ends together firmly so the cheese doesn’t escape during baking.
Place in the baking dish
Transfer the stuffed meatloaf seam-side down onto a parchment-lined baking sheet or into a lightly greased loaf pan.
Add the topping
Spread the remaining pizza sauce over the top of the meatloaf. Sprinkle with mozzarella, Parmesan, and Italian seasoning.
Bake
Bake uncovered for approximately 50–65 minutes, depending on the thickness of the meatloaf.
The center should reach an internal temperature of 160°F (71°C).
Make the cheese golden
For an extra bubbly and golden topping, broil for 1–2 minutes at the end. Watch closely to prevent burning.
Rest before slicing
Remove from the oven and let the meatloaf rest for 10–15 minutes before slicing. This helps the juices settle and keeps the cheese from spilling out immediately.
Serve
Garnish with fresh parsley or basil and serve with roasted potatoes, salad, steamed vegetables, garlic bread, or your favorite pasta.
Nutrition Information
Approximate per serving, based on 8 servings:
Calories: 520 kcal
Protein: 39 g
Carbohydrates: 16 g
Fat: 34 g
Saturated Fat: 14 g
Fiber: 1 g
Sugar: 4 g
Sodium: 1,020 mg
Cholesterol: 150 mg
Nutrition will vary depending on the ground beef, pepperoni, cheese, breadcrumbs, and pizza sauce used.
Nut & Allergen Information
Contains dairy from mozzarella, Parmesan, and other cheeses.
Contains egg.
Contains wheat/gluten if using regular breadcrumbs and pizza sauce containing wheat-based ingredients.
Naturally nut-free when prepared with nut-free ingredients.
For gluten-free preparation, use certified gluten-free breadcrumbs and check all packaged ingredients.
Check pepperoni and cheese labels for possible cross-contamination if you have food allergies.
Helpful Tips
Use 80/20 ground beef for a juicy meatloaf.
Don’t overmix the meat mixture, or the meatloaf can become dense.
Leave a small border around the filling to make rolling and sealing easier.
Press the seam together firmly before placing the meatloaf in the oven.
Let the meatloaf rest before slicing to help keep the cheese filling inside.
Add mushrooms, bell peppers, olives, jalapeños, or cooked sausage for a loaded pizza flavor.
For a spicy version, use hot Italian sausage or add crushed red pepper flakes.
Use freshly shredded mozzarella for the best cheese pull.
Frequently Asked Questions
Q: Can I use ground turkey instead of beef?
A: Yes. Ground turkey works well, although the meatloaf will be leaner. Make sure it reaches 165°F (74°C) internally.
Q: Can I prepare this ahead of time?
A: Yes. Assemble and shape the meatloaf, cover it tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if needed.
Q: Can I freeze Pizza Stuffed Meatloaf?
A: Yes. You can freeze it baked or unbaked. Wrap it tightly and freeze for up to 2–3 months. Thaw overnight in the refrigerator before baking or reheating.
Q: How do I prevent the cheese from leaking out?
A: Don’t overfill the meatloaf, leave a border around the edges, and pinch the meat together firmly around the filling. Resting the cooked meatloaf also helps.
Q: How long do leftovers last?
A: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Q: Can I use different pizza toppings inside?
A: Absolutely. Try cooked mushrooms, bell peppers, olives, spinach, cooked bacon, or Italian sausage. Avoid adding watery raw vegetables, which can make the filling soggy.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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