Mozzarella Meat Loaf

This is meatloaf pretending to be pizza, and it absolutely pulls it off. The base is a classic Italian-seasoned meatloaf packed with grated Parmesan, oregano, and plenty of garlicky flavor, then topped after baking with pizza sauce, slices of melted mozzarella, and (optionally) sauteed peppers and mushrooms.

Milk-soaked cracker crumbs (a panade) is the secret to tender meatloaf. The starch absorbs liquid and holds it through the long bake, keeping the loaf juicy instead of dense and dry.

Draining the loaf after the main bake is non-optional. Two pounds of ground beef releases significant fat; leaving it in the pan makes the bottom greasy and dilutes the sauce.

Add the pizza sauce and mozzarella only in the final 10 minutes. Earlier and the sauce scorches at the edges; later and the cheese doesn’t melt properly.

Sauteeing the peppers and mushrooms in butter before topping adds flavor complexity and bridges this dish closer to a supreme pizza. Raw vegetables piled on top would leach water and loosen the cheese.

Let the loaf rest 5 to 10 minutes before slicing. The juices redistribute back into the meat instead of pooling, and clean slices come off the blade.

Kitchen Tips

• Mix the meat mixture gently with your hands. Over-mixing compacts the proteins and turns meatloaf rubbery.
• Use 80/20 ground beef for the juiciest loaf. Leaner grinds dry out over 75 minutes.
• Line the pan with parchment with overhangs. You can lift the whole loaf out cleanly without fighting a stuck pan.
• If pepperoni slices catch your eye at the store, pile 6 to 8 on top with the cheese for full pizza effect.

Variations

• Top with crumbled cooked Italian sausage and olives for a fully-loaded version.
• Swap cracker crumbs for breadcrumbs and 2 tablespoons Italian seasoning for a more overtly Italian loaf.
• Stuff the center with a strip of mozzarella before baking for a molten cheese surprise.