Meat Loaf Pizza Style

This meatloaf borrows all the flavors of pizza and packs them into a leaner package. Ground chicken breast replaces beef, egg whites stand in for whole eggs, and skim milk keeps the fat low. But with oregano, pizza seasoning, Parmesan, and a melted mozzarella-mushroom top, you won’t miss a thing.

The clay pot is the interesting part. Soaking it in water before baking creates steam inside the covered pot as it heats, keeping the lean chicken meatloaf moist in a way that a metal loaf pan can’t match. Starting in a cold oven is required for clay pot cooking. Putting a wet clay pot into a preheated oven can crack it.

Bell peppers and onions mixed directly into the meat add moisture and sweetness from the inside. Combined with bread crumbs soaked in skim milk, you get a meatloaf that holds together without being dense or dry.

The pizza treatment comes in the last 10 minutes: spread pizza sauce across the top, pile on grated mozzarella and sliced mushrooms, cover, and bake until the cheese melts. It’s meatloaf meets pizza night.

Kitchen Tips

• Whip the egg whites before adding. This incorporates air into the meatloaf mixture, giving it a lighter texture than raw egg whites would.
• Don’t pack the mixture too tightly into the pot. A light press holds it together while still allowing heat to penetrate evenly.
• If you don’t have a clay pot, use a regular loaf pan at the same temperature in a preheated oven. You’ll lose the steam effect but the flavor stays the same.
• Let it rest 5 minutes after baking so the juices settle and slices hold together when cut.

Variations

• Turkey version: Swap ground chicken for ground turkey breast for a very similar result.
• Pepperoni topping: Add a layer of turkey pepperoni slices under the cheese for the full pizza experience.