Sheet Pan Pizza Meatloaf (Print Version)
A faster sheet pan meatloaf topped like pizza with sauce, mozzarella, pepperoni, and basil.
# Ingredients:
→ For the meatloaf
01 -
2 lb (900 g) lean ground beef, 90/10 preferred
02 -
3/4 cup (75 g) Italian-seasoned breadcrumbs
03 -
2 large eggs
04 -
1/2 cup (50 g) grated parmesan cheese
05 -
1/2 cup (70 g) finely diced yellow onion
06 -
3 garlic cloves, minced
07 -
1/2 cup (120 ml) thick pizza sauce
08 -
1 teaspoon Italian seasoning
09 -
1 teaspoon kosher salt
10 -
1/2 teaspoon black pepper
→ For the pizza topping
11 -
3/4 cup (180 ml) thick pizza sauce
12 -
1 1/2 cups (170 g) shredded low-moisture mozzarella
13 -
24 small pepperoni slices, about 2 oz (55 g)
14 -
2 tablespoons chopped fresh basil or parsley
# Instructions:
01 -
Heat the oven to 400°F. Line a rimmed sheet pan with parchment paper and lightly coat it with cooking spray.
02 -
In a large bowl, combine the ground beef, breadcrumbs, eggs, parmesan, onion, garlic, 1/2 cup pizza sauce, Italian seasoning, salt, and pepper. Mix gently until just combined.
03 -
Transfer the mixture to the prepared sheet pan. Press it into a 10 by 13 inch rectangle about 1 inch thick, keeping the thickness as even as possible.
04 -
Bake for 18-20 minutes, until the top is set and the meatloaf is beginning to brown. Carefully spoon off excess fat from the pan if needed.
05 -
Spread the remaining 3/4 cup pizza sauce over the meatloaf. Sprinkle with mozzarella and arrange the pepperoni slices over the cheese.
06 -
Return the pan to the oven for 8-10 minutes, until the cheese is melted and the center of the meatloaf reaches 160°F on a food thermometer.
07 -
Let the meatloaf rest for 8-10 minutes. Sprinkle with basil or parsley, then cut into 6 squares and serve warm.
# Notes:
01 -
Use lean ground beef to keep the sheet pan from getting greasy.
02 -
The center of the meatloaf should reach 160°F before serving.
03 -
Resting helps the squares slice cleanly.