When I first saw this recipe, what intrigued me was it’s baked in a cake pan and served in wedges.  (Hey, I’m easily amused.)

Plus (big plus), there was nothing in the recipe that made me go yuck. 

Putting it together wasn’t much of a fuss, but the actual cooking of it was more involved than I am usually willing to put up with.  Taking something out of the oven 3 times is bordering on the ridiculous in my opinion.  It also meant that I wasn’t going to be trying this out on a weekday.  I don’t have that kind of time to fart around with a fancy-ass meatloaf after a hard day’s work (and lately, they’ve all been hard days).

1 ½ # ground beef
1/3 C Italian style bread crumbs
1 t instant minced onion
¼ t salt
2 eggs
8 oz pizza sauce
1/2 C shredded Italian blend cheese
Opt. pizza toppings
Preheat 350 º; PAM 8-inch round cake pan.            
In large bowl, combine ground beef, bread crumbs, instant minced onion, salt, eggs and ½ C of pizza sauce; mix well.  Press mixture evenly in sprayed pan.  Bake for 30 minutes.            
Remove loaf from oven.  Drain and discard drippings from pan.  Spread to of top of loaf with remaining pizza sauce.  If desired, add other favorite pizza toppings.            
Return to oven; bake an additional 30 minutes or until thoroughly cooked in center. 
Sprinkle top of loaf with cheese.  Bake 5-10 minutes or until cheese is melted.  Let stand 5 minutes before serving.  To serve, cut into wedges.

FYI I used a 9-inch pie pan; and mixed the olives in with the meat.  I also used a lot more than ½ C shredded cheese – for crying out loud – who doesn’t want extra cheese on their pizza – even if it is pizza meatloaf?

I did not take any photos – but here is a photo posed by professional food, and it’s close enough (although, I think mine was better because of all that extra cheese!)

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