Pizza meatloaf is everything you love about pizza but formed into a low-carb lean turkey meatloaf recipe!
Yes I know it’s still summer but the other day it was on the colder side in Buffalo, NY (shocker) and I was in the mood for some comfort food. Not to mention we’re only a few weeks away from back to school so I thought this would be a great time to start sharing some tasty make-ahead recipes to have ready for the busy fall season.
Turkey meatloaf is somewhat of a perfect recipe, in my opinion. First, it’s a natural low carb option, can include all kinds of mix-ins, and can be made ahead of time. Not to mention, easy to prepare – it’s hard to screw up a turkey meatloaf.
Like most of the turkey meatloaf recipes this new pizza meatloaf recipe came to me on a day I was craving pizza. I’m trying to stick to a lower carb diet so a traditional pizza wasn’t an option. Just writing that makes me want to cry, but I feel so much better when I keep my diet to fruits, vegetables, and lean proteins. I’m not saying pizza’s out of my life forever but I need to have other options. Enter pizza meatloaf.
To keep this pizza meatloaf on the low-fat side I used ground turkey along with turkey pepperoni. Of course, you can use regular pepperoni but it will add a lot more fat and calories to this recipe. Turkey pepperoni tastes great and works well in this pizza meatloaf recipe.
Let’s get to the recipe.
Before I started mixing the pizza meatloaf ingredients together I sautéed onions and mushrooms in a little olive oil. My original plan was to mix the vegetables in raw to the meatloaf mix but decided to cook the onions and mushrooms first. I prefer the taste of sautéed onions and mushrooms plus I wasn’t sure if they would cook completely if added raw so I cooked the vegetables prior to mixing into the pizza meatloaf. After the vegetables cooked I set them aside to cool while I mix the rest of the ingredients.
Like all my turkey meatloaf recipes, I started with a panade. A panade is simply bread and milk mashed together. This is an essential step if you want a juicy turkey meatloaf. Turkey doesn’t have a lot of fat so it tends to dry out in meatloaf recipes – having a panade prevents that.
Next I added the ground turkey, turkey pepperoni, cheese, pizza sauce, seasoning and other ingredients. Another essential ingredient in turkey meatloaf is worcestershire sauce. This add a rich meaty flavor to the turkey. Anytime I forget to add this ingredient to a turkey meatloaf recipe I always notice.
I gave the ingredients a couple good mixes with my hands, then I mixed in the onions and peppers. After all the ingredients were combine I place the mixture onto a pan and formed into a loaf.
Next, I spread 1/2 cup pizza sauce over top of the meatloaf. I highly recommend purchasing a high quality pizza sauce. I like Rao or Delallo. Then the pizza meatloaf went into a 350 degree oven for 1 hour.
After it was done I took the meatloaf out of the oven and sprinkled 1/2 cup mozzarella cheese and a few slices of turkey pepperoni over top. Then I set the oven to broil and broiled the meatloaf for about 2-3 minutes or until the cheese was melted and pepperoni was crisp.
This pizza meatloaf was AHHHmazing. Even as I was mixing it together I could smell all the flavors of pizza. It was so tasty!
I sliced it into 8 hearty pieces but you could probably get more servings if needed. I ate this with a small salad but it would go great along side any vegetable.
Like I said early, turkey meatloaf can be made ahead of time. Personally, I make it completely, slice it up, and either store it in the refrigerator or freezer.
However, if you don’t want to cook it completely ahead of time you can prepare the pizza meatloaf up until it goes into the oven. It can be stored in the refrigerator for a couple days or you can wrap it in plastic wrap and store in the freezer up to 3 months. If you choose to freeze then lay plastic wrap down first then form the loaf on top of it. Place it in the freezer to freeze for a bit or “flash freeze” then take the loaf out and wrap it up a couple times in more plastic wrap and place it in the freezer. Take it out a day or 2 ahead of time to thaw in the refrigerator before you cook it. Continue with the rest of the recipe. Please note if cooking from the refrigerator it might need a few extra minutes cooking time. The internal temperature should be 165 degrees.
- 1 medium onion
- 1 10-ounce package sliced white mushrooms
- 1 tablespoon olive oil
- 2 slices wheat bread
- 2 large eggs
- 3-4 tablespoons milk
- 2lbs ground turkey
- 1 cup pizza sauce, divided
- 1 cup turkey pepperoni, chopped (before chopping save 6-8 slices for top of the meatloaf)
- 1½ cups mozzarella cheese, divided
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1½ teaspoon salt
- 2 tablespoons Worcestershire sauce
- ¼ cup grated romano cheese
- Preheat oven to 350 degrees.
- Heat oil in a large pan and sauté onions and mushrooms until soft. Season with salt and pepper. Set aside to cool.
- While the vegetables cool mix together the meatloaf.
- In a large bowl combine the bread and milk until it forms a paste. Add eggs to the paste and mix until combined.
- Next add ground turkey, ½ cup pizza sauce, pepperoni (make sure to save 6- 8 slices for the top of the meatloaf),1 cup mozzarella cheese, Italian seasoning, garlic powder, onion powder, salt, Worcestershire sauce, and romano cheese. Mix all the ingredients until combined.
- If needed, drain the mushrooms and onions. Add vegetables to the meatloaf and mix until combined.
- Form meatloaf mixture into a loaf on a pan sprayed with cooking spray. Spread ½ cup of pizza sauce over the top.
- Cook for 1 hour.
- Remove meatloaf from oven. Set oven to broil.
- Sprinkle cheese and 6-8 slices of pepperoni on top of the meatloaf. Broil for 2-3 minutes or until cheese is melted and pepperoni is crisp.
- Cut into slices and serve hot.
Meatloaf can be made completely ahead of time, sliced into portions, and store in the refrigerator (up to 3-4 days) or freezer (up to 3 months). However, if you don't want to cook it completely ahead of time you can prepare the meatloaf up until it goes into the oven. It can be stored in the refrigerator for a couple days or you can wrap it in plastic wrap and store in the freezer up to 3 months. If you choose to freeze then lay plastic wrap down first then form the loaf on top of it. Place it in the freezer to freeze for a bit or "flash freeze" then take the loaf out and wrap it up a couple times in more plastic wrap and place it in the freezer. Take it out a day or 2 ahead of time to thaw in the refrigerator before you cook it. Continue with the rest of the recipe. Please note if cooking from the refrigerator it might need a few extra minutes cooking time. The internal temperature should be 165 degrees.
Other turkey meatloaf recipes:
Turkey Meatloaf with Sausage, Onions, and Peppers