Baked Meatloaf Pizzaiola Recipe

Preheat and prepare loaf pan

Preheat oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan or line with parchment leaving an overhang for easy removal; brush bottom and sides with 1 tsp olive oil.

Soak breadcrumbs

In a small bowl combine 0.25 cup milk with 0.75 cup breadcrumbs; let sit 3–5 minutes until absorbed.

Mix meatloaf

In a large bowl add 1 lb ground beef, 0.5 lb Italian sausage, soaked breadcrumbs, 1 beaten egg, 0.25 cup grated Parmesan, 2 tsp minced garlic, 2 tbsp chopped parsley, 1 tsp dried oregano, 1 tsp kosher salt and 0.5 tsp black pepper. Mix gently with hands or a spoon until just combined — avoid overworking to keep meatloaf tender.

Form and partially bake

Transfer mixture into prepared loaf pan and press to even shape. Smooth top with a spatula. Bake in the center of the oven for 25 minutes to set the loaf (it will finish baking later under the sauce).

While meatloaf bakes for the initial 25 minutes, heat a large skillet over medium-high heat and add 2 tbsp olive oil. When shimmering, add 1 thinly sliced yellow onion, 1 thinly sliced red bell pepper, 0.5 sliced green bell pepper and 8 oz sliced mushrooms.

Sauté vegetables, stirring occasionally, until onions are translucent and peppers and mushrooms are softened and beginning to brown, about 8–10 minutes. Season with 0.5 tsp salt, 0.25 tsp black pepper and 0.25 tsp red pepper flakes (optional). Remove from heat and set aside.

If desired, reserve a few sautéed peppers and onions for garnish; the rest will be layered on the meatloaf before adding sauce.

While vegetables cook, make a quick sauce: in a small saucepan combine 1 cup crushed tomatoes, 1 tbsp tomato paste, 1 tsp minced garlic, 1 tsp dried basil, 0.5 tsp sugar, 0.25 tsp salt and 0.25 tsp black pepper. Warm over medium-low heat, stirring until combined and slightly thickened, 5–7 minutes. Taste and adjust seasoning.

After the meatloaf has baked 25 minutes, remove from oven. Spoon and spread half of the warm tomato sauce evenly over the top of the partially baked loaf.

Evenly distribute the sautéed onions, peppers and mushrooms over the sauced loaf, pressing lightly so they adhere.

Top the vegetables and meatloaf with the remaining tomato sauce, spreading to cover. Arrange 4 oz fresh mozzarella slices (or sprinkle shredded) over the sauce and, if using, sprinkle 0.25 cup grated mozzarella/provolone for extra melt.

Return the loaf to the oven and bake until an instant-read thermometer inserted into the center reads 160°F (71°C), about 20–25 more minutes.

For a golden-bubbly top, switch oven to broil for 1–2 minutes at the end — watch carefully to avoid burning.

Remove meatloaf from oven and let rest in pan for 10 minutes to allow juices to redistribute. Use parchment overhang or invert onto a cutting board if desired.

Garnish with 1 tbsp chopped fresh parsley or basil and the reserved sautéed vegetables if set aside earlier. Slice the meatloaf into 6 equal portions and serve with extra warmed tomato sauce alongside if desired.