Pizza Topped Meat Loaf

Pizza Topped Meat Loaf

Pizza-Topped Meatloaf is perfect for your low-carb diet. Bursting with flavor and topped with fresh tomatoes and basil, this recipe is sure to be a winner!
Cook Time 30 minutes
Total Time 30 minutes
Servings 8


  • 2 Nature's Yoke eggs
  • 1 tsp parsley
  • 1 tsp Italian seasoning
  • 3/4 tsp black pepper
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1/2 tsp red pepper flakes
  • 1 1/8 tsp salt
  • 4 garlic cloves, minced
  • 1 cup plain bread crumbs
  • 3/4 cup milk
  • 2 tbsp parmesan cheese
  • 2 lb ground beef
  • 1/2 cup pizza sauce
  • 2 Roma tomatoes, thinly sliced
  • 1/2 cup shredded mozzarella cheese
  • fresh basil chiffonade* or dried basil


  • Preheat oven to 375 F.
  • In a large bowl, combine eggs, seasonings, garlic, bread crumbs, milk, Parmesan cheese and ground beef. Mix together until all ingredients are well blended.
  • Shape meat mixture into a round loaf, 9 inches in diameter or a little larger. Transfer the loaf to a roasting pan with a rack.
  • Bake in oven for 30 minutes or until a thermometer inserted into the middle of the loaf registers 160 degrees F. and juices run clear. Remove from oven.
  • Spread meatloaf with pizza sauce. Top with sliced tomatoes and mozzarella cheese. Sprinkle with dried basil or fresh basil chiffonade. Bake about 5 minutes longer, or until cheese is melted. Transfer to pizza pan or serving platter. Cut into wedges to serve. *To make fresh basil chiffonade, stack the basil leaves and roll them up. Using a sharp knife, slice the roll into very thin strips.


Carbohydrates: 7g
Keyword low carb, meatloaf pizza, pizza

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Recipe Rating

Nature's Yoke - Free-Range Eggs