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Pepperoni Pizza Meatloaf Recipe

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Ingredients
  

For The Meatloaf Filling

  • 12 Pieces of Pepperoni
  • 1 C of Shredded Pizza Cheese or 4 Slices of Provolone
  • 2 Tsp Of Italian Spices Chef Paul Prudhommes is what I used
  • 1 Tsp Of Salt
  • 1 Tsp of Pepper
  • 1 C Of Sauce 1/4 in the cavity + 3/4 on the top
  • 1 Handful of Harder Bread Chunk Cubes

For The Meatloaf Pan

  • 1/2 C of Water

For The Meatloaf

  • 1 Tsp of Minced Garlic
  • 1/2 Tsp of Pepper
  • 1/2 Tsp of Salt
  • 2 Pounds of Lean Ground Beef

Instructions
 

  • Preheat the Oven to 350 Degrees Fahrenheit

For The Meatloaf

  • Simply Take the Meatloaf ingredients and mix them together in a bowl.
  • Leave in Bowl and Get your Chef Tony Stuffed Meatloaf Pan ready.
  • Get the Baking Pan and Add the removable dip tray.
  • Add 1/2 C Water to the Baking Pan.
  • Divide your meat in the bowl as follows: into 3/4 one part and 1/4
  • You will be using the first 3/4 of it for the bottom layer, making the pan 1/2 full
  • Now Depress the Cavity Top on the meat and remove and you should have a nice indented spot for the filling.

For The Filling

  • Add the Pepperoni evenly spreading across cavity and overlapping
  • Add the bread cubes across and evenly
  • Add Some Tomato Sauce, evenly and spread
  • Add the Cheese Across the top covering all items
  • Now, place the remaining 1/4 of the meatloaf mixture on top of that filling and use the seal press side to seal those edges.
  • Add more sauce across the top (3/4 C )
  • Do not bake with the Seal Press Lid On
  • Bake for 1 hour, then remove from the oven
  • Do not immediately remove from pan, remember the removable drip tray has HOT grease below, so let that cool for about 10 minutes, then, gently ease the meatloaf onto your serving tray by pulling the drip tray insert out(use potholders please!)
  • Cut and serve