We really shouldn’t celebrate moms just one day of the year. Every day I am thankful for my mom, but I am not always good at showing it. Mom taught me so much of what I love and most of it I learned being by her side and helping in all her work. Growing up, I knew Mom was a great cook, baker, gardener and canner, but when my dad passed away in high school, Mom’s true strength and perseverance brought us through.
There are so many things I can be thankful for with Mom, especially the endless love and support she gives me daily. Food was always a part of daily life, but Sundays were special. After church, lunch was often what came to be known as Mom’s favorite meal: meatloaf, baked potatoes and green beans. While we didn’t always have pizza meatloaf, it was a treat when we did. So this Mother’s Day, Mom and I are reminiscing and sharing the recipe with you!
Watch how to make this pizza meatloaf:
Jodi’s Pizza Meatloaf
- 1 lb ground pork
- 1 lb ground beef
- 1 cup quick-cooking oatmeal
- 1 egg, beaten
- ½ cup diced onion
- 2 cups prepared pizza sauce, divided
- ¼ cup chopped basil
- 2 tsp fresh thyme
- 1 tsp salt
- 1 tsp ground pepper
- Preheat oven to 350°F.
- Combine all ingredients in a large bowl, reserving 1 cup of the pizza sauce for later. Using hands or a wooden spoon, mix the ingredients until they are evenly combined.
- Spray a baking pan (a sheet pan works well) with nonstick baking spray and shape a loaf roughly 4 inches tall and 12 inches long.
- Pour half of the reserved sauce on top of the loaf, spreading over the top.
- Bake in the preheated oven until browned and cooked through, 50-60 minutes. The meatloaf should register 160°F on an instant-read thermometer.
- Remove from the oven and pour the rest of the pizza sauce over the loaf. If a pizza-style finish is desired, grate 4 ounces of mozzarella on top.
- Allow to cool for 10-15 minutes. Then slice and serve.