Pizza Meatloaf
Published June 5, 2021 • Updated March 15, 2026
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I make this low carb pizza meatloaf instead of ordering on Friday nights, and my kids don't even notice there's no crust. Seasoned ground beef and pork topped with marinara, melted mozzarella, and crispy pepperoni.
I started making this because my kids kept asking for pizza on Friday nights, and I needed something that hit all the same notes without a crust. What I landed on was everything good about pizza (marinara, mozzarella, pepperoni) layered on top of a seasoned meatloaf base. One of my readers, Denise, said her teenager cleaned his plate and asked if she’d ordered from somewhere. That’s the reaction I was going for.
The base is half ground beef, half ground pork. I tested these separately before settling on the 50/50 ratio. All beef dried out, and all pork left a greasy puddle at the bottom of the pan. The blend gives you enough fat to stay juicy without the excess. Crushed pork rinds replace breadcrumbs as the binder, and they add a subtle background crunch that almond flour and parmesan can’t quite match. If you want to see the same pork panko technique in a different flavor profile, my keto sheet pan meatloaf is a good comparison.
I use a 7-inch round cake pan on purpose. Most recipes call for a loaf pan, but the round shape lets you slice it into wedges like an actual pizza pie. When you set it on the table and cut it that way, the whole presentation clicks. It’s a small choice that makes dinner feel like pizza night instead of meatloaf night. For a completely different spin, the BBQ cheeseburger meatloaf goes the burger-and-cheddar route.
The technique I wish I’d figured out sooner: pull it when the internal temp hits 155 degrees and let it rest tented with foil for 10 minutes. Carryover heat finishes the cook, and the cheese layer sets instead of sliding off when you slice. I used to leave it in until the mozzarella looked done, and it went rubbery every single time. Reader Aaliyah figured this out independently, which made me feel better about how many attempts it took me to land on it.
This keto pizza meatloaf is solid for meal prep too. I’ve sliced leftovers cold for packed lunches, reheated them in the oven until the cheese bubbles again, and even crumbled leftover slices into lasagna as a filling (reader Gerry’s idea, and it works). If you want more low carb pizza options without a traditional crust, the crustless pizza is faster for weeknights and the deep dish pizza scratches the itch when you want real dough.
At 2.2g net carbs per serving, this fits even strict daily macros. I make a double batch most Sundays and it covers two dinners plus packed lunches through midweek.
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Ingredients
1/2 onion, diced -
1 lb ground beef
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1 lb ground pork
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1 cup pork panko
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1 teaspoon red pepper flakes
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1 teaspoon oregano
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1 teaspoon parsley
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1 egg
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2 teaspoons minced garlic
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5 oz shredded mozzarella cheese
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1/3 cup low-carb marinara
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10 slices pepperoni
Step by Step Instructions
Step by Step Instructions
Mix ingredients
In a large bowl, mix onion, ground beef, ground pork, pork panko, red pepper, oregano, parsley, egg and garlic.
Put meatloaf in pan
Place into a 7” round cake pan, loaf pan or casserole dish. Push down to mold meat to fit the loaf pan or dish.
Marinara time
Add half of the marinara to the top of the meatloaf and spread to cover evenly. Cover with aluminum foil and place into the oven at 375 degrees for 30 minutes.
Pepperoni
Remove foil, add remaining sauce and ½ of the pepperoni slices. Replace foil and place back into the oven for 20 minutes.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I stuff the cheese and pepperoni inside instead of on top?
I've tried rolling mozzarella and pepperoni inside the meat, and it works if you don't overstuff. I use about half the cheese rolled inside and save the rest for on top so you still get that melted pizza look. Keep the meat layer thin enough to roll without tearing.
What internal temperature should this reach?
I pull mine at 155 degrees and tent it with foil for 10 minutes. The carryover heat brings it up to 160, and the cheese sets instead of sliding off when you cut. I used to bake until the cheese looked done and it went rubbery every time.
Can I use Italian sausage instead of ground pork?
One of my readers did this by accident and loved the result. I've since tried it myself and it works well. Italian sausage has more seasoning built in, so I cut back on the oregano and red pepper flakes in the base mix. The texture runs a bit denser but the flavor is worth it.
How do I keep the mozzarella from going rubbery or sliding off?
Two things I've learned after making this too many times to count: don't overbake after adding the cheese (5-7 minutes max), and let the whole thing rest before slicing. If you cut into it straight from the oven, the cheese hasn't set and it pulls off in sheets. I tent mine with foil for about 10 minutes and the difference is night and day.
Can I make this ahead and freeze it before baking?
I've frozen the shaped, unbaked meatloaf without the toppings and it held up well for up to 3 months. I wrap it tightly in plastic wrap then foil. When I'm ready, I thaw overnight in the fridge and bake as directed, adding the marinara, cheese, and pepperoni in the last stage.
What pan works best for this recipe?
I use a 7-inch round cake pan because it lets me slice wedges like actual pizza, which is half the fun for my kids. A loaf pan works too but you get rectangular slices. Some people shape a free-form loaf on a sheet pan, and that works for easier browning on the sides. I find the round pan holds everything together better and keeps the marinara from running off.
How should I store leftovers?
I keep slices in an airtight container in the fridge for 3-4 days. For reheating, I use the oven at 350 degrees for about 10 minutes so the cheese gets bubbly again (the microwave makes it rubbery). I've also eaten slices cold for packed lunches and they hold up well that way.
Can I use turkey or chicken instead of ground beef and pork?
I've tested both. They work but the result is leaner and drier since you're losing the fat from the pork. I add an extra tablespoon of olive oil to the mix when I use turkey. Ground chicken is the driest option, so I mix in a beaten egg yolk too for moisture.
My son has this rule that pizza needs a crust or it doesn't count as pizza. I made this expecting a full negotiation and instead he ate his whole plate without commentary, which in 10-year-old terms is basically the highest possible praise. The pepperoni crisps up on top in a way that's hard to argue with. Going in the Friday night rotation.
My son started calling it 'the meat pizza' halfway through dinner, which might be the highest compliment he's capable of giving anything. He even picked off the pepperoni first, same way he does with delivery. Next time I'm doubling the marinara layer.
I've made plenty of casseroles but never an actual meatloaf, so I went in a little nervous about whether it would hold together when I pulled it out of the pan. It did, cleanly. The pepperoni got these crispy little edges where it met the marinara and that was genuinely the best part of the whole thing. Making it for my sister next weekend.
Those pepperoni edges where they hit the marinara are the whole reason I pile them on heavier than the recipe says. Your sister's going to ask you to make it again.
One thing I wish I knew the first time: press the meat down hard into the pan before it goes in, like really pack it (I use the bottom of a measuring cup). The layers stay together so much better when you slice it, no crumbling. Also pulling it at 155 and letting it rest tented for 10 minutes keeps the mozzarella from going rubbery, which was my problem on attempt one. Still tweaking (could use more garlic for my taste) but the technique is worth sharing.
That measuring cup trick is worth adding to the recipe notes. 155 and tent is exactly right, I've had the rubbery cheese problem more times than I want to admit. Garlic can easily go to 3 teaspoons.
Made this Sunday and my teenager sat down, cleaned his plate, and asked if I'd ordered from somewhere. That's why I'm posting. We've been keto since January and he's been loud about missing pizza nights, so him assuming we ordered is not a small thing. I did add more red pepper flakes than the recipe calls for since the base seasoning felt mild, but once the pepperoni crisps up on top the pizza flavor clicks into place.
A teenager assuming you ordered is better feedback than any five-star review. More red pepper flakes is right, that amount in the recipe is the floor not the ceiling.
I just discovered your recipes and they are all wonderful, simple and quick. I made a happy mistake in using ground Italian sausage instead of the ground pork. The result was a very dense meatloaf, but enjoyed by two. With so much left over I cut off the topping of cheese and pepperoni and meat loaf, crumbled it in a mini chopper to use as filling in fathead dough calzones and crumbled the 1 lb. of meatloaf and used it in the keto lasagna recipe. I can also use it for tacos, topping for pizza, use it in soups.
Oh yum.. this sounds amazing!
Nice change from regular meatloaf and a good pizza substitute.
Ha, my kids don't even notice the missing crust. They just care about the pepperoni situation on top.