One big grocery store and a gal without a plan. I figured there has got to be something fitting that can be found in the grocery store and assembled quickly in the evening for dinner. But what...
Hmmm.. I pondered and browsed the aisles.. Still nothing... I pondered and browsed again... And again.. The gentlemen behind the meat counter watched me pass by once, twice, eight times... I think they were getting nervous I was casing the place, conceiving a plan to get every delicious looking rib-eye smuggled out in my diaper bag... No, I had no such grand plan, I just needed a slight whim of something...
I placed a pizza crust in my cart. Toppings... Sauce... Hmmm.. Ordinary wouldn't do, this is Monday afterall.. Let's cut to the chase. Somewhere along the line, meatloaf popped into the equation and taadaa! Meatloaf Pizza!
3 tablespoons plain yogurt or an egg yolk
2 tablespoons seasoned dry bread crumbs
2 tablespoons grated parmesan cheese
2 tablespoons minced fresh parsley
1 garlic clove, minced
3/4 pound meatloaf mix (1/2 ground beef, 1/2 ground pork)
2 tablespoons olive oil
1 pre-baked pizza crust (I used Fabulous Flats multigrain stone-baked pizza crust, 10.5 oz.)
Spaghetti sauce (I used Muir Glen Italian herb)
handful of sliced fresh mushrooms
chopped bell peppers
8 slices fontina cheese
In a small bowl, combine the first five ingredients. Mix in the meatloaf mix. Shape tablespoonsfuls into 1-in. disks. In a large skillet, fry in oil in batches over medium to medium-high heat for about 2 minutes on each side or until no longer pink. Drain on paper towels. If using mushrooms, saute in pan drippings until tender.
Place pizza crust on a baking sheet. Spread with spaghetti sauce and top with meat "loaves", mushrooms, peppers and cheese slices. Bake at 400° for 15 minutes or until cheese is melted.
And the leftovers? Let's not worry about that...