Little italy pepperoni mushroom pizza loaf

Yield: 8 servings

Measure Ingredient
¼ cup Olive oil
2 cups Onions; chopped fine
4 Cl Garlic ; minced
1 tablespoon Oregano
½ teaspoon Cayenne
1 8 oz pkg mushrooms; coarsely chopped
2 teaspoons Salt
1 cup Ketchup
2½ pounds Turkey; ground
3 Egg whites
½ cup Bread crumbs
1 teaspoon Black pepper
½ pounds Mozzarella cheese; cut into cubes
1 3 oz pkg pepperoni; sliced

Recipe by: Fifty Two Meat Loaves Preparation Time: 0:15 Preheat oven at 350. Prepare a loaf pan or muffin tins with cooking spray and flour. In a large skillet, warm oil over medium heat. Add onions, garlic, oregano and cayenne, cover and cook, stirring once or twice, for 10 minutes. Add mushrooms and 1 teaspoon of the salt, raise the heat to medium-high and cook uncovered, tossing and stirring the mushrooms often, until they render their juices and are tender, about 10 minutes. Stir in ½ cup of ketchup, remove from heat and cool to room temperature. Position a rack in the middle of the oven. In a mixing bowl, combine the turkey, mushroom mixture, egg whites, bread crumbs, remaining 1 teaspoon salt, and black pepper and mix thoroughly. Add the cubes of mozzarella and mix until evenly distributed. Transfer the meat mixture to a shallow baking dish and shape it into a flat loaf about 2½" thick. Smooth the top of the loaf or muffin tins with the back of a spoon. Spread the remaining ½ cup pizza sauce evenly over the loaf. Lay pepperoni slices evenly over the sauce, overlapping them if necessary and using them all. Bake for about 1 ¼ hours, pouring off accumulated pan juices as necessary. Let stand for 10 minutes before slicing.

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