This easy pizza meatloaf recipe is a fun spin on a classic meatloaf. Using a mixture of ground beef and ground pork, and pizza sauce instead of the traditional ketchup, this Whole30 meatloaf recipe is a family-friendly option that’s great for meal prep or a simple weeknight dinner. It’s also paleo, gluten-free, low carb and freezer friendly.

Whole30 Meatloaf Ingredients

To make this meatloaf, you’ll need 1 pound each of ground pork and ground beef. You’ll also need an egg and almond flour to use as the binder. You can use cassava flour if you have a nut allergy in your home as an alternative to the almond flour. Then, you’ll need your “pizza toppings”.

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Your pizza toppings can be the veggies you like most on pizza, and this recipe is pretty flexible and you’re able to include or omit whatever you like best! For this meatloaf, I use sliced green peppers, sliced black olives and diced onion. You can also use diced mushrooms, red pepper, green olives, or whatever vegetables you like. I’d avoid using vegetables that have a really high water content though, such as frozen vegetables, eggplant or artichoke hearts.

You’ll put a third cup of pizza sauce into the meatloaf, and a third cup slathered on top before you bake it. For paleo and Whole30, you will want a sugar-free pizza sauce, I use Primal Kitchen’s Whole30 Approved pizza sauce (code PALEOBAILEY will give you a discount at checkout). For non Whole30 or Paleo eaters, you can top the meatloaf with pepperoni before putting it into the oven, and then add cheese during the last 15 minutes of baking!

How To Make Pizza Meatloaf

This Whole30 meatloaf recipe couldn’t be easier. You simply add the egg into a large mixing bowl first and beat it, then add all of the ingredients, except for 1/3 cup of the pizza sauce called for, into the mixing bowl. Use your hands to combine everything together until the egg, spices and vegetables are mixed well with the meat. If your mixture is still too “wet” you can add an additional 1/4 cup of almond flour.

You can cook this meatloaf on just a sheet pan and forming it into a loaf yourself, or you can use a meatloaf pan. This meatloaf pan is made to allow the grease to drain to the bottom and hold the meatloaf up higher so it’s not sitting in the grease. Once the meatloaf is formed on a sheet pan or in a meatloaf pan, add 1/3 cup pizza sauce to the top and use a brush or the back of a spoon to slater it over the meatloaf in an even layer. Then, just place it into the oven and bake for one hour on 350 degrees F.

Serving & Storing

Once it’s done baking, slice the meatloaf and serve with a small scoop of warmed pizza sauce on each slice with vegetable sides, mashed potatoes or mashed cauliflower, roasted broccoli, breadsticks or garlic toast (not for Whole30/paleo).

The meatloaf will stay good in the refrigerator for up to 5 days. You can also freeze the fully cooked meatloaf either whole or in individual slices to take out as needed. Store in freezer-safe bags or containers, thaw in the refrigerator overnight and reheat the meatloaf or meatloaf slices in the oven or microwave.

Other Oven Baked Whole30 Recipes You’ll Love:

Oven Roasted Beef & Vegetables

Easy Greek Meatballs

Sheet Pan Sausage, Potatoes & Peppers

Sweet Potato Chicken Nuggets

Sheet Pan Sweet & Sour Chicken