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Pepperoni Meatloaf

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"This is a kid-friendly spin on the old-fashioned meatloaf mom used to make. The addition of pepperoni adds flavor and excitement. I use extra lean beef to account for the added fat of the pepperoni. If desired, top with tomato sauce or pizza sauce and extra Parmesan."
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1 h 15 m servings 688 cals
Original recipe yields 8 servings (1 loaf)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine chopped pepperoni, ground beef, tomato sauce, cracker crumbs, Parmesan cheese, eggs, minced onion, French-fried onions, garlic powder, oregano, and tarragon in a large bowl; form into a loaf in a loaf pan.
  3. Bake in preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Place a layer of sliced pepperoni on the top of meatloaf and bake for 5 minutes more.


  • Cook's Note:
  • I chop the pepperoni in the food processor.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 688 calories; 51.6 g fat; 15.4 g carbohydrates; 38.3 g protein; 190 mg cholesterol; 1952 mg sodium. Full nutrition

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