CREAMY PESTO & PEPPERONI PIZZA LOAF

posted Aug 16, 2012

The surprise here is biting into the ordinary looking 'meatloaf' and discovering the tangy Italian pesto flavors and creamy texture that the PHILADELPHIA Creamy Pesto Cooking Creme brings to the meat, a mild heat from the peppers and the smooth and melty cheesiness of the Mozzarella that pairs with the pepperoni so well. A balsamic-tomato glaze adds a zippy richness to this twist on everyday meatloaf. An authentic tasting Pizza Loaf experience is accomplished in less than an hour and 4 pizza-loving people reap the rewards!

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Ingredients

2 pounds lean ground beef
5 ounces PHILADELPHIA Creamy Pesto Cooking Creme
4 large cloves garlic, minced
1 cup diced red onion
1 cup Kraft Shredded Mozzarella cheese
1 cup chopped pepperoni slices
1/2 cup chopped fresh basil
1/3 cup chopped peperoncini peppers
1 cup good quality ketchup
1/4 cup balsamic vinegar

Directions

Preheat oven to 375º F. Bring ground beef to room temperature and add the PHILADELPHIA Creamy Pesto Cooking Creme, garlic, onion, Kraft Shredded Mozzarella, pepperoni, basil, peperoncini, and salt and pepper to taste. Mix well without compressing the meat and divide into 4 equal portions. Shape into 4 mini loaves and place on a parchment-lined baking sheet.
In a small bowl, mix ketchup and vinegar and generously brush tops and sides of each loaf with the mixture. Bake for 40 minutes, uncovered.