Meatloaf is one thing I learned to adapt to a gluten-free lifestyle pretty quickly.  And while staying at Josh’s Grandma’s for three months, I was blessed to learn the existence of two very important meatloafs:  Pizza Meatloaf and Mexican Meatloaf.  Today, I will share with you her recipe for the former.

(It looked better in person.  I was lazy and used my phone camera rather than go all the way into the living room for my good camera.)

Pizza Meatloaf


  • 1 lb lean ground beef
  • 1/4 cup chopped onion
  • 1/4 cup parmesan cheese
  • 1/2 teaspoon oregano
  • 1/2 cup crushed Rice Chex
  • 1 egg, beaten
  • 3/4 teaspoon salt
  • 1/2 cup milk
  • 1 (14 ounce) can pizza sauce
  • 8 ounces shredded mozzarella cheese
  • Directions:

    1. Combine ground beef, onion, Parmesan cheese, oregano, Rice Chex, egg, salt, and milk.

    2. Spread into an 8″ square, ungreased pan. Bake at 350 for 45 minutes.

    3. Drain off fat. Spread pizza sauce over top. Sprinkle mozzarella cheese on sauce.

    4. Continue baking for 15 minutes or until cheese is melted.