Meat Za Recipes

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PEPPERONI MEATZA



Pepperoni Meatza image

For people that are gluten-intolerant, low-carb, paleo, or whatever, it can be hard to go without pizza. This dish makes it a lot easier. It is made pretty much exactly the same as pizza, but with ground beef as the crust. Sounds weird at first, but it is absolutely delicious and very filling. This is something great to make ahead of time and then eat as leftovers later on. It's great hot or cold, just like pizza! I find that if you make 6 square slices, each slice is usually more than enough to fill you up. Feel free to add whatever toppings you normally eat on pizza. It will taste just as good!

Provided by Adpa

Categories     Main Dish Recipes     Pizza Recipes     Beef

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon salt
1 teaspoon caraway seeds
1 teaspoon dried oregano
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 teaspoon red pepper flakes, or to taste
2 pounds extra lean ground beef
2 eggs
½ cup grated Parmesan cheese
1 (12 ounce) package shredded mozzarella cheese
1 cup tomato sauce
1 (3.5 ounce) package sliced pepperoni, or to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Mix together salt, caraway seeds, oregano, garlic salt, ground black pepper, and crushed red pepper flakes in a small bowl.
  • Mix ground beef and eggs in a mixing bowl until thoroughly incorporated. Add Parmesan cheese and seasoning mixture to beef; combine. Press ground beef mixture into a 12x17-inch pan, spread out evenly.
  • Bake in the preheated oven until meat is no longer pink, about 10 minutes. Drain grease.
  • Set oven rack about 6 inches from the heat source and turn on the oven's broiler.
  • Sprinkle 1/3 of the mozzarella cheese over baked meat, followed by tomato sauce in an even layer. Sprinkle another 1/3 of the mozzarella cheese over the sauce and top with slices of pepperoni. Sprinkle remaining mozzarella cheese over pizza.
  • Broil until cheese is melted, bubbling, and lightly browned, 3 to 5 minutes.

Nutrition Facts : Calories 506.1 calories, Carbohydrate 5.1 g, Cholesterol 220.3 mg, Fat 27.8 g, Fiber 1 g, Protein 56.5 g, SaturatedFat 13.3 g, Sodium 2520.9 mg, Sugar 2.5 g

MEAT-ZA



Meat-za image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 17

2 teaspoons olive oil
1 onion
2 to 4 cloves garlic
One 28-ounce can fire roasted diced tomatoes
One 28-ounce crushed tomatoes, plus one 10-ounce can
1 teaspoon dried oregano
1 teaspoon dried thyme
Crushed red pepper
Salt and freshly ground black pepper
Handful fresh basil, torn
1 pound ground Italian sausage
1 pound andouille sausage
1 package pepperoni (about 50 slices)
1 pound uncooked lasagna noodles ("no-cook")
Provolone cheese (about 16 slices)
1 pint ricotta cheese
1 cup shredded mozzarella cheese

Steps:

  • Pour olive oil in a skillet on medium-high heat. Dice the onion and saute until softened. Add the garlic and saute about 2 minutes. Add both cans of tomatoes and simmer for about 5 to 7 minutes. Stir in oregano, thyme, red pepper, salt and pepper to taste. After heated through, reduce heat, and stir in fresh basil. Reserve sauce.
  • In a large skillet brown Italian sausage. Drain and set aside. Cut the andouille sausage into bite size pieces and heat through and brown in the same skillet. Remove from the pan and mix with the Italian sausage.
  • Preheat the oven to 350 degrees F.
  • Take about 1 cup of the marinara sauce and cover the bottom of a 9- by 13-inch lasagna pan.
  • Arrange uncooked lasagna noodles to cover the bottom of the pan. On top of the noodles place about 8 slices of the provolone cheese in 1 layer. Spread 1/2 of the ricotta cheese on top of the provolone. Spread 1/2 of the sausage mixture on top of the cheese. Spread out 1/2 of the slices of pepperoni on top of the sausage. Then spread 1/2 of the sauce on top. Repeat layers: noodles, provolone, ricotta, sausage, pepperoni, sauce.
  • Then finish off the top with the shredded mozzarella cheese. Cover pan with foil and bake about 45 minutes. Remove foil and bake for another 15 minutes until golden brown and bubbly. Let stand for 15 minutes then serve.

MEATZA PIE



Meatza Pie image

This is my SIL's recipe and was a great favorite of her two children. As little tots my niece and nephew came out here to Arizona to visit and brought this recipe with them "so they wouldn't feel so homesick!"

Provided by Lorraine of AZ

Categories     Meat

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
2/3 cup evaporated milk
1/2 cup fine dry breadcrumb
1/2-1 teaspoon garlic salt
1/3 cup tomato paste
1 (3 ounce) can sliced mushrooms, drained
1 cup shredded sharp cheddar cheese
1/4 teaspoon oregano, crushed
2 tablespoons grated parmesan cheese
1/2 cup chopped onion
1/2 cup sliced ripe olives (optional)

Steps:

  • Preheat oven to 375 degrees.
  • Place meat, milk, crumbs, and garlic salt in a 9-inch pie plate; mix thoroughly with a fork. Pat evenly onto bottom and up sides of pie plate; rim with fingers, pressing firmly into place.
  • Spread tomato paste over meat mixture. Arrange drained mushrooms over top of tomato paste. Add Cheddar cheese, oregano, Parmesan cheese, and onion in layers. Top with sliced olives, if used.
  • Bake in preheated oven for 25 minutes or until meat is done and cheese is lightly browned.

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