Step-by-Step Instructions
First, let’s build our flavor base. I heat my skillet over medium-high heat and cook the ground beef, breaking it up with my spoon until it’s just browned and no pink remains. This is where I add half the dried oregano and all the garlic powder right into the pan—the heat wakes up those dried herbs in a way that just sings. I drain any excess fat (a crucial step I overlooked once, resulting in a greasy final product) and then stir in the pizza sauce until everything is warmly combined and smells incredible. I set this meaty, saucy mixture aside to cool slightly so it doesn’t steam the bread.
While the beef cools, I preheat my oven to 400°F (200°C) and line that baking sheet. Taking my serrated knife, I carefully slice the loaf of bread in half lengthwise, like I’m making a giant sub. I place both halves cut-side-up on the sheet. Now, for assembly: I spread the saucy beef mixture evenly over both halves, all the way to the edges. Then, I shower it with the freshly shredded mozzarella—I really pile it on in an even layer, making sure to cover the meat so it doesn’t dry out. I sprinkle the remaining oregano over the cheese, followed by the mini pepperoni and a generous dusting of Parmesan.
Into the hot oven it goes! I bake it for 12-15 minutes, but I start peeking at the 10-minute mark. You’re waiting for that beautiful, golden-brown, bubbly cheese and for the edges of the bread to get perfectly crisp. The first time I made this, I got impatient and pulled it out early, and the bottom was still a bit soft. Waiting those extra few minutes for full crispiness is worth it. Once out, I let it rest for just 2-3 minutes—this helps it set so it’s easier to slice—then sprinkle with fresh parsley, slice into big, diagonal pieces, and watch it disappear.
Pro Tips for Best Results
Let the meat mixture cool for five minutes before piling it onto the bread. I know it’s tempting to assemble it hot, but when I did that, the steam made the bread underneath soggy before it even hit the oven. Letting it cool just a bit prevents a mushy base and ensures every bite has that ideal crisp-to-soft contrast. It’s a small pause that makes a huge difference in texture.
For the ultimate crispy edges and melted cheese, position your oven rack in the upper third of the oven. I’ve tested this three different ways—low rack, middle rack, high rack—and the higher placement gives the top cheese and pepperoni that perfect, slightly blistered finish without over-toasting the bottom of the bread. If you have a convection setting, use it! It circulates the heat evenly and gives you a fantastically even melt and crisp.
Don’t skip the post-bake rest. I’m the queen of wanting to dig in immediately, but giving your Meat Lovers Pizza Bread just 2-3 minutes to settle after it comes out of the oven is crucial. This allows the molten cheese to set just enough so that when you slice it, you get clean, gorgeous pieces that hold together instead of a cheesy landslide onto the cutting board. It requires patience, but it’s a professional-looking result with almost zero effort.
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