00:00What would happen if we stuffed a pizza inside of a meatloaf? Let's find out.
00:05Let's jump right in. Let's start with a pound of 80-20 ground chuck.
00:09Then we're going to stay hot just like Terry's mom and drop some spicy Italian sausage in here.
00:14Another one pounder. Now we're going to chop up a bell pepper.
00:23I like onion in my pizza so let's chop up an onion and let's get it in here.
00:27You really have a lot of leeway here. You can put jalapenos in. You can put tomatoes.
00:31Whatever you like on your pizza, you can throw in right here.
00:35And I'm talking about mostly vegetables. That's what I would put in at this point.
00:40Now we've tossed our vegetables in on top of our meat and we're going to add two eggs to this
00:45mixture.
00:56I'm going to use one package which is roughly one big cup of this parmesan herb panko bread crumbs.
01:01Not only is it going to help it stick together but it's going to give us a crust kind of
01:05flavor.
01:05I'm going to be honest with you they smell like sweaty balls but I imagine they taste much better.
01:09Now we're going to drop about two tablespoons of red pepper flakes in on top of that.
01:14And then we're going to add just the dusting of that OG barbecue rug from Skull and Mortar.
01:19I like this because it really kind of helps pop that meat.
01:23Don't be a pervert guys. Don't be popping your meat in public.
01:27Now we're going to go ahead and we're going to dip our phalanges right in there and get them nice
01:31and gooey.
01:32Again guys, quit being perverts, all right? Mix it on up. Get it good and mixed. This is very important.
01:38You want it very, very evenly mixed throughout.
01:41Now we're going to go ahead and drop this into a loaf pan.
01:44And now the key is you want to make sure you push this down nice and firm along the sides
01:48and the bottom
01:49of your pan because we need to have a hollowed out core.
02:19Now we've already got hamburger and sausage in this mixture but I want to make sure that we get some
02:23pepperoni.
02:24To me, you can't have like a real pizza without some pepperoni, especially if you're a meat lover.
02:28So we're going to go in and we're going to layer pepperoni along the sides and bottom just like we
02:33did the rest of the meat.
02:50Next we have to have mozzarella on a pizza and we want it to be a nice thick
02:54tube of cheese down the middle. So we're going to go ahead and use mozzarella string cheese for this
02:58and then we're just going to layer the pepperoni back on top of it.
03:10And then finally, we're going to close it up. We're just going to push the rest of the meat we
03:13have in here and kind of round over our corners and now we're ready for that smoker.
03:18Now we're going to get it on the smoker with some cherry wood at 300 degrees. I imagine it's going
03:23to take
03:23about an hour or so to cook, but we're looking for an internal temperature of 165. So about an hour
03:29and 15 minutes
03:30is what it took to cook this meatloaf. Now we're going to go ahead and flip this over on this
03:34wire rack
03:34so we can get all that juice out of the pan and that way we're not just left with some
03:38soggy meatloaf.
03:40So there it is. As you can see, you can see all that parmesan herb
03:43panko in there. You can see all the vegetables we have in there, but we're not quite done yet.
03:47Now we got to have some marinara sauce on this. Of course, you got to if it's pizza. So we're
03:53just
03:53going to drip this over the top. Now we haven't preheated this or pre-cooked it because it's going
03:57to be hot anyway because the meatloaf is so hot. I said this meatloaf is fresh off the smoker.
04:04Alternately, you can put this back on the smoker if you want, but I wouldn't recommend it.
04:09Now we're going to go ahead and hit it hard with some parmesan cheese because you got to have that
04:12parmesan on top of your pizza and a little more of the pepper flakes, of course, as well. Or maybe
04:18a
04:19lot, you know, whatever you like. All right, guys, it's time to cut this open and try it out.
04:24It's either going to be awesome or it's going to be a tragedy.
04:30Look at that pizza stuffed inside. That cheese is nice and soft. Let's get a bite of this.
04:40Oh, it's hot.
04:44Hey, I don't know. I'm going to start the name of it. Whoa.
04:52Guys, hold on. It really tastes like pizza. I'm not kidding. It really tastes like a meatloaf pizza.
05:00They're freaking good.
05:03It's really freaking good. I'm not even kidding. It's really good.
05:08Guys, if you found something about this video that you like, check out the rest of my videos.
05:11I got a ton of them, right? This recipe turned out really, really good. I didn't really know what to
05:15expect going in, but I'm very, very happy with the results. That being said, check us out soon with
05:21a brand new recipe. Like, subscribe, comment. All that stuff super helps us out. Guys, skullandmortar.com
05:27for all your barbecue needs. Let's freaking go. We'll see you soon. Now, hold on. Before you go,
05:32YouTube thinks that you'd love this video and I'm willing to bet you'd at least like it. So go
05:36ahead and give it a click and check it out. Hook a brother up.
