Leftovers: Meatza My Way

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We’re going back in time again people. In the vault. Back to May. When I first started posting recipes and taking pictures with my phone. The phone I had dropped multiple times while intoxicated in college, standing on top of a bar. That’s a far plunge for a phone. Anyways, meatza is like pizza. But the crust is made out of meat, duh. And even though it doesn’t look quite as appetizing as pizza, it legit smells like real pizza. It’s epic. My friend Jaelyn told me just a couple weeks ago that her and her bf made a crust out of bacon and it was the greatest thing she’s ever tasted. I envy her life.

I failed with athleticism once again this weekend. What the f*ck is wrong with me?! I now wish my parents would have forced me into sports as a child. But for real, if I would have played sports growing up, I would have been considered a “cool kid” in high school and then went on to fit in with people in the park playing volleyball in the park. Instead, I sit on the side lines, staring at others as they walk by, since I’m not drinking either. I must look like the BIGGEST bore. Such a shame. I swear I’m not a total bore. Kind of.

But my failure with athleticism came in the form of riding a bike on Saturday. Sarah and I had to ride bikes from the park to my house, which is NOT far, and I managed to fall off my bike 1 minute into the ride….in front of multiple men….in the middle of the street. I scraped my knee like a child. Cars had to stop. I looked dumb, end of story.

I’m literally never going to get a date. I’m being dramatic. Or just realistic.

Leftovers: Meatza My Way

0.0 rating
PREP 10 mins
COOK 25 mins
TOTAL 35 mins
Yields 3-6

INGREDIENTS :

  • 1lb ground beef
  • 1lb ground pork
  • 2 eggs
  • 2-3 cups marinara-no sugar added or pizza sauce
  • 1 container mushrooms, sliced
  • 1/2 zucchini, chopped
  • 1/2 onion, roughly sliced
  • 5-6 garlic cloves, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoon oregano
  • 1 teaspoon parsley
  • 1 teaspoon thyme
  • salt and pepper, to taste
  • fresh basil, to garnish

DIRECTIONS :

  1. Preheat your oven to 350 degrees.
  2. Pull out a large mixing bowl and add your beef, pork and eggs and mix well to combine.
  3. Now add in all your spices to your meat mixture: garlic and onion powder, oregano, parsley, and thyme and thoroughly mix the spices in with the meat.
  4. Now grab a 9 x 13 glass baking dish and throw your ball of meat into the dish and press down until meat is the same thickness throughout.
  5. Bake for 15 minutes.
  6. While the meat is baking, chop your veggies to get them all ready to plop on top of your meatza.
  7. Once the meat is done cooking, pull it out of the oven, top with the rest of the ingredients: marinara, veggies, and garlic. Also add salt and pepper to your preference.
  8. Put back in the oven for 5 minutes.
  9. Once the the veggies are cooked a bit, turn on your broiler and cook for about 5-7 minutes or until veggies look cooked to perfection!
  10. Now eat! Careful, it's hot hot!! Great for leftovers!

by

INGREDIENTS :

  • 1lb ground beef
  • 1lb ground pork
  • 2 eggs
  • 2-3 cups marinara-no sugar added or pizza sauce
  • 1 container mushrooms, sliced
  • 1/2 zucchini, chopped
  • 1/2 onion, roughly sliced
  • 5-6 garlic cloves, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoon oregano
  • 1 teaspoon parsley
  • 1 teaspoon thyme
  • salt and pepper, to taste
  • fresh basil, to garnish

DIRECTIONS :

  1. Preheat your oven to 350 degrees.
  2. Pull out a large mixing bowl and add your beef, pork and eggs and mix well to combine.
  3. Now add in all your spices to your meat mixture: garlic and onion powder, oregano, parsley, and thyme and thoroughly mix the spices in with the meat.
  4. Now grab a 9 x 13 glass baking dish and throw your ball of meat into the dish and press down until meat is the same thickness throughout.
  5. Bake for 15 minutes.
  6. While the meat is baking, chop your veggies to get them all ready to plop on top of your meatza.
  7. Once the meat is done cooking, pull it out of the oven, top with the rest of the ingredients: marinara, veggies, and garlic. Also add salt and pepper to your preference.
  8. Put back in the oven for 5 minutes.
  9. Once the the veggies are cooked a bit, turn on your broiler and cook for about 5-7 minutes or until veggies look cooked to perfection!
  10. Now eat! Careful, it's hot hot!! Great for leftovers!

by


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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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51 thoughts on “Leftovers: Meatza My Way”

  1. And here I’ve lived my life replacing pizza crust with things like portobello mushrooms and red peppers. Not once did I consider MEATZA!! That’s BRILLIANT!!

  2. De-freakin-lish! I hadn’t even thought of using the meat as the crust. I’ve had to go gluten-free and for the most part I don’t miss it at all…except for pizza and pb & j. This is dish looks glorious, I’ll be trying it this week for sure.

  3. I love some meatza. Last time I tried to make ‘mini-meatza crusts’. They ended up just being like hamburgers….

    I’ve been loving all your recipes by the way! Great stuff

  4. I hate it when a lovely bike ride turns into an awkward turtle moment. Been there…
    meatza! meatza! meatza!

  5. I just made meatza last night and have been working on perfecting it. This time I topped with very thinly sliced onion and procuitto before putting it under the broiler. Both were beautiful and crispy and wonderful! I like meat on my meatza…I also always top with pinapple, for some reason that just makes it for me!

  6. OMG falling off a bike in public is one of my fears. So sorry girl 🙁 It would happen to me too.

    Interesting recipe! I’m not sure how I feel about meatza. i’m not a huge fan of ground meat unless its mixed into something (sauce or frittata). But your recipes haven’t failed me yet 😀

    1. I wasn’t originally sold on this either, but when you pre-bake the “meat crust” as Juli has, the texture is slightly crunchy but still dense, you’ll be surprised at how much this dish is one complete entity…like a quiche, but with meat

  7. I love meatza…this inspires me to make some this week and take it to work…i make the cardiologists angry with all of the red meat i eat….hehehe

  8. Sounds ahhhhhmazing as always!!! Can’t wait this and the Chocolate Coffee Caramel Bars are next up in my kitchen! Just made another batch of your Enchilada Chicken Stew yesterday… have to keep that baby stocked in the freezer at all times… hubby loves that one so I have to fight him for it! 🙂 I’ll have the Choco Coffee Caramel Bars all to myself though.. he doesn’t like coffee! I could be nice and leave it out but, I LOVE coffee, chocolate and caramel together and since I’m the one who cooks/bakes in our house, guess what’s going to happen?!? 🙂 Showed my hubby some of your WOD videos yesterday to show him who’s been giving me all of these amazing recipes… he was impressed! Congrats and good luck w/ Regionals!!! Cheering for you in AZ!

    1. P.S. If I had a bod like yours and could kill the WODs like you do, I would DEF not be sweating the bike thing! I’m great at riding a bike and would gladly trade you skills ANY day! Can’t even come close to killing the WODs like you do!

      1. Hahaha thank you so much Rebecca, but any part of my body flying through the air can’t look that good 😉 Thank you so much for your support, hope to not disappoint!

  9. Okay, so I had to comment here. Well, maybe didn’t have too, but I guess, I certainly want too. If that makes sense? Anyways, I want to say that I love reading your blog. Its great. Even if you go way overboard on the sweets sometimes, I like to read about all your crazy escapades, and guy problems -too funny! I have a friend that I am doing my best to get to come out of his shell. He is so shy, but is a really good guy, and trying to get him to even talk to a girl is like well next to impossible. So by now I’m sure your probably saying what the hell is this guy going on about, right? Well, I think that his problem is allot like many others. I say that cause I think that “we” (people in general) think that is things don’t go well or exactly as we planned then all is lost. So then the attitude is why try if I’m only gonna make a fool out of myself. But, this is the beauty of the man woman relationship. In the mans case we can always crack a joke or make light of it (either situation or mishap). Women however, here are at a real advantage. No matter what, chivalry is not dead! It is a mans natural instinct to come to the rescue of a damsel in distress! It makes men feel like they are needed and women feel, that they are in return, wanted. So next time, don’t be disappointed if you make a mistake, take a fall, or even perhaps make a complete fool out of yourself. Remember, its just another opportunity for both parties to do what comes naturally :0) I’d be willing to bet that those men that saw you fall, didn’t leave you lying on the ground!

    1. Well mike, the men didn’t do a whole lot, they asked if I was ok. Chivalry is often dead within my age group lol but ah well. Thanks for the great comment!!

  10. Wow, I saw this today and knew I had to make it because we need leftovers this week!

    It is sooooo absolutely delicious! Meat and marinara and veggies – my favorite!

    I added spinach and green peppers because they’re my favorite part of “veggie” pizza.

    Mine didn’t look as neat as yours but it is quite delicious! – thanks for this!!

  11. I loved this recipe! I don’t generally eat totally paleo, but I will definitely be making more of your recipes! I have a paleo party to go to tomorrow night. I’ll probably make something else from here! Thanks!

  12. Meatza! I just love saying that word. Excellent work. I ended up sautéing my veggies for just a bit and then putting them under the broiler on my meat crust. I also used some leftover Canadian bacon as another topping. Yay, more meat! Not sure why, but my meat “crust” shrunk up and looked really nasty with filmy-eggy-greasiness hanging out along the sides. It was a bit traumatic, but I managed to scoop it off and forgot all about it once it was time to eat because it looked so friggin good. And it was quite outstanding once it got in my mouth. Sorry about the nasty description. Not sure why I shared that. We need a special site where we can post pictures of what our food looks like when we attempt your recipes. You will realize that your food/photos are waaaaay better than what the rest of us could ever hope for.

  13. Hi Juli! I just wanted to thank you for your amazing recipes! I am new to the Paleo diet and literally cook something from your website daily! I have saved a ton of money on groceries and my finance loves everything I am creating! I am making meatza for my parents tonight! We couldn’t stop telling them how much we loved it the first time we made it, so I had to make it for them, too! 🙂

  14. This was pretty great! I really do love a ton of your recipes. The only downside to this was having to drain the fat from the meat after baking it. But the end product was delicious, and we have tons of leftovers that we’re looking forward to.

  15. Question . . . I tried this over the weekend and could not get the meat to be “crispy” I was really juicy – I’m not sure what I did wrong. Any suggestions?

    Thanks! 🙂

  16. Sooooo, I fell off of a bike in walmart. Pant leg got stuck on pedal, and I tipped over to the side. So sad. Grown men saw me and walked away….. we all have our moments …. good thing there’s meatza to cheer us up.

  17. just have to say that this is amazing. i made mine with tomatoes, olives and chorizo.

    the pineapple that @amanda mentioned is tempting too. also, i was impressed by how much my house smelled like pizza when it was cooking. double win 🙂

  18. Are you sure you didn’t mean a 9×13 dish instead of 9×11? It had taken way more than 10 minutes for the meat layer to cook and I didn’t have nearly enough room for all the toppings. It’s looking good though…thanks for the inspiration

  19. I made this last night and there was lots of water in my meatza. Still tasted good,but wasn’t as appetizing as I had hoped. Any suggestions on how to fix that?

  20. I made this last night, and it turned out great. I did have one small issue though, there was a ton of liquid coming out of the top of the meat when I prebaked my crust, I had to drain it off 3 times before I could put on the toppings. I used ground beef and ground pork like you suggested. Any ideas how to fix this? It didn’t really get the crispy texture people mentioned even after 20 min of cooking the crust. I loved it though, the taste was really good.

  21. i just made this. Soooo very yummy plus my man totally loved it. he is hard to please and very picky. I wanted to eat it all up but had to control myself. I am gonna try it with the egg on top for breakfast.

  22. Boo yah, making this tonight. It looks so easy, and how have I never considered meat as a crust?? I’ve tried almond flour and thought about trying .. omg total brain fart, that white veggie that kind of looks like broccoli, ahh why can’t I think of it??? Anyway, thanks for sharing!

  23. This was incredible….. My boyfriend smiled the whole time he was eating he meatza. So a huge thank you all the way from South Africa! Props!!!

  24. Juli,

    I love this recipe! Actually, I am totally in love with all your meatza variations! I tried my meatza the other night and totally fell in love with how easy it was and how yummy. I am definitely adding it to the “staple” foods list and can’t wait to play around with this concept and leftovers. YUM!

    Thanks!
    Katie

  25. I tried to make this last night. It was looking spectacular after I added the toppings and put it back in the oven. It was back in and after turning the temp up the glass pan exploded! Glass everywhere… 🙁 Apparently Pyrex are not supposed to be used with the broiler!

  26. I would definitely NOT recommend putting any glasses dishes under the broiler, big no-no as Melissa has pointed out. Probably a better idea to use an aluminum cake pan. I’ll be trying it this way tonight and will keep you posted.

    1. Here’s my update on the metal cake pan instead of Pyrex. Obviously a better idea from the safety stand point. I think because the metal doesn’t conduct heat as well as the glass it takes longer. I don’t know how long I ended up leaving it in total but it was definitely WAY longer than the recipe. When I make meatloaf in a metal loaf pan it’s 1 hr or so at 350 degrees. I usually use 1.5lbs of beef for that. I think I will plan to allow 1 hr next time and hoepfully it will take less time. In the end, this was SUPER tasty! I made some cashew “cheese” for the top and added red pepper flakes. We LOVE spicy!

  27. I tried this recipe and did not understand why the meat came out so greasy and runny? The onions did not cook enough, are you sure there is not a type in the recipe? Anyways, I love the website even though some of your recipes are hit and miss.

    1. hey katy, the grease is coming from the percentage of fat in your meat. so say it’s an 80/20 meat, a lot more fat will render out from the meat. BUT fat is what gives the meat flavor. so if you pour out the fat, you can remove the grease from the pan. with the onions, feel free to cook them before you put them on the meatza if more cooked onions are your preference!

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