Ingredients:
1 lb ground beef
2 teaspoons butter
1 cup minced onion
1 tablespoon chopped garlic
1/2 cup chopped green pepper
2 eggs
1 cup breadcrumbs (plus more if mixture is too wet)
1 (6 ounce) can tomato paste (use half in the meat mixture and reserve the rest for basting)
Honey (to taste for basting)
Salt and freshly ground black pepper
1 (3 1/2 ounce) package sliced pepperoni
2 cups shredded mozzarella cheese
Directions:
Preheat the oven to 350°F (175°C).
In a large bowl, combine the ground beef, melted butter, minced onion, chopped garlic, chopped green pepper, eggs, breadcrumbs, half of the tomato paste, and a pinch of salt and pepper. Mix gently until ingredients are evenly incorporated—avoid overworking the meat.
On a sheet of wax paper or parchment, pat the meat mixture into a rectangle about 1/2 inch thick.
Arrange the pepperoni slices in a single layer so they touch and cover the entire surface of the meat rectangle.
Sprinkle the shredded mozzarella evenly over the pepperoni layer.
Carefully roll the layered meat into a tight “jelly roll,” using the wax paper to help lift and guide the roll. Pinch the seams and ends to seal in the cheese and fillings.
Place the meatloaf seam-side down in a baking pan.
Stir the remaining tomato paste with a little honey to thin and sweeten it for a glaze. Spread about half of this glaze over the top of the loaf.
Bake in the preheated oven for 1 hour.
During the last 10 minutes of baking, brush the remaining tomato-honey glaze over the loaf to build a glossy finish.
Remove the meatloaf from the oven and let it rest for at least 10 minutes before slicing. Resting helps the loaf hold together and keeps the melted cheese from running out when cut.
Servings: 6–8
Prep time: 15 minutes
Total time: 75 minutes