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PrintMeatza Pie
This deconstructed meatloaf is filling and delicious. The shredded cheese turns this into a crustless pizza.
![[+]](/images/uploads/recipes/2013/May/08/935_view.jpg)
Meatza Pie
1 lb
extra lean ground chicken
450 g
1 cup
long grain brown rice , cooked
250 mL
2 cloves
garlic, minced
2 cloves
1
egg(s), medium
1
1/2 cup
pasta sauce
125 mL
6
mushrooms, sliced
6
1 cup
green pepper(s), sliced
250 mL
or
1 cup
red pepper(s), sliced
250 mL
1/2 cup
onion(s), diced
125 mL
1/2 tsp
oregano, dried
2.5 mL
1 cup
part-skim mozzarella cheese, grated
250 mL
Preparation
Serves 6
Cook time :
40 min
|
Preparation time :
15 min
Meatza Pie
1
Preheat oven to 350°F (180°C).
2
In a large bowl, thoroughly mix together ground chicken, cooked rice, beaten egg, and minced garlic. Pat out into bottom and sides of 10 inch (25 cm) pie plate.
3
Bake for 20 minutes. Take out of oven, drain off any liquid and discard.
4
Spread top with your favourite pasta sauce and any pizza toppings such as sliced mushrooms, red or green peppers and onions. Sprinkle with oregano and top with shredded cheese. Bake another 20 minutes or longer until cheese melts and top starts to brown.
Notes: This is a healthy remake of a 1960’s recipe. Think of it as pizza meatloaf! The meat is spread out in a pie pan so it cooks quickly. The recipe also works with breadcrumbs instead of rice and salsa instead of pasta sauce.
