Stuffed Meat Pizza

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 143.1
  • Total Fat: 6.9 g
  • Cholesterol: 35.9 mg
  • Sodium: 379.7 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 1.2 g
  • Protein: 14.4 g

View full nutritional breakdown of Stuffed Meat Pizza calories by ingredient


Adapted from Holly Clegg's Freezer Friendly Meals Adapted from Holly Clegg's Freezer Friendly Meals
Number of Servings: 10


    1 loaf of Italian Bread *Please note this was not calculated in the above; there was no info on a loaf of italian bread so you must calculate the caloric value of the bread yourself)
    1.5 lbs. ground sirloin (90/10)
    2 cloves minced garlic
    1 medium carrot, finely diced
    1/2 medium zucchini, finely diced
    1/2 medium onion, diced
    1/2 t ground allspice
    1 T Worcestershire Sauce
    1/2 cup red cooking wine
    1/2 cup canned beef broth
    1 (14.5 oz) can diced tomatoes
    1/2 t salt
    1/2 t fresh ground pepper
    1/2 t dried oregano
    1/3 cup Colby & Jack shredded cheese


Prehead oven to 450F
Split bread lenghtwise and hollow out most of the inside of each bread half leaving the shell. Crisp bread in oven about 5 minutes.

In a large skillet over med heat, cook the sirloin, garlic, onion, zucchini and carrots until the meal is done. Drain excess grease. Add W. sauce, allspice, wine, broth, tomatoes, salt, pepper and oregano. Cook 10 minutes or until most of the liquid has reduced. Transfer meat mixture to the bread shells (I used a slotted spoon) to fill the inside of the bread. Top with cheese. Heat broiler and broil for just a minute to toast top and melt cheese. DON'T BURN IT NOW! Each shell can be sliced into 5 or 6 slices.

If you want to save the other half for another day, fill it with the meat mixture, let it cool, then wrap, lable and freeze. To prepare later, defrost OR cook directly from freezer at 375 for 15 minutes. If defrosted, heat the broiler and broil just until cheese melts.

Both halves makes about 10 slices cut 3-4 inches wide.

Number of Servings: 10

Recipe submitted by SparkPeople user DFCUMBERLAND.