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Pepperoni Meatloaf

"This is a kid-friendly spin on the old-fashioned meatloaf mom used to make. The addition of pepperoni adds flavor and excitement. I use extra lean beef to account for the added fat of the pepperoni. If desired, top with tomato sauce or pizza sauce and extra Parmesan."

Ingredients :

• 3 cups chopped pepperoni
• 1 pound extra lean ground beef
• 1 (15 ounce) can tomato sauce
• 3/4 cup cracker crumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 3 tablespoons dried minced onion
• 2 tablespoons French-fried onions
• 1 tablespoon garlic powder
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon dried tarragon
• 1/4 cup sliced pepperoni, or to taste

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H15M

• Preheat oven to 350 degrees F (175 degrees C).
• Combine chopped pepperoni, ground beef, tomato sauce, cracker crumbs, Parmesan cheese, eggs, minced onion, French-fried onions, garlic powder, oregano, and tarragon in a large bowl; form into a loaf in a loaf pan.
• Bake in preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Place a layer of sliced pepperoni on the top of meatloaf and bake for 5 minutes more.

Notes :

• I chop the pepperoni in the food processor.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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