Hearty Italian Meat Pie

Hearty Italian Meat Pie


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Try this new spin on traditional meatloaf for your next meal!

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Chicago, Illinois

Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 10 oz. box spinach, frozen, chopped
  • 6 slices salami,
  • 1 ¼ lb. ground meatloaf blend
  • 1 tsp. Italian seasoning
  • ¼ C. pimientos, diced, drained
  • ¼ C. turkey pepperoni
  • 1 jar bruschetta spread
  • 2 eggs
  • 2 C. Italian-blend cheese, shredded
  • 1 ready-to-bake rolled piecrust

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Thaw out your spinach and preheat your oven to 425 degrees. Chop your salami into smaller pieces. Preheat a large skillet for 2-3 minutes and add ground meat and Italian seasoning and cook for 5-7 minutes. Make sure your spinach is drained well. Add the pimientos, pepperoni, salami, spinach and bruschetta spread to the meat and cook for 1-2 minutes. Pour meat mixture into a medium bowl and let cook for 1-2 minutes. 


Combine the eggs and cheese with the mixture and pour into a 9x13-inch baking dish. Unfold the piecrust over the dish, trim and seal the edges. Use a knife to make two small incisions in the center of the crust and bake for 25-30 minutes then serve!

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