Taco Meatloaf Pizza with Zesty Salad
Prep Time
Serves
Cooking Mode
1 prepared thin pizza crust (12 in./30 cm)
3 tbsp reduced-sodium tomato sauce
1 tsp seeded, finely chopped jalapeno pepper
5 oz Store-Made Mexican-Style Meatloaf, cooked according to package directions and crumbled (approx. 1 cup/250 mL crumbled meatloaf)
1 cup halved cherry tomatoes
¼ cup thinly sliced red onion
1 ½ cups frozen corn kernels, thawed, divided
¼ cup grated Parmesan cheese
8 cups mixed greens
¼ cup olive oil
2 tbsp lime juice
1 clove garlic, minced
½ tsp salt
1 prepared thin pizza crust (12 in./30 cm)
3 tbsp reduced-sodium tomato sauce
1 tsp seeded, finely chopped jalapeno pepper
5 oz Store-Made Mexican-Style Meatloaf, cooked according to package directions and crumbled (approx. 1 cup/250 mL crumbled meatloaf)
1 cup halved cherry tomatoes
¼ cup thinly sliced red onion
1 ½ cups frozen corn kernels, thawed, divided
¼ cup grated Parmesan cheese
8 cups mixed greens
¼ cup olive oil
2 tbsp lime juice
1 clove garlic, minced
½ tsp salt
Directions
1Place crust on baking sheet or pizza pan. Spread with tomato sauce. Sprinkle with jalapeno, crumbled meatloaf, tomatoes, red onion, 1/4 cup (60 mL) corn and Parmesan cheese.
2Bake in preheated 425˚F (220˚C) oven 12 min. or until crust is golden.
3Meanwhile, place mixed greens and remaining corn in large bowl. In small bowl, whisk olive oil, lime juice, garlic and salt. Toss with greens and corn. Serve salad with pizza.
Tips
1
For more taco flavours, serve with extra toppings: hot sauce, black olives, sour cream and cilantro.
Disclaimer
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Personal Note
Personal Note
