• 1 1/2 pounds 80/20 ground beef
• 2 eggs, mixed
• 2 cups soft breadcrumbs (not toasted)
• 1 tablespoon Italian Seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (8 oz) can pizza sauce
• 1 pound fresh mozzarella, thinly sliced
• 2 small or one large roasted red peppers or 1 jar (7.25 oz) roasted red bell peppers, drained, chopped
• 1/4 cup pitted & chopped kalamata olives

If you’d like a little more pizazz, add 1/4 cup of either of  the following:

• 1/4 cup of chopped oven roasted or sundried tomatoes, soaked in hot water if dried, and diced
• 1/4 cup of chopped pepperoni, diced
• as few or as many pepperoncini peppers as you’d like

Heat oven to 375°F.

Make this on 15x10x1-inch pan. Put out a large piece of foil and spray foil with cooking spray.

In large bowl, add ground beef, eggs, bread crumbs, Parmesan cheese, Italian Seasoning, salt, pepper, garlic and 1/2 cup of the pizza sauce until well combined.

On the foil, shape beef mixture into 12×10-inch rectangle. Pay special attention to make sure beef is in an even layer with no holes. Top evenly with mozzarella cheese, roasted peppers and olives to within 1/2 inch of edges.

If desired add sun-dried tomatoes or pepperoni. Starting with one 10-inch side, roll up; pinch & press seam to seal. Move it seam side down and transfer, carefully, foil and all to the baking sheet.

Look over the roll carefully and use a finger dipped in a little water to smooth out any cracks or holes, paying special attention to the ends of the meatloaf.

Bake 40 minutes. Remove from oven; spoon remaining pizza sauce over loaf. Insert meat thermometer so bulb reaches center of loaf.

Return to oven; bake 15 to 20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160°F. Let stand 10 minutes before slicing.