Preheat the oven to 375 degrees F. In a large bowl, combine the ground beef, breadcrumbs, egg, Italian seasoning, salt, black pepper, and 1/2 cup pizza sauce. Mix until evenly blended.

Place the meat mixture on a sheet of parchment paper and press it into a 10 by 8 inch rectangle. Sprinkle 1 cup of the mozzarella and 1/4 cup of the pepperoni down the center, leaving a 1 inch border on all sides.

Use the parchment to help roll the meat from one long side into a tight loaf, sealing the ends so the filling stays inside. Transfer the loaf to a loaf pan.

Spread the remaining 1/2 cup pizza sauce over the top. Scatter the remaining 1/2 cup mozzarella, remaining 1/4 cup pepperoni, and the Parmesan over the sauce.

Bake for 50 to 55 minutes until the internal temperature reaches 160 degrees F. Let the loaf rest 10 minutes before slicing.

For freezer prep, assemble the loaf through step 4, wrap tightly in plastic and foil, and freeze up to three months. Thaw overnight in the fridge before baking as directed.