I have a thing for meatloaf. My grandmother made it so well that it has always held a special place in my heart. I was so intrigued by the idea of using a meatloaf recipe to stuff into peppers, so I had to try this recipe for Roasted Red Pepper Meatloaf from Tasty Kitchen member Caressa immediately. I’m so glad I did.
To make it you will need: ground beef, milk, egg, bread crumbs, Worcestershire sauce, diced onion, minced garlic, salt, mustard powder, pepper, large red peppers (except I used green), ketchup, brown sugar, and the optional slices of bread which I didn’t use but you could if you wanted something crusty to soak up the meatloaf juice. (Caressa highly recommends it.)
Begin by combining the milk and ground beef in a large bowl.
Add the egg and bread crumbs …
Along with the Worcestershire sauce …
Onions and garlic …
Mustard powder and pepper.
Mix it all together with your hands until it is well combined.
Prepare your peppers by cutting off the tops and removing any seeds …
Including what’s on the top.
Fill each pepper with the meat mixture so that it is well packed in there.
Make a glaze for the top in a small bowl by squirting in a bit of ketchup …
Along with brown sugar …
And giving it a stir.
Add it to the top of the peppers. Be generous, it’s delicious.
At the pepper tops and pop them all into a 350ºF oven. Bake for 35-40 minutes and let cool for 10 minutes before serving.
These are individually portioned meatloaves in beautiful packages! You’ll love them. Thank you Caressa for sharing this treat with us. It’s in my new meatloaf repertoire for sure. Check out her cute blog, Cuddles, Crafts & Cupcakes, where you can find more of her kid-friendly recipes!
Oh man. Can I just tell you how amazing this meal is? How great it smells? How wonderful it tastes? I love this dish.
- 1 pound Ground Beef
- ½ cups Milk
- 1 whole Egg
- ¾ cups Panko Bread Crumbs
- 1 Tablespoon Worcestershire Sauce
- ½ cups Finely Diced Onions
- 2 cloves Garlic, Minced
- ½ teaspoons Salt
- ¾ teaspoons Dried Ground Mustard
- ½ teaspoons Black Pepper
- 3 whole Large Red Peppers, Cut Into 1.5" Rounds
- 1 cup Ketchup Mixed
- 1 Tablespoon Brown Sugar
- 8 slices Bread (optional But Highly Recommended)
Preheat oven to 350ºF.
Mix the beef, milk, egg, bread crumbs, Worcestershire sauce, onions, garlic, mustard, and black pepper with your hands in a bowl. Divide the mixture into eighths and fill into the pepper rounds. Make sure you smoosh (yes, smoosh) them down to completely fill them.
Mix the ketchup and the brown sugar. Top each pepper round with the ketchup mixture and place on top of a slice of bread.
Set each bread/pepper on top of a baking sheet and bake for 35-40 minutes or until a meat thermometer reads 160ºF. Cool for 10 minutes, serve and sigh with happiness.
I have to say, you can totally omit the bread, but it gets so fantastically toasty and crunchy and becomes the perfect way to enjoy this meatloaf.
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.