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.

Like so.

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!

Printable Recipe

Roasted Red Pepper Meatloaf

by iamcaressa on October 19, 2011 in Beef, Main Courses October 19, 2011 BeefMain Courses

See post on iamcaressa’s site!

5.00 Mitt(s) 2 Rating(s)

Prep Time: 10 mins

Cook Time: 35 mins

Difficulty: Easy

Servings: 8

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Oh man. Can I just tell you how amazing this meal is? How great it smells? How wonderful it tastes? I love this dish.

Ingredients

• 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)

Preparation Instructions

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.

 
 
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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.

 
I love a breakfast/lunch crossover recipe: waffles flecked with bacon and cheddar, spicy chorizo breakfast burritos, and now I’m currently crushing on Riley’s recipe for a Breakfast BLT. When I first saw her recipe, I was completely and utterly smitten.

BLT sandwiches are the ace in my back pocket when I need to make a meal and fast. And to have my beloved go-to, quickie-dish for breakfast? Who would’ve thought? Not this girl.

The ingredients are pretty unassuming. But you just wait and see, these stack up to be a mighty splendid breakfast.

Start by slicing the tomatoes in half and drizzling them with some olive oil.

Sprinkle with some kosher salt and black pepper. Strip the leaves off of a few sprigs of fresh thyme and sprinkle the thyme leaves over the tomatoes.

Roast in a preheated 400ºF oven for 25-30 minutes. The aroma of these roasting tomatoes is like no other smell. Amazing.

While the tomatoes were roasting, I started crisping up a few strips of thick cut bacon. I prefer applewood bacon, but if you can get your mitts on pecanwood, do it!

Remove and drain the crispy bacon on a paper-towel-lined plate.

Toast your English muffins.

Lastly, fry the eggs. I fried my eggs right in the same pan with the leftover bacon renderings. Cook the eggs how you prefer them; I like my yolk on the runny side but you do what you like. Season with salt and pepper or your favorite season salt.

Now it’s time to start stacking. Pile some of the peppery arugula on a toasted English muffin half. The arugula is the ‘L’ in this BLT, and I totally dig it.

Top with a few strips of crispy bacon.

And then lay down the oven-roasted tomato. In Riley’s recipe, she stacks two tomatoes, but mine were pretty thick so I just used one.

Top with the fried egg. You totally see where this is going, right?

Sprinkle with a little chopped fresh parsley leaves, grab your fork and knife, and dig in. The flavors work so well with one another. The peppery arugula mixed with the sweet roasted tomato and the creamy, buttery egg yolk that beautifully cascades down the whole majestic breakfast stack as you cut into it … it’s absolutely delectable.

Can you tell I love this? It’s a stick-to-your-ribs kind of breakfast and you will no doubt want to lick your plate afterwards. I may or may not have. I’ll never tell.

Thank you Riley for this simple, rustic and hearty breakfast. This recipe is a definitely a keeper and will no doubt be a staple in our home.

You guys go on now—roast those tomatoes and start cooking some bacon because I see breakfast BLTs in your future! While you’re at it, stop by Riley’s blog, My Daily Morsel and feast your eyes on all the deliciousness she’s serving up. FYI: I spotted fried cherry pies!

Printable Recipe

Breakfast BLT

by Riley - My Daily Morsel on July 1, 2013 in Breakfast July 1, 2013 Breakfast

See post on Riley - My Daily Morsel’s site!

0.00 Mitt(s) 0 Rating(s)

Prep Time: 20 mins

Cook Time: 40 mins

Difficulty: Easy

Servings: 4

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Toasty English muffins topped with oven-roasted tomatoes, bacon and a fried egg.

Ingredients

• 4 whole Roma Tomatoes, Cut In Half Lengthwise
• 1 Tablespoon Olive Oil
• 1 teaspoon Chopped Thyme Leaves
• 1 teaspoon Kosher Salt
• ½ teaspoons Freshly Ground Black Pepper
• 6 slices Thick-cut Bacon, Cut In Half Crosswise
• 4 whole Eggs
• 2 whole English Muffins, Split And Toasted
• 1 cup Baby Arugula Leaves
• 2 Tablespoons Chopped Flat Leaf Parsley

Preparation Instructions

1. Preheat the oven to 400°F. Arrange the tomatoes, cut side up, on a large rimmed baking sheet. Drizzle with the olive oil, sprinkle with the thyme, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Roast for 25 to 30 minutes, until the tomatoes are very tender and shrunken. Remove pan from oven and set aside.

2. Place a medium skillet over medium-high heat. Add the bacon and cook for about 6 minutes, until golden brown and crispy on both sides. Transfer the bacon to paper towels to drain, reserving the bacon grease.

3. Heat 2 teaspoons of bacon grease in a medium skillet over medium heat. Crack 2 of the eggs into the pan, season with salt and pepper, and cook to desired doneness, anywhere from 2 to 5 minutes. Remove cooked egg to a plate. Cook the remaining eggs in another 2 teaspoons of bacon grease.

4. To assemble, place a half of a toasted English muffin on 4 plates. Top each with some arugula, three slices of bacon, two pieces of roasted tomato and a fried egg. Sprinkle the parsley over the top and serve.

 
 
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Laurie is the force behind Simply Scratch, a blog that documents her efforts to find and create recipes that are made simply from scratch. (We think it’s sweet that her mother-in-law helped her set up her blog and get started.) We love her recipes; they’re not just tried and true, but they look gorgeous as well. Check out her blog and you’ll become a fan too.

  I have a thing for Frank’s Red Hot sauce, so when I saw this Buffalo Chicken Flatbread Pizza from TK member (and fellow TK Blog contributor) Laurie, I knew this was a recipe for me. The combination of roasted chicken and salty tangy blue cheese along with this special sauce was heavenly. You really […]