Description
Cheesy Bell Pepper Meatloaf
Ingredients:
2 lbs ground beef
1 cup breadcrumbs
1 egg
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ cup diced red bell pepper
½ cup diced green bell pepper
1 cup shredded cheddar cheese
½ cup ketchup
1 tablespoon Worcestershire sauce
Fresh parsley for garnish
Instructions:
Preheat oven to 375°F (190°C).In a bowl, mix ground beef, breadcrumbs, egg, salt, black pepper, garlic powder, onion powder, smoked paprika, bell peppers, and half of the cheddar cheese.Shape into a loaf and place on a greased baking sheet.In a small bowl, mix ketchup and Worcestershire sauce, then spread over the meatloaf.Bake for 45 minutes.Remove from oven, top with remaining cheddar cheese, and bake for another 10 minutes until cheese is melted.Garnish with fresh parsley and serve warm.
#CheesyMeatloaf #ComfortFood
Step-by-Step Guide
Follow these detailed instructions for a perfect meatloaf every time. First, preheat your oven to 375°F (190°C) and grease a baking sheet or line it with parchment paper. In a large mixing bowl, thoroughly combine the ground beef, breadcrumbs, egg, and all dried spices (salt, pepper, garlic powder, onion powder, smoked paprika). It’s best to use your hands for even mixing. Next, fold in the diced red and green bell peppers and half of the shredded cheddar cheese until just distributed. Avoid overmixing, which can make the loaf dense.
Transfer the mixture to the prepared baking sheet and shape it into a uniform loaf, roughly 9×5 inches. In a small bowl, whisk together the ketchup and Worcestershire sauce. Using a spoon or pastry brush, generously spread this glaze evenly over the top and sides of the meatloaf. Bake on the middle rack for 45 minutes. Carefully remove it from the oven and sprinkle the remaining cheddar cheese over the top. Return it to the oven for a final 10 minutes, or until the cheese is bubbly and the internal temperature reaches 160°F.
Serving Suggestions
This hearty meatloaf pairs beautifully with classic comfort sides. For a complete meal, serve thick slices alongside creamy mashed potatoes or buttery garlic mashed cauliflower. Buttered green beans, roasted carrots, or a simple garden salad with a tangy vinaigrette provide a fresh contrast. Leftovers make excellent sandwiches the next day on toasted bread with a little extra ketchup or mayonnaise.
How-to Summary
In short: Mix beef, crumbs, egg, spices, peppers, and half the cheese. Form into a loaf. Glaze with ketchup and Worcestershire mix. Bake at 375°F for 45 minutes. Top with remaining cheese and bake 10 more minutes. Rest briefly, then slice and serve.
Frequently Asked Questions
Can I use a different type of ground meat? Absolutely. A mix of ground beef and pork or turkey works well. For leaner meats like turkey, consider adding a tablespoon of olive oil to maintain moisture.
How do I know when the meatloaf is fully cooked? The most reliable method is using a meat thermometer. Insert it into the thickest part of the loaf; it should read 160°F (71°C).
Can I prepare this meatloaf ahead of time? Yes. Assemble the loaf, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
Why did my meatloaf fall apart when slicing? This is often due to insufficient binding. Ensure you use the full egg and breadcrumbs. Letting the meatloaf rest for 10 minutes after baking allows the juices to redistribute and makes slicing cleaner.
Can I freeze the cooked meatloaf? Definitely. Cool completely, wrap individual slices or the whole loaf tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
Common Mistakes to Avoid
- Overmixing the meat: This compacts the proteins, resulting in a tough, dense texture. Mix just until ingredients are combined.
- Using a loaf pan: Baking on a sheet allows excess fat to drain and gives the glaze more surface area, preventing a soggy bottom.
- Skipping the rest time: Slicing immediately causes the juices to run out. A brief 10-minute rest is crucial for neat slices.
- Not testing for doneness: Relying solely on time can lead to under or overcooking. Always use a meat thermometer.
Conclusion
This Cheesy Bell Pepper Meatloaf is a flavorful twist on a timeless classic, combining savory beef, sweet peppers, and melted cheddar into a truly comforting dish. By following the detailed steps and tips provided, you can easily avoid common pitfalls and achieve a moist, flavorful, and visually appealing centerpiece for any dinner. It’s a reliable, family-friendly recipe that is sure to become a regular in your meal rotation.