Meatloaf Pepper Boats Recipes
MEATLOAF PEPPER BOATS
Meatloaf combined with stuffed peppers - a winning combination!
Provided by Susan Feliciano
Categories Meatloafs
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Cut bell peppers into halves lengthwise, leaving part of stem on, and scoop out seeds and membranes. Preheat oven to 350°.
- 2. Sauté the onion and pepper in the olive oil for about 2 minutes; add garlic and sauté another 2 minutes.
- 3. Mix the meat, sautéed vegetables, seasonings, ketchup, egg and rice in a medium bowl.
- 4. Mix well and pack into the pepper halves, mounding each one like a meatloaf. Place in a baking dish and bake for 30 minutes. Then apply 2 tablespoons extra ketchup to the top of each pepper boat if desired, and continue baking another 15 minutes.
- 5. Peppers are done when meatloaf reaches internal temperature of 160°.
COLD MEATLOAF WITH SQUASHED TOMATO & PEPPER SALSA
Thickly slice this meatloaf and serve in rolls as a picnic burger, or on its own as a tasty and economical cold cut
Provided by Jane Hornby
Categories Lunch, Main course
Time 1h30m
Number Of Ingredients 17
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the mince, onion, eggs, crumbs, 1 tsp salt and ½ tsp black pepper into a large bowl. Roughly chop the oregano leaves and finely chop the thyme and rosemary leaves. Add the herbs and crushed garlic to the bowl, then mix very well with your hands. Grease a 900g/2lb loaf tin with a little oil, then press in the mince, leaving the top a little mounded. Scatter with a few more thyme leaves and drizzle with a little oil.
- Toss the peppers with the remaining garlic, 2 tbsp oil and chillies in a large roasting tin. Put the meatloaf and peppers into the oven, with the peppers on the shelf below the meat. Roast for 30 mins.
- Meanwhile, quarter the tomatoes or chop a little smaller if they are large. After 30 mins, stir the tomatoes, vinegar and sugar into the peppers, which should be starting to look soft and turning golden at the edges, then cook for 40 mins more. The meatloaf should be hot in the middle (test with a skewer), and the tomatoes looking soft and juicy.
- Pour the excess fat and juice away from the meatloaf, then leave to cool. Squash the tomatoes into the peppers with the back of a fork, tear in the basil and season. Put into a container. Wrap meatloaf and its tin in foil. Serve sliced in rolls with salsa and a handful of rocket.
Nutrition Facts : Calories 472 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 0.57 milligram of sodium
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5/5 (1)
Category Main Dish
Servings 1
Estimated Reading Time 4 mins
- Prepare peppers by slicing off a little of the top and bottom of each pepper. Do not discard these. Cut out ribs and seeds. Slice into 3 thick rings and place on a sheet pan lined with parchment for easy clean up. Dice up remaining parts of peppers to use in meat mixture.
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- Preheat the oven to 375°F (190°C).Combine the beef, bread crumbs, ¼ cup (60 mL) of the barbecue sauce, and the remaining meatloaf ingredients in a large bowl; mix until well combined.Use the Large Scoop to add about 2 scoops of the meat mixture into each well of the Mini Loaf Pan.
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