Red Pepper And Cheese Stuffed Meatloaf Rsc Recipes

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ONION- AND PEPPER-STUFFED MEATLOAF



Onion- and Pepper-Stuffed Meatloaf image

Ever get bored with meatloaf? Me too! Take a classic recipe and make it pop! You can stuff it with just about anything and make it fun and exciting!

Provided by Bill Adams

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h30m

Yield 8

Number Of Ingredients 17

1 cooking spray
1 onion
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
2 ½ pounds ground beef
1 (15 ounce) can tomato sauce
12 crushed saltine crackers
¼ cup brown sugar
1 egg, beaten
2 tablespoons Worcestershire sauce
2 tablespoons chicken stock
2 tablespoons olive oil
1 tablespoon Montreal steak seasoning
1 clove garlic, minced
ground black pepper to taste
¼ cup ketchup, or as needed

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Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x11-inch baking dish with cooking spray.
  • Cut 3/4 each of onion, green bell pepper, red bell pepper, and yellow bell pepper into thin slices. Dice remaining 1/4 of onion and peppers.
  • Mix ground beef, diced onion and peppers, tomato sauce, crushed crackers, brown sugar, egg, Worcestershire sauce, chicken stock, olive oil, steak seasoning, garlic, and pepper together in a bowl until well-combined.
  • Spread 1/2 of the beef mixture into the bottom of the prepared baking dish. Top meat with sliced onion and peppers, leaving a 1-inch border. Spread remaining beef mixture over vegetables, tucking in sides to seal vegetables in the center of the meatloaf. Pour ketchup over the top of the meatloaf.
  • Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 418.5 calories, Carbohydrate 21.8 g, Cholesterol 111.3 mg, Fat 25.1 g, Fiber 2.2 g, Protein 26.5 g, SaturatedFat 8.7 g, Sodium 897.5 mg, Sugar 13.7 g

ITALIAN CHEESE-STUFFED MEATLOAF



Italian Cheese-Stuffed Meatloaf image

Cut slices of this juicy meatloaf, intensely flavored with herbs and prepared roasted peppers, to reveal a luscious center of melted cheeses.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 8

Number Of Ingredients 12

2 eggs
1 1/2 lb lean (at least 80%) ground beef
2 cups soft French bread crumbs
1/2 cup shredded Parmesan cheese (2 oz)
1/4 cup chopped fresh basil or 1 1/2 teaspoons dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
4 cloves garlic, minced
1 can (8 oz) pizza sauce
1 1/2 cups shredded provolone cheese (6 oz)
1 jar (7.25 oz) roasted red bell peppers, drained, chopped
1/4 cup chopped ripe olives

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Steps:

  • Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, beat eggs. Stir in ground beef, bread crumbs, Parmesan cheese, basil, salt, pepper, garlic and 1/2 cup of the pizza sauce until well combined.
  • On large sheet of foil, shape beef mixture into 12x10-inch rectangle. Top evenly with provolone cheese, roasted peppers and olives to within 1/2 inch of edges. Starting with one 10-inch side, roll up; press seam to seal. Place seam side down in pan.
  • Bake 40 minutes. Remove from oven; spoon remaining pizza sauce over loaf. Insert meat thermometer so bulb reaches center of loaf.
  • Return to oven; bake 15 to 20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160°F. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 330, Carbohydrate 11 g, Cholesterol 120 mg, Fat 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 3 g

JALAPENO POPPER-STUFFED MEATLOAF



Jalapeno Popper-Stuffed Meatloaf image

This stuffed meatloaf with cream cheese, Cheddar cheese, and jalapenos is kicked up a notch.

Provided by Esther Spurrill-Jones

Categories     Main Dish Recipes     Meatloaf Recipes     Stuffed Meatloaf Recipes

Time 1h

Yield 4

Number Of Ingredients 12

1 pound ground beef
⅔ cup bread crumbs
2 eggs, whisked
2 teaspoons salt, divided
1 ½ teaspoons ground black pepper, divided
1 (8 ounce) package cream cheese, softened
1 cup grated Cheddar cheese
3 jalapeno peppers, seeded and diced
1 teaspoon garlic powder
aluminum foil
3 tablespoons barbeque sauce, or as needed
2 tablespoons grated Cheddar cheese, or to taste

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Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix together ground beef, bread crumbs, eggs, 1 teaspoon salt, and 1 teaspoon pepper in a large bowl until combined. Press about 3/4 of the meat mixture into the bottom and up the sides of a loaf pan, leaving a well in the middle.
  • Mix together cream cheese, 1 cup Cheddar cheese, jalapeno peppers, garlic powder, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a separate bowl until combined. Press cream cheese mixture into the well of the meatloaf. Cover with remaining meat mixture, pressing along the edges to seal. Cover with aluminum foil.
  • Bake in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven, brush with barbeque sauce, and sprinkle with 2 tablespoons grated Cheddar. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place meatloaf under the broiler and cook until barbeque sauce is bubbly and cheese is melted, 2 to 3 minutes.

Nutrition Facts : Calories 678.2 calories, Carbohydrate 20.9 g, Cholesterol 245.5 mg, Fat 49.9 g, Fiber 1.4 g, Protein 35.8 g, SaturatedFat 26.5 g, Sodium 1871 mg, Sugar 5.1 g

ITALIAN CHEESE-STUFFED MEATLOAF



Italian Cheese-Stuffed Meatloaf image

MMMM Meatloaf and cheese meet in this delicious comfort food meal!! My boys said this is the best meatloaf ever!

Provided by Charmie777

Categories     Cheese

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

2 eggs
1 1/2 lbs lean ground beef
2 cups soft french breadcrumbs
1/2 cup shredded parmesan cheese (2 ounces)
1/4 cup chopped fresh basil or 1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
4 garlic cloves, minced
1 (8 ounce) can pizza sauce or 1 (8 ounce) can spaghetti sauce
1 1/2 cups shredded provolone cheese (or 6 ounces sliced)
1 (7 1/4 ounce) jar roasted red peppers, drained, chopped
1/4 cup chopped black olives

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Steps:

  • Heat oven to 375º. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
  • In large bowl, beat eggs. Stir in ground beef, crumbs, parmesan, basil, salt, pepper, garlic and 1/2 CUP PIZZA SAUCE until well combined.
  • On large sheet of foil, shape beef into 12x10 inch rectangle.
  • Top evenly with provolone, roasted peppers and olives to within 1/2 inch of edges.
  • Starting with one 10-inch side, roll up; press seam to seal. Place seam side down in pan.
  • Bake 40 minutes.
  • Remove from oven; spoon remaining pizza sauce over loaf.
  • Return to oven, bake 15-20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160º. This may take longer, so please use the thermometer!
  • Let stand 10 minutes before slicing.
  • Serve with additional heated sauce, if desired.

Nutrition Facts : Calories 415.5, Fat 20.4, SaturatedFat 9.7, Cholesterol 125.2, Sodium 1164.6, Carbohydrate 24.6, Fiber 2.3, Sugar 2.4, Protein 31.9

RED PEPPER AND CHEESE STUFFED MEATLOAF #RSC



Red Pepper and Cheese Stuffed Meatloaf #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. A local tavern has a delicious grilled meatloaf on their menu, I added some ingredients that my family prefers and came up with this delicious version of this great comfort food. It's become a family favorite!

Provided by Souxie

Categories     Meatloaf

Time 2h15m

Yield 1 meatloaf, 6-8 serving(s)

Number Of Ingredients 13

1 lb bacon, divided (not thick cut)
1/2 cup red bell pepper, chopped
1/2 cup onion, chopped
1 teaspoon dried parsley flakes
2 1/2 lbs ground beef
1 cup breadcrumbs
2 extra large eggs
1 (1 7/8 ounce) package dry onion soup mix (use 1 envelope)
1/3 cup water
0.5 (10 3/4 ounce) can condensed golden mushroom soup
3/4 cup French-fried onions
6 ounces monterey jack cheese, cut into 1-inchX3-inch strips
Reynolds Wrap Foil

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Steps:

  • Preheat oven to 350 degrees F. Line a 13"X9" baking pan with Reynolds Aluminum Foil. Spray with non-stick cooking spray, or use Reynolds Wrap Non-Stick Aluminum Foil. Set aside.
  • In an 8" non-stick skillet, cook 4 slices of the bacon until just crisp. Transfer to a paper towel lined plate and let drain and cool. In same pan with the bacon drippings, saute the red bell pepper, onion and parsley flakes for 3-4 minutes. Remove from heat and cool.
  • In a large bowl, combine the ground beef, bread crumbs, eggs, dry soup mix, water, golden mushroom soup, French fried onions and crumbled bacon. Mix well with hands and form into a "football" shape. Place in prepared baking pan. Make a deep well in center of meatloaf, being careful not to break through the bottom. Carefully layer the cheese strips along length of meatloaf. Spoon red pepper/onion mixture over top of cheese. Carefully work meatloaf up and over filling. (It's ok if filling is not covered completely) Use remaining uncooked sliced bacon to "wrap" meatloaf, covering all exposed meatloaf with bacon in a diagonal pattern.
  • Bake for 1 1/2 to 2 hours or until meatloaf and bacon is thoroughly cooked.
  • Remove from oven and let rest 10 minutes before serving.

MEATLOAF WITH CHEDDAR CHEESE



Meatloaf With Cheddar Cheese image

Provided by Alex Ward

Categories     dinner, easy, main course

Time 1h15m

Yield Six to eight servings

Number Of Ingredients 15

1 extra-large egg
1 teaspoon salt
1 1/2 teaspoons freshly ground pepper
1 1/2 teaspoons garlic powder
2 teaspoons dry rosemary leaves
1/2 cup finely chopped parsley
2 tablespoons Dijon mustard
1/2 cup ketchup
2 cups canned beef bouillon
1 cup finely chopped celery
1 large yellow onion, finely chopped
3/4 cup grated Cheddar cheese
2 1/2 pounds ground beef (round or sirloin), broken into pieces
1 large sweet red pepper, finely chopped
1 cup dry bread crumbs

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Steps:

  • Preheat the oven to 375 degrees.
  • In a large bowl, beat the egg lightly. Add the salt, pepper, garlic powder, rosemary, parsley, mustard, ketchup and bouillon and mix until well blended. Add the celery, onion and cheese and mix again. Add the ground beef, red pepper and bread crumbs and mix thoroughly.
  • Shape the mixture into a loaf approximately 14 inches long and 3 inches high. Slide the loaf onto a jellyroll pan and bake for 1 hour to 1 hour and 15 minutes, or until brown and a crust forms on the outside.
  • Remove from the oven and cut into thick slices.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 7 grams, Sodium 717 milligrams, Sugar 6 grams, TransFat 0 grams

MEATLOAF STUFFED PEPPERS



Meatloaf Stuffed Peppers image

I have made this recipe several times now and I have adjusted it to what we like best. The combination of the Ancho Chili Jam and the stuffing mix (instead of rice) really makes for a yummy stuffed pepper. The original recipe is from Earth & Vine website where I buy my Red Bell Pepper & Ancho Chili Jam. It is the best jam and...

Provided by Kimberly Biegacki

Categories     Meatloafs

Time 1h40m

Number Of Ingredients 11

4 large red bell peppers, cut in half
1 small onion, finely chopped
4 clove garlic, minced
9 oz earth & vine provisions red bell pepper & ancho chili jam
2 large egg, beaten
3/4 lb ground beef
3/4 lb ground pork
1 c stuffing mix
1 c parmesan cheese, grated
salt & pepper
DON'T FORGET THE TINFOIL

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Steps:

  • 1. Wash and slice up your peppers that will be used. I sliced just a little of the pepper off the bottom of two so that they would sit flat on the pan.
  • 2. Preheat oven to 350 degrees. Mix together onion, garlic, ½ cup Red Bell Pepper & Ancho Chili Jam and egg.
  • 3. Add bread crumbs, Parmesan cheese and salt and pepper. Mix well.
  • 4. Add your 3 meat combination or whatever meats you want to use at this time. Mix well again.
  • 5. Stuff your peppers with the meatloaf and place them in a baking pan.
  • 6. COVER PEPPERS WITH TINFOIL ---- Bake for 50 - 60 minutes.
  • 7. Remove pan from oven and spoon the remaining Red Bell Pepper & Ancho Chili Jam to the top of peppers; place back in oven and bake for an additional 20 minutes or until meat loaves are done.
  • 8. Remove from oven and let stand for 10 minutes before serving. I sprinkle just a tad more cheese on top right before serving.
  • 9. Serve with mashed potatoes, rice or pasta.
  • 10. Sliced into the pepper so you could see how pretty it is.
  • 11. This is the jar of Red Pepper Ancho Chili Jam from Earth & Vine.

PEPPER JACK MEAT LOAF



Pepper Jack Meat Loaf image

For a simple yet sensational dinner, try this recipe. This is a quick way to put a zesty twist on a traditional main dish.-Debra Hartze, Zeeland, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 8

1 egg, lightly beaten
1 cup seasoned bread crumbs
1/4 cup chopped onion
1/2 to 1 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
1 cup (4 ounces) pepper jack cheese, divided
1 cup salsa, optional

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Steps:

  • In a large bowl, combine the egg, bread crumbs, onion, salt and pepper. Crumble beef over mixture and mix well. Press half of the beef mixture onto the bottom and halfway up the sides of a greased 8x4-in. loaf pan. Sprinkle 3/4 cup cheese over meat to within 1/2 in. of sides. Pat remaining beef mixture over cheese., Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a thermometer reads 160°. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with salsa if desired.

Nutrition Facts : Calories 331 calories, Fat 16g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 681mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.

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