Juicy Meat Loaf With Roasted Red Bell Pepper Sauce Food

PEPPERED MEAT LOAF

Steps:

• Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 6- or 7-qt. slow cooker. Coat strips with cooking spray. Top with potatoes., In a large bowl, combine eggs, onion, tomato sauce, saltines, ketchup, garlic, Worcestershire sauce, seasoned salt and seasoned pepper. Add beef and sausage; mix lightly but thoroughly. Shape into a loaf; transfer to slow cooker. Combine sauce ingredients; pour over top., Cook, covered, on low until a thermometer inserted into meat loaf reads at least 160° and potatoes are tender, 6 to 6-1/2 hours. Using foil strips as handles, remove meat loaf to a platter.

ONION- AND PEPPER-STUFFED MEATLOAF

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).

RED PEPPER MEAT LOAF

Steps:

• In a small bowl, combine the first 6 ingredients. Crumble pork and turkey over mixture and mix well. Shape into a loaf and place in a greased 8-in. square baking dish. Drizzle with barbecue sauce. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 165°.

MARSHALL FIELD'S MEATLOAF WITH RED PEPPER SAUCE

Steps:

• Meatloaf:.
• Preheat oven to 350 degrees.
• Finely crush croutons and combine with broth in small bowl. Let stand 10 minutes.
• Heat oil in skillet. Add onions and cook over medium heat 8 to 10 minutes or until soft. Set aside.
• In large bowl, beat eggs. Mix in pesto, pine nuts, Worcestershire sauce, seasoned salt and pepper.
• Add meat, spinach, cooked onion and crouton mixture. Mix well.
• Place mixture in bread pan and bake 1 hour and 15 minutes. Let stand 10 minutes before slicing.
• Remove from pan and slice.
• Serve topped with sauce.
• Sauce:.
• Rub saucepan with garlic. Discard clove.
• Melt 4 tablespoons butter over low heat.
• Add flour and stir until blended. Stir in beef broth.
• Stirring constantly, cook sauce until it comes to boil. Add salt, pepper and Worcestershire sauce.
• Remove from heat, stir.
• Melt remaining 2 tablespoons butter in medium skillet.
• Add bell pepper and cook over medium heat 5 minutes or until it begins to soften.
• Add to reserved brown sauce.
• Adjust seasonings as needed and heat through.

ROASTED RED PEPPER MEATLOAF WITH SPICY BARBECUE GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the meatloaf mix, crackers, roasted red peppers, cilantro, parsley, eggs, onion, garlic, ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
• Stir together the barbecue sauce, honey, chipotle chile powder and vinegar in small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

JUICY MEAT LOAF WITH ROASTED RED BELL PEPPER SAUCE

Steps:

• Preheat oven to 350 degrees.
• PREP: Chop your onion, garlic and green bell pepper.
• Mix all meatloaf ingredients in large bowl.
• This recipe makes two meatloaves. Place two slices of whole bread on the bottom of a bread loaf pan. Repeat with a second bread loaf pan. The bread will soak up the grease as the meatloaves cook on top of them, resulting in a lighter and juicer meatloaf.
• Divide the meatloaf mixture in half. Take half of the mixture and shape into a loaf inside the bread pan, just as you would a loaf of bread dough, so the meatloaf sits on top of the bread slices beneath it. Repeat with second half of meatloaf mixture in a second bread pan.
• Bake at 350 degrees uncovered for 40-50 minutes or until the internal temperature reaches 160 degrees. Remove the pans from oven, and let rest for 10 minutes. Remove the meatloaf from the pan, and slide or cut the bread off of the bottom and discard it. Serve with drizzled red pepper sauce over the slices.
• While the meatloaf is baking, combine the jar of roasted red bell peppers (juice included), the garlic, basil, heavy cream, salt and pepper in a food processor. Blend until smooth and then pour into a fry pan or pot.
• Bring the sauce to a low simmer while stirring frequently. Thicken with a little cornstarch to reach a gravy consistency. Add artificial sugar packets and stir. Put the sauce in a bowl so that guests can drizzle it over the meatloaf slices at the table.

MEAT LOAF WITH PEPPERS AND MUSHROOMS

Steps:

• Preheat the oven to 425 degrees.
• Put the beef in a mixing bowl and set aside.
• Heat the butter in a saucepan and add the onions, green peppers and mushrooms. Cook, stirring, until the vegetable mixture is wilted. Continue cooking until any liquid evaporates. Let it stand until cool.
• Add the cooked vegetable mixture and parsley to the meat. Add salt, pepper, the bread crumbs, allspice and egg. Blend well with the hands.
• Pack the mixture into a seven- cup loaf pan and smooth over the top. Place in the oven and bake one hour. Remove from the oven and let stand 20 minutes.
• Unmold and serve sliced. Serve the tomato sauce with horseradish on the side.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 325 degrees F.
• Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
• Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
• Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.

THE BEST MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
• Combine milk and soft bread crumbs in a small bowl and allow to soften, about 5 minutes.
• In a mixing bowl, combine the ground beef, salt, pepper, egg, 3 tablespoons steak sauce, chopped onion, and green bell pepper. Add bread crumb mixture, and mix with your hands until all ingredients are combined.
• Pat the the mixture into the prepared loaf pan. Brush the top with additional steak sauce.
• Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.

SUPERIOR MEAT LOAF WITH BELL PEPPERS

Steps:

• Preheat oven to 350°. Combine all ingredients in large bowl.
• Shape into loaf in 13 x 9-inch baking or roasting pan.
• Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.
• Substitution: Use 1-1/2 cups fresh bread crumbs or 5 slices fresh bread, cubed.
• SLOW COOKER METHOD: Arrange meat loaf in slow cooker. Cook covered on LOW 6 to 8 hours or HIGH 4 hours. (HELPFUL HINT -- Place meat loaf on a piece of cheesecloth, then on a rack to help hold meat loaf together while lifting in and out of slow cooker.).

TURKEY MEAT LOAF WITH ROASTED RED PEPPER AND TOMATO SAUCE

Steps:

• Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection roast at 375°F. Cover a baking sheet with foil and coat with nonstick spray.
• In a large nonstick skillet over medium-high heat, cook the onion and garlic in the olive oil for about 2 minutes, until the onion is softened. Add the carrot and cook, stirring, for 3 more minutes; add the mushrooms, salt, and pepper. Cook until the mushroom liquid is evaporated and they are very tender, about 10 minutes. Transfer to a large bowl to cool.
• Stir the bread crumbs, milk, and eggs together in a large bowl. Add the turkey, the tomato chili sauce, and the sautéed vegetables and mix until well blended. Shape into an oval loaf about 9 inches long and 3 inches high and place on the prepared baking sheet. Insert the oven probe and set to 170°F.
• Roast in the center of the oven for 45 to 55 minutes or until the probe indicates that the meat loaf is done or an instant-read thermometer inserted into the center of the loaf registers 170°F.
• Meanwhile, make the Roasted Red Pepper and Tomato Sauce, and serve it with slices of the meat loaf.
• Preheat the oven to convection roast at 375°F. Cover a baking sheet with foil and coat with nonstick spray.
• Cut off and discard the top quarter of the garlic head and wrap the head in foil. Arrange the tomatoes, cut sides up, on the baking sheet; sprinkle with salt. Add the pepper, skin side up, and the garlic head to the pan. Roast the vegetables in the center or top third of the oven for 45 to 55 minutes, until soft. Remove the pepper after 20 minutes and wrap it in foil. When the pepper is cooled, remove and discard the skin.
• Put the pepper and tomatoes into a food processor fitted with the steel blade or a blender. Squeeze the roasted garlic cloves out of their skins and add to the tomatoes and peppers along with the olive oil, lemon juice, and vinegar. Puree the sauce until smooth.

SUPER MOIST MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Thoroughly mix ground beef, onion, eggs, bread, milk, green bell pepper, salt, sage, and black pepper together in a bowl. Press into a loaf pan. Spread ketchup over the top of the loaf.
• Bake in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).