Meatloaf Pepper Boats Food

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).

MEDITERRANEAN-STYLE MEATLOAF

Steps:

• Preheat the oven to 350°. Add all ingredients for the meatloaf to a large mixing bowl (with the exception of the coatings). I usually add 2 large pinches of salt and several grinds of black pepper, but you can adjust that to your own taste. Work the ingredients through the meat mixture just enough to incorporate (it doesn't matter if ingredients aren't distributed uniformly. Check the consistency of your mixture: you want to be able to form it into a loaf without having it fall apart, but you don't want it to be too dry. If the mixture is too wet and falling apart, add an additional 1/4 cup of breadcrumbs. If the mixture is too dry, add another tbsp. of tomato sauce (more if needed).
• Line a baking sheet with aluminum foil. Set a baking rack onto the foil and coat generously with cooking spray. Form the meat mixture into a loaf, making sure that it's roughly the same thickness throughout for even cooking. Rub on the tomato sauce and sprinkle with Romano cheese. Sprinkle lightly with salt and fresh-ground pepper.
• Tent some aluminum foil over the meatloaf: I sometimes lay 2 pieces of foil over each other and fold one side of the long ends over several times. This is the "spine" of the tent. The foil doesn't need to cover the meatloaf tightly: just tuck the open ends down toward the baking rack. Place the meatloaf in the oven.
• Meanwhile, make the sauce. Heat the olive oil in a skillet over medium-high heat. Add the peppers, onions, and garlic. Sauté until soft and translucent, 6-8 minutes. Add the crushed tomatoes and tomato sauce, stir to combine. Sprinkle with the vinegar and sugar or Splenda; stir. Bring almost to a boil, then reduce heat to a low simmer. Stir occasionally to prevent scorching. Simmer for 45 minutes.
• Check the meatloaf after an hour with an instant-read thermometer: the meatloaf needs to be 160° throughout. Remove the foil. At this point, you can spoon some of the sauce on top of the meat loaf if you'd like. Continue baking as needed.
• Remove the meatloaf from the oven and rest for 10 minutes. Slice thickly and serve with the sauce. Enjoy!

MEATLOAF PEPPER BOATS

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°.

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.

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.

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°.

BLACK FOLKS SOUTHERN SOUL FOOD MEATLOAF RECIPE

Steps:

• Season the ground beef with the all-purpose seasoning salt and set it aside.
• Add the sweet ketchup and brown sugar to a small bowl and stir until the sugar dissolves. Set the ketchup mixture aside.
• Open the Instant Pot and turn on the sauté setting for 5 minutes.
• Keep the lid off and add the butter, onion, bell peppers, and garlic to the stainless-steel inner pot.
• Sauté the vegetables in the butter for about 2 minutes or until the onions and peppers have softened.
• Turn off the sauté setting and remove from the heat the inner pot with the onion and pepper mixture.
• In a large bowl, mix the bread crumbs and the milk.
• Then mix in the egg, Worcestershire sauce, onion powder, thyme, basil, parsley, paprika, pepper, and the sautéed vegetables.
• Gently mix the seasoned ground beef into the other ingredients until all the ingredients are well combined. (You can do the mixing by kneading with your hands, stirring by hand, or with a stand mixer on low.)
• Form a loaf with the ground beef meat mixture and place it in a pre-greased loaf pan that fits inside the Instant Pot inner pot. Or place the meatloaf on a piece of greased aluminum foil that you wrap around it like a boat. The foil should come above the meatloaf on all sides but not cover the top of the loaf. Pro tip: You can make multiple little meatloaves and place them side by side or stacked in the Instant Pot. If you have multiple trivet racks, you can use another one as a shelf to stack!
• Spoon or brush the top of the meatloaf with the set-aside ketchup mixture.
• Pour the water into the Instant Pot stainless steel inner pot and add the Instant Pot trivet rack to the pot.
• Place the foil-wrapped meatloaf or meatloaf in a pan on the trivet rack.
• Close the Instant Pot lid (make sure the valve is up - in the position for sealing) and pressure cook on high for 35 minutes.
• When the cooking time is finished, allow a natural pressure release for at least 5 minutes.
• To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure, if applicable.
• Use an oven mitt to remove the meatloaf using the trivet rack handles.
• Remove the meatloaf from the foil or pan, being very careful because the drippings will be hot!
• Optionally garnish your meatloaf with fresh chopped parsley or fresh sprigs of thyme.
• Then slice this Black folks' Southern soul food meatloaf on a platter, serve, and enjoy!

ZUCCHINI BOATS

Steps:

• Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp. , In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.