Friday, December 3, 2010

Bacon Wrapped Meatloaf with Roasted Red Peppers

Nate hates leftovers so I always have to be careful to cook just the right amount or it will be thrown away. When Nate asked me to try this recipe I told him that there would be leftovers, but he still agreed to try it. He LOVES this meatloaf. He took leftover meatloaf to work for lunch for several days and said it still tasted amazing. This is actually the first and only meatloaf I've made since we have been married. I found this recipe online at Nook and Pantry, I just adjusted a few things to fit Nate's taste.

1 lb. lean ground beef
1 large bell pepper, roasted, peeled, and finely diced
1/2 onion, finely diced
1 clove garlic, minced
1/4 cup parsley
1/3 cup bread crumbs
1 egg
1/4 cup sour cream
2 Tbsp ketchup
1 Tbsp dijon mustard
1 Tbsp soy sauce
1 Tbsp worcestershire
1 tsp pepper
1 tsp paprika
1/2 tsp oregano
pinch of salt
vegetable oil
McCormick Grill Mate's Hamburger seasoning, a few good shakes
6 - 8 slices of bacon

Roast your bell pepper. I don't have a gas range so I used my broiler. You have to cut the pepper so it lays flat and place it on a baking sheet. Place the baking sheet right under to broiler and cook until the pepper skin gets black and blisters. Once the pepper is done set it aside until it is cool enough to handle and then peel off and discard the skin. Finely dice the pepper.

Heat a small amount of vegetable oil in a pan over medium heat. Cook onions and pinch of salt until the onions are translucent and soft. Then add the garlic and cook until warm and fragrant. Remove from heat and let cool.

Preheat the oven to 375. Cover a baking sheet with aluminum foil.

Combine all the ingredients excluding the meat in a large mixing bowl. Once they are well mixed add the ground beef being careful to not over mix or else your meat will be tough.

Form the meat into a loaf shape on the baking sheet and cover with bacon.

Bake for about an hour, until bacon is crisp and the internal temp of the beef is 165 F.

Let rest 10 minutes before cutting.

1 comment:

  1. This recipe seemed almost too simple, far too easy to be really good. Thanks for the great recipe. I’m definitely keeping this one.