How To Make Onion and Pepper-Stuffed Meatloaf
To update a classic dish, this stuffed meatloaf is packed full of tender beef and bell peppers! It’s coated in a rich ketchup sauce for a delectable meal.
Serves:
Ingredients
- 1cooking spray
- 1onion
- 1green bell pepper
- 1red bell pepper
- 1yellow bell pepper
- 2½lbsground beef
- 15oztomato sauce
- 12saltine crackers,crushed
- ¼cupbrown sugar
- 1egg,beaten
- 2tbspWorcestershire sauce
- 2tbspchicken stock
- 2tbspolive oil
- 1tbspMontréal steak seasoning
- 1garlic clove,minced
- ground black pepper,to taste
- ¼cupketchup,or as needed
Instructions
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Preheat the oven to 350 degrees F. Spray a 9×11-inch baking dish with cooking spray.
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Cut ¾ each of onion, green bell pepper, red bell pepper, and yellow bell pepper into thin slices. Dice the remaining ¼ of onion and peppers.
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Mix the 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.
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Spread half of the beef mixture into the bottom of the prepared baking dish. Top the meat with sliced onion and peppers, leaving a 1-inch border.
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Spread the 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.
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Bake in the oven for about 1 hour until no longer pink in the center. An instant-read thermometer inserted into the center should read at least 160 degrees F.
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Serve warm, and enjoy!
Nutrition
- Calories:Â 483.42kcal
- Fat:Â 33.07g
- Saturated Fat:Â 11.55g
- Trans Fat:Â 1.68g
- Monounsaturated Fat:Â 15.37g
- Polyunsaturated Fat:Â 1.54g
- Carbohydrates:Â 19.22g
- Fiber:Â 2.28g
- Sugar:Â 10.10g
- Protein:Â 27.10g
- Cholesterol:Â 120.75mg
- Sodium:Â 514.39mg
- Calcium:Â 65.16mg
- Potassium:Â 765.97mg
- Iron:Â 4.46mg
- Vitamin A: 57.47µg
- Vitamin C:Â 79.27mg
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