Cheesy Bell Pepper Meatloaf

  • Difficulty: Medium
  • one hour and 25 minutes
  • 6 servings

Get ready for a layered hearty dish. It’s extra-cheesy thanks to the melted mozzarella, Cheddar, and Emmentaler cheese. It’s extra-meaty thanks to the ground beef mixture. We think you should turn the spicy dial up to ‘hot’ by mixing in Tabasco sauce and taco seasoning. Also, add a layer of red chili paste.

Ingredients Needed for Cheesy Bell Pepper Meatloaf


For the ground beef:

2 pounds of ground beef
1 tablespoon taco seasoning
salt
1 yolk
1 teaspoon tabasco
¼ cup cornflakes, crushed

For the veggies:

1 tablespoon vegetable oil
1 red bell pepper, julliened
1 green bell pepper, julliened
salt
2 teaspoons of garlic powder
1 tablespoon butter
1 tablespoon tomato paste

For the meatloaf:

olive oil for coating
2 ounces of emmental cheese, sliced
1 ounce crispy fried onion, store-bought
1 cup low moisture mozzarella, grated
1 cup cheddar, grated
2 tablespoons of red chili paste
fresh parsley, chopped (for garnishing)

How to Cook Cheesy Bell Pepper Meatloaf

  1. For the ground beef:

    Add the ground beef, taco seasoning, salt, yolk, Tabasco sauce to taste to a bowl and mix them using your hands. Add the cornflakes and mix more until even.

  2. For the veggies:

    Heat the oil in a skillet over low heat, add the bell peppers, salt, and garlic powder. Stir for 30 seconds, then add the butter. Stir and cook until it melts. Add the tomato paste and stir a little more. Remove from heat.

  3. For the meatloaf:

    Coat a loaf pan with olive oil using a brush. Add 2/3 of the ground beef, taking care to line the loaf pan with it.

  4. Layer the Emmental slices, continue with the fried onion, cooked bell peppers, mozzarella, and 1 cup of Cheddar. Seal all with the remaining ground beef mixture. Bake for 45 minutes at 380⁰F/190⁰C.
  5. Remove from oven. Layer the chili paste on top, then the remaining grated Cheddar. Bake for 15 minutes at 360⁰F/180⁰C.
  6. Portion and serve garnished with fresh parsley.

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