Roasted Red Pepper and Mozzarella Meatloaf
Sometimes recipes emerge from our favourite ingredients. Growing up in an Italian home, we always had red peppers in the cupboard. Nonna often roasted them in the garage, and canned them for the winter. Today I use store-bought ones, but they are just as fragrant. They have a little bit of char on them that gives them a smokey flavour. Roasted Red Pepper and Mozzarella Meatloaf is comfort food at its best.
Roasted Red Pepper and Mozzarella Meatloaf has red peppers and mozzarella in the middle, but the glaze made with Red Pepper Jelly makes this a comfort food. I like to experiment with all types of foods; and today, tradition meets a twist of Italian. The truth is that I love anything that resembles a meatball, and this is one giant meatball for everyone to share. In the traditional Calabrese way, I used solid ground pork for this one, but you can use beef, chicken or a combinations of meats.
My other stuffed meatloaf recipe: https://recipesatmytable.com/meatloaf-italiano/
Gather the ingredients for the meatloaf.
Drain and dry the red peppers and cut the mozzarella into strips.
Roll Pork into a 12 X 8 inch rectangle. I love the flecks of good fat in this meatloaf.
Leave a one inch border around the stuffing.
Use the wrap to help you roll.
Rolling is so easy.
Put onto a cookie sheet lined with parchment and pinch all the ends and the top.
All the ingredients for the sauce pop right at you!!
Roasted goodness!!
Sliced and plated!!
Roasted Red Pepper and Mozzarella Meatloaf
Made with pantry ingredients, this is a keeper.
Ingredients
The meatloaf
- 1 lb lean ground pork chicken or beef
- 1 large egg
- 1/4 cup Parmesan Cheese
- 1 envelope Lipton Onion Soup Mix
- 1/2 cup bread crumbs plain
- 1 clove garlic pressed
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp Italian seasoning reserve for after rolling
Filling
- 2 large roasted red peppers dry
- 12 1/4 inch mozzarella strips
- 1/2 tsp oregano
The Sauce
- 1/2 cup Ketchup
- 1/4 cup Red Pepper Jelly
- 1/2 tsp Dijon Mustard
- 1/4 tsp nutmeg
- 1/4 cup peach jam
Instructions
The Meatloaf
-
Mix all the ingredients together until everything is absorbed.
Spread over a large piece of plastic wrap.
Use another piece of plastic wrap over the mixture to roll out into a 12 X 8 rectangle.
Cut the roasted red peppers into small strips and make sure they are dry.
Line the rectangle with the peppers and the mozzarella leaving a one inch border on the rectangle.
Sprinkle in the oregano.
Use the plastic wrap to help your roll the rectangle into a log.
Pinch the top and the ends.
Sprinkle the Italian seasoning over the meatloaf.
Place on a cookie sheet lined with parchment paper.
Bake at 350 F for 30 minutes and then top with the sauce.
Place in the oven for another 20 minutes.
The Sauce
-
Whisk all the ingredients together and set aside.
Recipe Notes
For a nice flavour try half pork and beef.
I love your recipe. I add a layer of cooked, chopped, dried (with paper towels) spinach. Pretty Italian colors make it so attractive when sliced! I also add Worcestershire sauce to the meatloaf mix.