Knock knock… Anyone there? Any hungry people out there??? Lawdy lawdy this Hungry Southern Belle has been HORRIBLE about her postings lately and I sincerely apologize. Bless my sweet heart, I’ve been busy but that’s no excuse to take such a long break from writing. I hope that y’all haven’t been too hungry since I’ve been on this break. If you have, I’ve got the perfect twist on a classic meatloaf recipe!!!! The secret ingredient? Roasted red peppers add a delicious flavor in place of a traditional ketchup in most meatloaf recipes. Pair this with mashed cauliflower or roasted red potatoes and a fresh veggie like we did with a blanched green bean and you are set to go! This also makes fabulous leftovers for lunch the next day. I actually like to place the mixed ingredients into two separate 9″ x 5″ glass loaf pans. I baked one and then covered the second with plastic wrap, then aluminum foil and froze for another day. It was perfect a couple of weeks later when I put it in the fridge the day before I wanted to cook it, and then baked according to the instructions below. Bonus! Enjoy y’all!!!
- 1 (12-ounce) jar roasted red peppers, divided
- 1 pound ground pork
- 1.5 pounds lean ground beef
- 2 large eggs, lightly beaten
- 1/2 cups quick oats
- 1/2 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Preheat oven to 375 degree Farenheit
- Drain the roasted red peppers. Chop half of them and puree the rest. Set both aside.
- Combine ground pork and beef in a large mixing bowl. Stir in the chopped red pepper, beaten egg, oatmeal, salt, dried herbs and red pepper flakes using a large fork. Transfer the meat mixture to an 8″ x 8″ glass baking dish or two 9″ x 5″ glass loaf pan.
- Bake for 30 minutes
- Remove from the oven, and spread the red pepper puree over the top of the meatloaf. Return to the oven and bake for 30 more minutes. Drain the fat from around the edges of the meatloaf and serve hot.