Meatloaf makes an economical and very tasty family meal. For this recipe, I have pimped a simple meatloaf dish by adding mozzarella and peppers for extra flavour, texture and colour.  The recipe is still quick and easy to prepare, but the end result is even better. This is comfort food at its best.

Meat Loaf with Mozzarella and Red Peppers – Revisited

If you have been with me from the start you may feel this post looks vaguely familiar. Which is because it is, in fact, one of the early recipes I shared.  I have learnt a lot in the couple of years I have been writing Recipes Made Easy, and some of the earlier recipes leave a bit to be desired on the photographic side.  We eat with our eyes and good photographs go along way in making people want to try a recipe.

This meatloaf recipe was one of the first that I photographed using a “proper” camera as opposed to my phone. Even then I wasn’t  really happy with the pictures and this is what I said about it at the time:

“I have a confession to make. This recipe for meatloaf nearly didn’t make it to the blog.  Not because it’s not a good recipe, it is. But because I am not really happy with the pictures. That’s the problem with being a cookery writer and not a photographer. However, Mr B insisted it should go in because he likes it! So please forgive my photography skills and give it a try anyway. He’s right though,  it is really tasty, and makes a good weekday meal.”

At the time I grappled with the dilemma as to whether to post or not. I think I made the right decision at the time. Had I not posted regardless then  Recipes Made Easy would never have got off the ground.

“As a professional cookery writer, developing recipes comes naturally to me. As a result, I have acquired a large bank of fabulous recipes over the years which I wanted to share with my friends and family, not just through my books but here on-line too. When I started this blog a few months back I was taking the pictures on my phone. They were OK, and sometimes even pretty good. (I was very happy with the picture of  the coffee truffles I shot last week.)  Nothing like the standard I have become accustomed to as a professional food stylist though. So there is my dilemma: I want all pictures to be good. When shooting for work all my effort goes into producing the food to look fabulous and I don’t have to think about lighting, focusing, how a camera works etc. That’s all down to the photographer. Here I have to be the photographer too so a couple of weeks ago I picked up a “proper” DSLR camera of the first time and these are some of the first pics I took with it. Just using the auto setting. I’ve still got a lot to learn.”

Fast forward two years and I still have a lot to learn but I like to think I have improved a lot since then. Over time I will revisit some of my old posts, update the photography, and republish. I posted some of my favourite recipes in the early days so it would be a great shame if they are not made because my early pics suck!

Step by step meatloaf with mozzarella and red peppers

I know in the States meatloaf is a regular staple but in the UK, it does not appear to be that common.  It’s a shame we don’t make it here more often as it is simple to make and very tasty. Economical too! Meatloaf also tastes good cold which makes it a really versatile dish.  Serve it for lunch, supper or even on a picnic.

• Easy
• Economical
• Family Favourite 
• Versatile 
• Serve Hot or cold

5 from 4 votes

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Meatloaf with mozzarella and red peppers

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

The layer of mozzarella and red peppers in the middle of this easy to make meatloaf, add flavour and interest to a simple dish. It’s perfect for a midweek meal and delicious either hot or cold.

Course: Main

Cuisine: American

Skill Level: Easy

Servings: 4

Calories: 370 kcal

Author: Jacqueline Bellefontaine

Ingredients

• 1 tbsp rapeseed oil
• 1 small onion finely chopped
• 1 clove garlic crushed
• 450 g lean minced beef
• 1 tbsp dried oregano
• 50 g fresh breadcrumbs
• 3 tbsp fruity brown sauce
• 2 eggs beaten
• 1 pointed red pepper seeded and cut into thin strips
• 125 g mozzarella sliced

metric - US cups

Method

1. Preheat the oven to 180℃/170℃ fan /gas mark 4. Line a 900g loaf tin with baking parchment.
2. Heat oil in a frying pan over medium-high heat. Add onion and stir continuously. Cook for about 5 minutes, or until softened. Add the garlic and cook, while stirring, for another minute. Allow to cool slightly.
3. Place the onions, beef, oregano, breadcrumbs, and brown sauce in a large bowl. Mix well.
4. Add the eggs and beat until well combined.
5. Pile just under half of the mixture into the lined loaf tin and press level. Arrange the red pepper strips down the centre of the tin. Cover with the sliced mozzarella.

6. Spoon the remaining meat mixture on top and press down well. Cover with foil and bake for 1 hour.

7. Allow to stand for 10 minutes, then turn out and slice to serve.

Recipe Notes

Nutrition information is approximate (does not include seasoning with salt and pepper)  and is meant as a guideline only.

Nutrition Facts

Meatloaf with mozzarella and red peppers

Amount Per Serving

Calories 370 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 7g 35%

Cholesterol 176mg 59%

Sodium 367mg 15%

Potassium 522mg 15%

Total Carbohydrates 11g 4%

Dietary Fiber 1g 4%

Sugars 5g

Protein 35g 70%

Vitamin A 7%

Vitamin C 2.8%

Calcium 22.4%

Iron 23.1%

* Percent Daily Values are based on a 2000 calorie diet.

Mix the meat, onion, breadcrumbs, herbs and brown sauce together.

Then beat in the eggs

Pile half the meat mixture into a lined loaf tin.

Arrange the strips of peppers down the centre of the pan.

Place mozerella slices on top of the peppers.

Spoon remaining meat mixture on top and press level.

Cook’s Tip

• Line the tin to ensure that the meatloaf turns out easily. Lining the base and long sides of the tin with one strip of parchment is sufficient.
• When layering in the peppers and cheese leave a gap around the edge of the tin so that the second layer of meat can join with the first. This stops the loaf breaking into layers when served.
• I find the long thin pointed peppers, rather than bell peppers work best for this recipe.
• For a delicious variation, omit the peppers and mozzarella and serve with my Really Easy Tomato Sauce, instead.

And Before

This is a shot from the original post. Meatloaf is still not the easiest dish to shoot but I hope you think I have improved.

 Click on the Images for More Mince Recipes Made Easy