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
Meatloaf with mozzarella and red peppers
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
Instructions
- Preheat the oven to 180℃/170℃ fan /gas mark 4. Line a 900g loaf tin with baking parchment.
- 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.
- Place the onions, beef, oregano, breadcrumbs, and brown sauce in a large bowl. Mix well.
- Add the eggs and beat until well combined.
- 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.
- Spoon the remaining meat mixture on top and press down well. Cover with foil and bake for 1 hour.
- Allow to stand for 10 minutes, then turn out and slice to serve.
Notes
Nutrition
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- Mix the meat, onion, breadcrumbs, herbs and brown sauce together.
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- Then beat in the eggs
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- Pile half the meat mixture into a lined loaf tin.
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- Arrange the strips of peppers down the centre of the pan.
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- Place mozerella slices on top of the peppers.
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- 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
Kirsty Hijacked By Twins
Ooooh Jacqui this looks and sounds so good, especially with the addition of mozzarella! Cheese makes any dish a winner in our house! Thank you for sharing with #CookBlogShare x
Jo Allison / Jo's Kitchen Larder
We love meatloaf in our house, it is such a feel good, comforting, family friendly recipe and I so agree with you it is soo good cold. Meatloaf sandwiches are ace! I love the layer of peppers and mozzarella, it looks great and adds another dimension of flavours to this humble loaf! I’m actually getting hungry as I write it lol. Like I said before the new photos are fantastic!!
Jacqueline Bellefontaine
Thanks Jo , I must admit i really like the additon of the cheese and peppers to this meatloaf.
Michelle Frank | Flipped-Out Food
I didn’t see your photos from before, but these are amazeballs! They made me want to lick my screen! I’m in the midst of the same thing: going back to early posts and re-shooting. Have you ever re-shot a recipe and realized that none of the NEW photos were good enough?! These are the things that make me want to splurge on a DSL that hooks up to my computer…but luckily, it’s only happened once (touch wood).
To your recipe! I love the idea of putting the roasted red peppers and mozzarella in a layer at the center of the loaf: that’s BRILLIANT. This looks cozy and decadent. I can’t wait to try it!
Jacqueline Bellefontaine
Thank you Michelle I am sure you will love it. This is the first post I have reshot, so not had an issue with not being happy with the new pics yet. But give it time lol
Cat | Curly's Cooking
Love the new photos. The meatloaf looks so appetising and colourful. I’ve never tried meatloaf but I like your addition of the peppers and mozzarella which I imagine makes it so tasty.
Jacqueline Bellefontaine
Whenevre i make meatloaf I think why do I not make it more often, Cheap and very tasty. I like the cheese and peppers as it adds extra flavour and texture
Jhuls @ The Not So Creative Cook
This is such a pretty meatloaf, Jacqui. I haven’t tried making one and I love the sound of your recipe. Thanks a lot for sharing!
Jacqueline Bellefontaine
Thank you. If you get a chance to try it do let me know what you think.
Corina Blum
It would indeed be a shame if some of your favourite recipes didn’t get made because of the photos! This meatloaf looks so appetising now.
Jacqueline Bellefontaine
They both tasted the same but we do eat with our eyes first.
Lizzie @ Grub du Jour
That looks lovely! I’d be pleased with those pictures. Have you read Nagi’s book? I’m always on the hunt for good mince recipes
Jacqui
Ah Lizzie thank you so much for saying so. I guess the problem is I know how much better they could be if I really knew what I was doing. I’m reading Nagi book and it is helpful but there so much to learn.