Red Pepper and Cheese Stuffed Meatloaf

⏱ 135 mins 🍽 1 meatloaf, 6-8 serving(s) 🏷 Meatloaf

This comforting meatloaf is stuffed with Monterey Jack cheese and a sauteed mixture of red bell pepper and onion, then wrapped in bacon. The ground beef base is combined with breadcrumbs, onion soup mix, and French fried onions for extra flavour. It bakes for a hearty family dinner that serves six to eight people.

Red Pepper and Cheese Stuffed Meatloaf

Ingredients

  • 1 lb bacon, divided (not thick cut)
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup onion, chopped
  • 1 teaspoon dried parsley flakes
  • 2 1/2 lbs ground beef
  • 1 cup breadcrumbs
  • 2 extra large eggs
  • 1 (1 7/8 ounce) package dry onion soup mix (use 1 envelope)
  • 1/3 cup water
  • 0.5 (10 3/4 ounce) can condensed golden mushroom soup
  • 3/4 cup French-fried onions
  • 6 ounces monterey jack cheese, cut into 1-inchX3-inch strips
  • Reynolds Wrap Foil

Method

  1. Set your oven to 350 degrees F. Take a 13"X9" baking pan and line it with Reynolds Aluminum Foil. Apply a non-stick cooking spray or use the non-stick foil variety. Put this pan to one side.
  2. Cook 4 bacon slices in an 8" non-stick skillet until they are just crisp. Move them to a plate lined with paper towels to drain and cool. In the same pan with the bacon drippings, cook the chopped red bell pepper, onion and dried parsley flakes for 3-4 minutes. Take the pan off the heat and allow the mixture to cool.
  3. Place the ground beef, breadcrumbs, eggs, dry onion soup mix, water, half a can of condensed golden mushroom soup, French fried onions and the crumbled cooked bacon into a large bowl. Mix everything thoroughly with your hands and shape it into a form resembling a football. Put this shape into your prepared baking pan. Create a deep well along the centre of the meatloaf, ensuring you do not break through the base. Lay the strips of Monterey Jack cheese along the length of this well. Spoon the cooled red pepper and onion mixture over the cheese. Gently work the meatloaf up and over to cover the filling. It is acceptable if some filling remains visible. Use the remaining uncooked bacon slices to wrap the meatloaf, arranging them in a diagonal pattern to cover all exposed meat.
  4. Bake the meatloaf for 1 1/2 to 2 hours or until both the meatloaf and the bacon wrapping are fully cooked.
  5. Take the meatloaf from the oven and let it stand for 10 minutes before you slice and serve it.

Nutrition (per serving)

Sodium2002700 mg

Recipe details

CategoryMeatloaf
AuthorSouxie