Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted bell pepper & mozzarella stuffed mini meatloafs. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have roasted bell pepper & mozzarella stuffed mini meatloafs using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs:
- Take 3 lb ground beef
- Prepare 1 C mozzarella pearls
- Get 1 roasted bell pepper trio(1 pepper–1/3 of each); small dice
- Get 1 head garlic; roasted
- Prepare 1 envelope dried onion soup mix
- Prepare 2 t crushed pepper flakes
- Prepare 2 eggs
- Prepare 1/2 C breadcrumbs
- Make ready 1/4 C worcestershire sauce
- Take 1 large pinch kosher salt & black pepper
They are as flavorful as they are pretty. Plus, they are so easy to make. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black.
Steps to make Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs:
- Mix all ingredients except mozzarella pearls in a large mixing bowl. Mix well.
- Portion meat into 6, or however many desired, meatloafs. Take half of each portioned loaf and flatten a little with your hands. Place a few mozzarella pearls in the center. Take the other half of the portion, and flatten a little like the first half. Combine flattened portions and press together, keeping the mozzarella in the center, surrounded by meat. Press firmly to compact the loaf and leave no air gaps.
- Place on a sheet tray lined with parchment paper. Bake at 350° for approximately 35 minutes. Make sure mestloaf reaches 155°. Take out of the oven when it reaches 150°, and tent with foil. Allow to rest and carry over cook to 155°
- Variations; Giardenera, giardenera relish, pepperoncini, provolone, pepperoni, swiss, peppercorn melange, ground sausage, oregano, zucchini, fennel, fennel seed, carrots, onion powder, dried minced onionams or garlic, parsley, basil, Italian seasoning, celery seed, celery, marinara, romesco sauce, pancetta, prosciutto, pine nut crust, thyme, rosemary, savory, oregano, marjoram, mint, yellow onion, red onions, shallots, habanero, smoked paprika, applewood seasoning, pepperjack cheese, mushrooms, mustard, goat cheese, eggplant, leeks, ramps, blue cheese, feta, parmesean, romano, gruyere, parmigiano reggiano, raw bell peppers, lawrys, asparagus, capers, pesto, horseradish, tomato, spinach, arugula, sage, balsamic, red wine vinegar or reduction, roasted veggies, corn, preserved lemons, sherry
Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled. In the meantime, slice off the tops of the peppers, slice in half lengthwise and in half, lengthwise again, so that you have four long pieces of pepper. Lay flesh side down on a baking sheet. To roast bell peppers, start by placing the whole peppers on a greased baking sheet so they're lying on their sides.
So that is going to wrap it up for this special food roasted bell pepper & mozzarella stuffed mini meatloafs recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
