The Best meatloaf with bell pepper and onion recipe
I’m so excited to share this meatloaf with bell pepper and onion recipe with you all. This dish has been a staple in our household for years, and it’s always a crowd-pleaser.
The combination of the juicy meatloaf, the sweetness of the bell peppers, and the caramelized onions is just perfect. I love that this recipe is so easy to make and can be adapted to feed a large or small group of people.
My kids love helping me in the kitchen, and they always get excited when they see the finished product. We like to serve it with some mashed potatoes and steamed broccoli for a well-rounded meal.
One of my favorite things about this recipe is that it’s so versatile – you can make it for a special occasion or just a regular weeknight dinner. Plus, it’s a great way to get some veggies in your diet without feeling like you’re eating something healthy (because let’s be real, who doesn’t love meatloaf?)
Classic Meatloaf with Bell Pepper and Onion
4.9 from 1571 votes
This hearty meatloaf combines ground beef with finely diced bell pepper and onion for added moisture and flavor. It is baked to perfection with a tangy ketchup glaze on top.
2Line a baking sheet with foil and place the loaf pan on top to catch any drips.
3In a large mixing bowl, combine the ground beef, diced onion, diced bell pepper, beaten eggs, breadcrumbs, milk, minced garlic, salt, pepper, and Worcestershire sauce.
4Mix gently with your hands until just combined, being careful not to overwork the meat.
5Transfer the meat mixture into the loaf pan and press it evenly into the corners.
6Smooth the top with a spatula or your hand.
7In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until the sugar dissolves.
8Spread this glaze evenly over the top of the meatloaf.
9Bake the meatloaf in the preheated oven for 55 to 60 minutes, or until the internal temperature reaches 160°F when measured with an instant-read thermometer.
10The glaze should be bubbly and caramelized.
11Remove the meatloaf from the oven and let it rest in the pan for 10 minutes.
For a leaner option, use ground turkey or chicken, but add 1 tablespoon of olive oil to keep it moist. You can also substitute gluten-free breadcrumbs if needed. Leftovers make excellent sandwiches the next day.
Watch Video Of How Classic Meatloaf with Bell Pepper and Onion Works
To store leftovers, let the meatloaf cool completely, then wrap it tightly in plastic wrap or foil and keep it in the refrigerator for up to four days. You can also freeze individual slices for quick meals later.
When you are ready to reheat, place slices in a 350 degree oven for about 10 minutes, or microwave them on a plate covered with a damp paper towel for 1 to 2 minutes. I like to serve this meatloaf with a side of green beans or a simple salad, and sometimes I spoon extra ketchup or a quick gravy over the top.
It is a versatile dish that works just as well for a casual family dinner as it does for a potluck or holiday gathering. This recipe has become a staple in my kitchen because it is easy, dependable, and always brings people together around the table.
❓ Frequently Asked Questions About Meatloaf with Bell Pepper and Onion
1. Can I use ground turkey instead of ground beef?
Yes, you can substitute ground turkey for the beef. The meatloaf will be leaner, so you may need to add a little more moisture, like an extra tablespoon of ketchup or a splash of milk, to keep it from drying out. The bell pepper and onion will still add great flavor and texture.
2. Do I need to cook the bell pepper and onion before mixing them into the meatloaf?
No, you do not need to cook them first. Chopping them into small pieces allows them to cook inside the meatloaf as it bakes. This keeps the vegetables tender and releases their natural sweetness into the meat.
3. How do I keep the meatloaf from falling apart when I slice it?
Let the meatloaf rest for about 10 minutes after you take it out of the oven. This allows the juices to redistribute and the structure to set. Using enough binder, like breadcrumbs and an egg, also helps hold everything together.
4. Can I make this meatloaf ahead of time?
Yes, you can assemble the meatloaf mixture, shape it into a loaf, and refrigerate it for up to 24 hours before baking. You can also bake it fully, let it cool, and then reheat slices in the oven or microwave. It keeps well for about 3 to 4 days in the refrigerator.
5. What can I use instead of breadcrumbs?
You can use crushed crackers, rolled oats, or even cooked rice as a substitute. Each will change the texture slightly, but all work well to bind the meatloaf. If you use oats, try to use quick oats or pulse regular oats in a food processor first.
6. How do I know when the meatloaf is fully cooked?
The safest way is to use an instant read thermometer. Insert it into the center of the meatloaf, and it should read 160 degrees Fahrenheit. The outside should be browned and the juices should run clear. If you do not have a thermometer, cut into the center to check that it is no longer pink.
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