This meatloaf is one of my kids’ favorites!
I LOVED stuffed peppers growing up. That was one of my Dad’s favorite meals, I was always excited when my Mom made them. So, I have incorporated that same taste into a meatloaf, and boy, is it a piece of cake…err…I mean, loaf?…. to make!
- 2 pounds lean ground beef
- 1 cup of instant rice
- 1 egg
- 1 (14.5 ounce) can of diced tomatoes (undrained)
- 1 large bell pepper cut into rings or slices
- salt and pepper to taste
Preheat oven to 350 degrees.
Combine ground beef, rice and egg to make into a "loaf." Season with salt and pepper. Place into your baking dish of choice, sprayed with non-stick cooking spray. (I typically make this in a covered roaster pan. There is some excess juice from the tomatoes, The juice has bubbled over in a loaf pan for me)
Pour the undrained can of tomatoes over the meatloaf. Place the pepper rings over the top, sprinkle with a little more salt and pepper, cover either with the dish's lid or with foil and bake for 90 minutes.
Amount Per Serving: Calories: 303 Total Fat: 14g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 124mg Sodium: 173mg Carbohydrates: 7g Fiber: 1g Sugar: 1g Protein: 34g
Love stuffed peppers like us? Here are some of the other ways I make them: