Stuffed Pepper Meatloaf
This meatloaf has all of the components of stuffed peppers, and all of the flavors, too! Folks, this isn't your Mother's meatloaf.
Servings: 6 -8
Calories: 303kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 303kcal | Carbohydrates: 7g | Protein: 34g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 124mg | Sodium: 173mg | Fiber: 1g | Sugar: 1g