Adjust racks to top and middle positions and
preheat oven to 425 degrees. Wash and dry all
produce. Cut potatoes into ½-inch-thick wedges.
Core, deseed, and thinly slice bell pepper. Halve,
peel, and thinly slice onion.
Toss potatoes on a baking sheet with a drizzle of
oil, 1 tsp Fry Seasoning, salt, and pepper. Roast
on top rack until browned and crispy, about 30
Meanwhile, in a large bowl, soak bread with 2 TBSP
water; break up with your hands until pasty. Add
beef, remaining Fry Seasoning, and a pinch of salt
and pepper; mix to combine.
Flatten into two ½-inch-thick rounds. Add 1Tb
cheese between the centers of each round. Reserve
remainder cheese. Fold edges of meat around
cheese, shaping and sealing to create 1-inch-tall
loaves. Place on a baking sheet and bake on middle
rack for 20 minutes.
While meatloaves cook, heat a drizzle of oil in a
large pan over medium-high heat. Add bell pepper
and onion and cook, stirring occasionally, until
browned and tender, 7-8 minutes. Add 2 TBSP water
and cook, stirring, until water has evaporated and
veggies are tender. Season with salt and pepper,
then stir in 1 TBSP butter. Turn off heat; cover
to keep warm.
Meanwhile, in a small bowl, combine ketchup,
mustard, and brown sugar.
Once meatloaves have baked for 20 minutes and are
fully cooked, remove from oven. Brush tops with
ketchup glaze. Add back to oven to thicken sauce
(about 5-10 min). Then evenly sprinkle with
reserved cheese. Bake until cheese has melted and
meatloaves are cooked through, about 1 minutes
Divide meatloaves and potato wedges between
plates. Top meatloaves with veggies and serve.
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