How to Make Favorite Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs

Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs.

Hey everyone, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, roasted bell pepper & mozzarella stuffed mini meatloafs. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs is one of the most well liked of recent trending meals on earth. It's simple, it's fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs is something which I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have roasted bell pepper & mozzarella stuffed mini meatloafs using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs:

1. {Take 3 lb of ground beef.
2. {Take 1 C of mozzarella pearls.
3. {Prepare 1 of roasted bell pepper trio(1 pepper--1/3 of each); small dice.
4. {Prepare 1 head of garlic; roasted.
5. {Get 1 envelope of dried onion soup mix.
6. {Prepare 2 t of crushed pepper flakes.
7. {Get 2 of eggs.
8. {Make ready 1/2 C of breadcrumbs.
9. {Prepare 1/4 C of worcestershire sauce.
10. {Get 1 of large pinch kosher salt & black pepper.

Instructions to make Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs:

1. Mix all ingredients except mozzarella pearls in a large mixing bowl. Mix well..
2. 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..
3. 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°.
4. 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.

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