ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
BUBBY'S TURKEY MEATLOAF WITH RED PEPPER SAUCE
Provided by Dave Lieberman
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, mix together all the ingredients for the meatloaf and work together completely by hand until all ingredients are evenly distributed and the mixture is uniform. Place meat mixture into a 9 by 13-inch baking dish and shape into a loaf about 11 inches long and 4 inches wide. It is important to form it like this so that it cooks evenly throughout. The loaf should be in the middle of the pan with room on both sides for the sauce to pool.
- Place all ingredients in a blender or food processor and puree until smooth. Cover the meatloaf with the sauce and allow excess sauce to pool around the meatloaf. Cover pan with aluminum foil but avoid contact with meat loaf by leaving at least a couple inches of space between the top of the meatloaf and the foil. Bake for 45 minutes, then uncover and bake 45 minutes longer. Let rest for 15 minutes before cutting and serving.
ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE
Steps:
- Preheat oven to 425 degrees F.
- Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
- Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
- Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.
RED PEPPER MEAT LOAF
This recipe is a nice substitute for the usual beef meat loaf. It's plenty moist and so flavorful with the sweet red pepper. Leftovers are great for sandwiches the next day.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first 6 ingredients. Crumble pork and turkey over mixture and mix well. Shape into a loaf and place in a greased 8-in. square baking dish. Drizzle with barbecue sauce. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 299 calories, Fat 18g fat (6g saturated fat), Cholesterol 109mg cholesterol, Sodium 291mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein.
JUICY MEAT LOAF WITH ROASTED RED BELL PEPPER SAUCE
A savory meatloaf with a sweet roasted red bell pepper sauce, is sure to please!
Provided by Maddy HELEINE @Oceanwater
Categories Beef
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees.
- PREP: Chop your onion, garlic and green bell pepper.
- Mix all meatloaf ingredients in large bowl.
- This recipe makes two meatloaves. Place two slices of whole bread on the bottom of a bread loaf pan. Repeat with a second bread loaf pan. The bread will soak up the grease as the meatloaves cook on top of them, resulting in a lighter and juicer meatloaf.
- Divide the meatloaf mixture in half. Take half of the mixture and shape into a loaf inside the bread pan, just as you would a loaf of bread dough, so the meatloaf sits on top of the bread slices beneath it. Repeat with second half of meatloaf mixture in a second bread pan.
- Bake at 350 degrees uncovered for 40-50 minutes or until the internal temperature reaches 160 degrees. Remove the pans from oven, and let rest for 10 minutes. Remove the meatloaf from the pan, and slide or cut the bread off of the bottom and discard it. Serve with drizzled red pepper sauce over the slices.
- While the meatloaf is baking, combine the jar of roasted red bell peppers (juice included), the garlic, basil, heavy cream, salt and pepper in a food processor. Blend until smooth and then pour into a fry pan or pot.
- Bring the sauce to a low simmer while stirring frequently. Thicken with a little cornstarch to reach a gravy consistency. Add artificial sugar packets and stir. Put the sauce in a bowl so that guests can drizzle it over the meatloaf slices at the table.
ROASTED RED PEPPER MEATLOAF
Recipe found on the Tasty Kitchen (Pioneer Woman Cooks) website. This is a really unique presentation and method to make meatloaf. The meatloaf mix is baked inside the peppers. The author of the recipe says that it's OK to omit the bread slices under the individual meatloaf/pepper rounds but says that the bread "gets so fantastically toasty and crunchy and becomes the PERFECT way to enjoy this meatloaf."
Provided by FeelinYummy
Categories Meatloaf
Time 45m
Yield 8 Individual Meatloaf, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Mix first 10 ingredients with your hands in a bowl.
- Divide the mixture into eighths and fill into the pepper rounds. Make sure you smoosh (yes, smoosh) them down to completely fill them.
- Top each pepper round with the ketchup mixture and place on top of a slice of bread.
- Set each bread/pepper on top of a baking sheet and bake for 35-40 minutes or until a meat thermometer reads 160 degrees.
- Cool for 10 minutes, serve and sigh with happiness.
Nutrition Facts : Calories 309.9, Fat 11.4, SaturatedFat 4.2, Cholesterol 63.9, Sodium 759.5, Carbohydrate 35.4, Fiber 2.7, Sugar 13.5, Protein 16.4
MEAT LOAF WITH PEPPERS AND MUSHROOMS
Provided by Craig Claiborne And Pierre Franey
Categories dinner, weekday, main course
Time 40m
Yield Six or more servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees.
- Put the beef in a mixing bowl and set aside.
- Heat the butter in a saucepan and add the onions, green peppers and mushrooms. Cook, stirring, until the vegetable mixture is wilted. Continue cooking until any liquid evaporates. Let it stand until cool.
- Add the cooked vegetable mixture and parsley to the meat. Add salt, pepper, the bread crumbs, allspice and egg. Blend well with the hands.
- Pack the mixture into a seven- cup loaf pan and smooth over the top. Place in the oven and bake one hour. Remove from the oven and let stand 20 minutes.
- Unmold and serve sliced. Serve the tomato sauce with horseradish on the side.
Nutrition Facts : @context http, Calories 506, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 34 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 13 grams, Sodium 590 milligrams, Sugar 3 grams, TransFat 2 grams
CLASSIC MEATLOAF
The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
- Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
- Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
- Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g
TURKEY AND ROASTED RED PEPPER MEATLOAF
Make and share this Turkey and Roasted Red Pepper Meatloaf recipe from Food.com.
Provided by LadyLaura
Categories One Dish Meal
Time 16m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees.
- Combine the turkey, onion, bread crumbs, egg, Parmesan, 2 tablespoons of the mustard, the parsley, red peppers, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
- Shape the meat into an 8-inch loaf and place in a baking dish (not a loaf pan). Bake until no trace of pink remains, about 45 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.
- Whisk together the remaining mustard, vinegar, oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Divide the greens among individual plates and drizzle the vinaigrette over the top. Serve with meatloaf.
Nutrition Facts : Calories 551.4, Fat 33.9, SaturatedFat 10.2, Cholesterol 209.2, Sodium 1895, Carbohydrate 16.4, Fiber 2.3, Sugar 2.3, Protein 44.1
TURKEY MEAT LOAF WITH ROASTED RED PEPPER AND TOMATO SAUCE
Roast the tomatoes, peppers, and garlic right along with the meat loaf to make the sauce.
Yield makes 6 servings
Number Of Ingredients 21
Steps:
- Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection roast at 375°F. Cover a baking sheet with foil and coat with nonstick spray.
- In a large nonstick skillet over medium-high heat, cook the onion and garlic in the olive oil for about 2 minutes, until the onion is softened. Add the carrot and cook, stirring, for 3 more minutes; add the mushrooms, salt, and pepper. Cook until the mushroom liquid is evaporated and they are very tender, about 10 minutes. Transfer to a large bowl to cool.
- Stir the bread crumbs, milk, and eggs together in a large bowl. Add the turkey, the tomato chili sauce, and the sautéed vegetables and mix until well blended. Shape into an oval loaf about 9 inches long and 3 inches high and place on the prepared baking sheet. Insert the oven probe and set to 170°F.
- Roast in the center of the oven for 45 to 55 minutes or until the probe indicates that the meat loaf is done or an instant-read thermometer inserted into the center of the loaf registers 170°F.
- Meanwhile, make the Roasted Red Pepper and Tomato Sauce, and serve it with slices of the meat loaf.
- Preheat the oven to convection roast at 375°F. Cover a baking sheet with foil and coat with nonstick spray.
- Cut off and discard the top quarter of the garlic head and wrap the head in foil. Arrange the tomatoes, cut sides up, on the baking sheet; sprinkle with salt. Add the pepper, skin side up, and the garlic head to the pan. Roast the vegetables in the center or top third of the oven for 45 to 55 minutes, until soft. Remove the pepper after 20 minutes and wrap it in foil. When the pepper is cooled, remove and discard the skin.
- Put the pepper and tomatoes into a food processor fitted with the steel blade or a blender. Squeeze the roasted garlic cloves out of their skins and add to the tomatoes and peppers along with the olive oil, lemon juice, and vinegar. Puree the sauce until smooth.
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