Tuesday, July 1, 2014

Pan Fried Meatloaf? Say What?

Ok-sometimes you get an idea and then it just grows. I had a hankering for meatloaf as well as stuffed peppers. I got to wondering about meatloaf stuffed peppers? Is there such an animal? Should there be? All essential questions for sure. A quick search on the Internet revealed that there are others out there who have thought about this combo and attempted to marry the two. I came across this Pan Fried Meatloaf and of course had to make major changes--what can I say? The result was really good and a different, fun way to present good old meatloaf.

1 1/2 pounds grass fed meatloaf mix (combo of ground beef and ground pork)
4 large peppers, green, red, and yellow
2 cloves garlic, minced
28 oz can Fire Roasted Crushed Tomatoes
1/2 cup Progresso Italian breadcrumbs
1 egg
salt and pepper
1/2 medium onion chopped small
dried red pepper
1 T Worcestershire Sauce
some hot sauce

Remove core and seeds from peppers. Slice into 1 inch rings. You should be able to get two good size rings from each pepper. Place on non-stick baking sheet.
In a large bowl mix together the meat, 1/2 cup of the tomatoes, breadcrumbs, egg, salt and pepper, garlic, onion, the worcestershire sauce, a few dashes of hot sauce and dried red pepper. Press meatloaf mixture evenly into pepper rings.

In large skillet (with lid) heat 1 T olive oil and sauté the meatloaf rings on each side until golden brown-about 5 minutes per side. Top the rings with the remaining tomatoes, cover and simmer for 45 minutes.

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