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    You are in: Home / Recipes / Red Pepper and Cheese Stuffed Meatloaf #RSC Recipe
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    Red Pepper and Cheese Stuffed Meatloaf #RSC

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Souxie's Note:

    Ready, Set, Cook! Reynolds Wrap Contest Entry. A local tavern has a delicious grilled meatloaf on their menu, I added some ingredients that my family prefers and came up with this delicious version of this great comfort food. It's become a family favorite!

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    Ingredients:

    Serves: 6-8

    Yield:

    meatloaf

    Units: US | Metric

    • 1 lb bacon, divided (not thick cut)
    • 1/2 cup red bell pepper, chopped
    • 1/2 cup onion, chopped
    • 1 teaspoon dried parsley flakes
    • 2 1/2 lbs ground beef
    • 1 cup breadcrumbs
    • 2 extra large eggs
    • 1 (1 7/8 ounce) package dry onion soup mix (use 1 envelope)
    • 1/3 cup water
    • 0.5 (10 7/8 ounce) can condensed golden mushroom soup
    • 3/4 cup French-fried onions
    • 6 ounces monterey jack cheese, cut into 1-inchX3-inch strips
    • Reynolds Wrap Foil

    Directions:

    1. 1
      Preheat oven to 350 degrees F. Line a 13"X9" baking pan with Reynolds Aluminum Foil. Spray with non-stick cooking spray, or use Reynolds Wrap Non-Stick Aluminum Foil. Set aside.
    2. 2
      In an 8" non-stick skillet, cook 4 slices of the bacon until just crisp. Transfer to a paper towel lined plate and let drain and cool. In same pan with the bacon drippings, saute the red bell pepper, onion and parsley flakes for 3-4 minutes. Remove from heat and cool.
    3. 3
      In a large bowl, combine the ground beef, bread crumbs, eggs, dry soup mix, water, golden mushroom soup, French fried onions and crumbled bacon. Mix well with hands and form into a "football" shape. Place in prepared baking pan. Make a deep well in center of meatloaf, being careful not to break through the bottom. Carefully layer the cheese strips along length of meatloaf. Spoon red pepper/onion mixture over top of cheese. Carefully work meatloaf up and over filling. (It's ok if filling is not covered completely) Use remaining uncooked sliced bacon to "wrap" meatloaf, covering all exposed meatloaf with bacon in a diagonal pattern.
    4. 4
      Bake for 1 1/2 to 2 hours or until meatloaf and bacon is thoroughly cooked.
    5. 5
      Remove from oven and let rest 10 minutes before serving.

    Ratings & Reviews:

    • on September 26, 2012

      55

      Love your recipe! sw%u263A

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 25, 2012

      55

      Adding cheese - nice touch!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Red Pepper and Cheese Stuffed Meatloaf #RSC

    Serving Size: 1 (304 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1014.3
     
    Calories from Fat 675
    66%
    Total Fat 75.0 g
    115%
    Saturated Fat 29.2 g
    146%
    Cholesterol 270.4 mg
    90%
    Sodium 2002.6 mg
    83%
    Total Carbohydrate 23.6 g
    7%
    Dietary Fiber 1.9 g
    7%
    Sugars 3.4 g
    13%
    Protein 57.4 g
    114%

    The following items or measurements are not included:

    French-fried onions

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