with Potato Wedges

Yield: 2

Adapted from: EveryPlate.com

Meatloaves, personal-sized treasures bursting with melty pepper jack (no cheese on Gayle’s) and adorned with caramelized peppers and onions.

Notes: Since Gayle didn’t want cheese, I put a whole egg in the top of hers. Cooked for the whole time, she said the egg was overdone, but loved the dish. I didn’t like the glaze on top of the meatloaves. I don’t care for tomato glaze on meatloaf.
Prep: 10 Cook: 35

• 12oz potatoes
• 1green bell pepper
• 1onion
• 1TBS fry seasoning
• 1slice white bread
• 8oz ground beef
• 8oz shredded pepper jack
• 1TBS Dijon mustard
• salt & pepper
• 3TBS ketchup
• 2tsp brown sugar
• 2tsp cooking oil
• 1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges.

Halve, core, and thinly slice bell pepper into strips.

Halve, peel, and thinly slice the onion.

In a small bowl, combine 1 TBS mustard, 3 TBS ketchup, and 2 tsp brown sugar. (If you don’t have brown sugar, swap in 1 tsp white sugar.)

Roast potatoes:

Toss potatoes on a baking sheet with a drizzle of oil, 1 tsp Fry Seasoning, (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Form meatloaves:

Meanwhile, in a large bowl, soak bread with 2 TBS water, break up with your hands until pasty. Add beef, remaining Fry Seasoning, and a pinch of salt and pepper, mix to combine. Flatten meatloaf mixture into two ½-inch-thick rounds. Reserve half the cheese for topping, divide remaining cheese between centers of each round.

Note: No cheese on Gayle’s meatloaf. I cracked a fresh egg into the hole that was filled with cheese on mine.

Fold edges of meat around cheese, shaping and sealing to create 1-inch-tall loaves. Place on a second baking sheet, brush tops with ketchup glaze. Bake on middle rack for 15 minutes. Note: I think the meatloaf and the egg were done at this point. I went for another 5 minutes since the egg was wobbly.

Cook veggies:

While meatloaves bake, heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and onion, cook, stirring occasionally, until browned and tender, 7- to 8-minutes.

Add 2 TBS water, cook, stirring, until water has evaporated, and veggies are tender. Season with salt and pepper, then stir in 1 TBS butter until melted. Turn off heat, cover to keep warm.

Top meatloaves:

Once meatloaves have baked 15 minutes, remove sheet from oven. Carefully sprinkle tops with reserved cheese. Return sheet to middle rack until meatloaves are cooked through (160°F) and cheese melts, 3- to 5-minutes more. (probably not necessary).

Serve:

Divide meatloaves and potatoes between plates. Top meatloaves with veggies.

Fry Seasoning

1 TBS

• 1½tsp garlic powder
• 1½tsp onion powder
• 1½tsp paprika