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.
\nPrep: 10 Cook: 35<\/p>\n
- \n
- 12<\/span>oz potatoes<\/span><\/li>\n
- 1<\/span>green bell pepper<\/span><\/li>\n
- 1<\/span>onion<\/span><\/li>\n
- 1<\/span>TBS fry seasoning<\/span><\/li>\n
- 1<\/span>slice white bread<\/span><\/li>\n
- 8<\/span>oz ground beef<\/span><\/li>\n
- 8<\/span>oz shredded pepper jack<\/span><\/li>\n
- 1<\/span>TBS Dijon mustard<\/span><\/li>\n
- salt & pepper<\/span><\/li>\n
- 3<\/span>TBS ketchup<\/span><\/li>\n
- 2<\/span>tsp brown sugar<\/span><\/li>\n
- 2<\/span>tsp cooking oil<\/span><\/li>\n
- 1<\/span>TBS butter<\/span><\/li>\n<\/ul>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/09\/SmotheredStuffedMeatloavesPrep.jpg?resize=150%2C150\")
<\/strong><\/p>\nPrep:<\/strong><\/p>\n
Adjust racks to top and middle positions and preheat oven to 425\u00b0F. Wash and dry produce.<\/p>\n
Cut potatoes<\/strong> into \u00bd-inch-thick wedges.<\/p>\n
Halve, core, and thinly slice bell pepper<\/strong> into strips.<\/p>\n
Halve, peel, and thinly slice the onion.<\/strong><\/p>\n
In a small bowl, combine 1 TBS mustard,<\/strong> 3 TBS ketchup,<\/strong> and 2 tsp brown sugar.<\/strong> (If you don\u2019t have brown sugar,<\/strong> swap in 1 tsp white sugar.)<\/strong><\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/09\/SmotheredStuffedMeatloavesPotatoes.jpg?resize=150%2C150\")
<\/p>\nRoast potatoes:<\/strong><\/p>\n
Toss potatoes<\/strong> on a baking sheet with a drizzle of oil,<\/strong> 1 tsp Fry Seasoning,<\/strong> (you\u2019ll use the rest in the next step), salt,<\/strong> and pepper.<\/strong> Roast on top rack until browned and tender, 20-25 minutes.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/09\/SmotheredStuffedMeatloavesForm.jpg?resize=150%2C150\")
<\/p>\nForm meatloaves:<\/strong><\/p>\n
Meanwhile, in a large bowl, soak bread<\/strong> with 2 TBS water,<\/strong> break up with your hands until pasty. Add beef,<\/strong> remaining Fry Seasoning,<\/strong> and a pinch of salt<\/strong> and pepper,<\/strong> mix to combine. Flatten meatloaf<\/strong> mixture into two \u00bd-inch-thick rounds. Reserve half the cheese<\/strong> for topping, divide remaining cheese<\/strong> between centers of each round.<\/p>\n
Note:<\/strong> No cheese<\/strong> on Gayle’s meatloaf. I cracked a fresh egg into the hole that was filled with cheese on mine.<\/p>\n
Fold edges of meat<\/strong> around cheese,<\/strong> shaping and sealing to create 1-inch-tall loaves.<\/strong> Place on a second baking sheet, brush tops with ketchup glaze.<\/strong> Bake on middle rack for 15 minutes. Note:<\/strong> I think the meatloaf and the egg were done at this point. I went for another 5 minutes since the egg was wobbly.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/09\/SmotheredStuffedMeatloavesVeg.jpg?resize=150%2C150\")
<\/p>\nCook veggies:<\/strong><\/p>\n
While meatloaves<\/strong> bake, heat a drizzle of oil<\/strong> in a large pan over medium-high heat. Add bell pepper<\/strong> and onion,<\/strong> cook, stirring occasionally, until browned and tender, 7- to 8-minutes.<\/p>\n
Add 2 TBS water,<\/strong> cook, stirring, until water has evaporated, and veggies<\/strong> are tender. Season with salt<\/strong> and pepper,<\/strong> then stir in 1 TBS butter<\/strong> until melted. Turn off heat, cover to keep warm.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/09\/SmotheredStuffedMeatloavesTop.jpg?resize=150%2C150\")
<\/p>\nTop meatloaves:<\/strong><\/p>\n
Once meatloaves<\/strong> have baked 15 minutes, remove sheet from oven. Carefully sprinkle tops with reserved cheese.<\/strong> Return sheet to middle rack until meatloaves<\/strong> are cooked through (160\u00b0F) and cheese<\/strong> melts, 3- to 5-minutes more. (probably not necessary).<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/09\/SmotheredStuffedMeatloavesServe.jpg?resize=150%2C150\")
<\/p>\nServe:<\/strong><\/p>\n
Divide meatloaves<\/strong> and potatoes between plates. Top meatloaves<\/strong> with veggies.<\/strong><\/p>\n
Fry Seasoning<\/h3>\n
1 TBS<\/p>\n
- \n
- 1\u00bd<\/span>tsp garlic powder<\/span><\/li>\n
- 1\u00bd<\/span>tsp onion powder<\/span><\/li>\n
- 1\u00bd<\/span>tsp paprika<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n
- 1\u00bd<\/span>tsp onion powder<\/span><\/li>\n
- 1<\/span>green bell pepper<\/span><\/li>\n