Pepper Steak Stuffed Meat Loaf
Can ‘ya tell I haven’t been cooking too much lately? With the new great-grandson’s arrival last week and all the extreme heat we have been having, the kitchen is the last place I feel like being in. Husband and I have even been eating mostly melon for lunch as it’s cool and refreshing with some homemade almond yeast cake or crackers. Any work outside is done in the morning and into the A/C for the duration of the day. One of my cooking buddies mentioned that her temperature yesterday tipped at 100 degrees with 100% humidity and we are feeling the same here as we live fairly close. As she said, it makes it so hard to breathe you don’t want to be out in it at all! Hoping it will break by the Fourth so we can enjoy cooking on the grill.
Our grocery store last week had my chuck roasts for BOGO again and I went ahead and did some more stocking up in the freezer, a whole 18 pounds worth as we love ground beef in any shape or form! Yesterday, I was going through my frig to see what I needed to use up and decided to throw this recipe together. We love pepper steak and we love meat loaf so why not? Husband was skeptical again but he managed to clean his plate and then I caught him nibbling on what was left, I swear, will he ever trust me after being with me for 26 years? Of course, I’m sure he thinks back to some of my kitchen disasters and have had a few suggestions for naming a new category for just such. What do you think? Should we add a category just for disasters?
So with cleaning out the frig, here’s the recipe!
- 1-1/2 lbs ground beef
- ½ cup tomato sauce
- Salt and pepper to taste
- 1 egg, slightly beaten
- 1-1/4 teas Worcestershire sauce
- ½ cup panko bread crumbs
- 1 cup cooked rice
- ½ cup sliced sweet onion
- ½ cup sliced bell pepper
- ½ cup stewed tomatoes
- Combine the ground beef with the next 5 ingredients and mix well.
- Place a little more than half the mixture in a casserole dish that has been sprayed with cooking oil.
- Press meat to cover bottom and make a shallow well, about ¾" deep in the center.
- Spread the rice, onions and peppers around in the well and cover with the stewed tomatoes.
- Top off with remaining meat and seal edges.
- Bake in a 350 degree oven for 1-1/2 hours or until meat is done to taste.
Forgot to mention, did have one little mishap last night. I had just taken a shower, threw on a robe that I had just washed and went in to take out the meatloaf. When I went to drain off the fat into a bowl, I tipped the grease bowl and covered the floor, counter and my nice clean robe with the grease! No burns so I guess it wasn’t that bad after all! Enjoy………..