We have called this weird meatloaf a lot of different things over the years: Mexican Meatloaf, Rotel Meatloaf, Barbara’s Meatloaf, and now it has just become My Meatloaf, because technically it is about the only meatloaf I ever make. It has become a “thing” where when we think or crave meatloaf, it is this one. I’ve taken to calling it Stuffed Pepper Meatloaf though, because technically it is all the ingredients of stuffed bell peppers without all the stuffing labor and difficult mess while trying to eat it. Plus it kinda explains the presence of rice, which generally throws people off.
All I can say is it is unique, flavor packed, and it makes one amazing Patty Melt. Which is another “thing” we have developed. Meatloaf Patty Melts are the bomb. They are a lefftover tradition. The flavor combination, mind blowing. The sandwich is meatloaf labor worthy alone, even if you never eat it straight up. But, all that aside here is my recipe which was inspired by an old friend who taught me to cook outside the box. She taught me wonderful things like making meatloaf with rice instead of breadcrumbs. Thanks xoxoxo!
STUFFED PEPPER MEATLOAF
- 1 1/2 lbs ground beef (80%), uncooked
- 1 cup cooked white rice
- 1 medium onion, diced
- 1 large bell pepper, diced
- 1/2 cup celery, diced
- 1-2 cloves of garlic, crushed
- 1 can Rotel, drained
- 2 eggs, beaten
- 1 Tbsp Worcestershire
- 1/2 Tbsp each of seasoned salt & seasoned pepper
- 1 (15 ounce) can tomato sauce
- 3/4 to 1 cup ketchup
- 1/8 cup brown sugar
- 1 Tbsp worchestershire
- 1/2 tsp onion powder
DIRECTIONS: Preheat oven to 375 degrees.
Mix all of the ingredients together in a large mixing bowl – if too dry add splash of milk and/or the juice from Rotel.
Form into a 9″ x 4″ loaf in a roasting pan or place mixture into a baking dish. Bake for 1 hour.
We prefer standard pyrex loaf pans the most! But, it means draining the grease off before glazing. While, the roasting pan method seems “healthier” since the grease drains off immediately while cooking. But, the loaf pan version makes the flavor twice as nice!!
Prepare ketchup glaze, if desired.
After baking, once top is browned and Drain grease if necessary and coat the top with ketchup glaze.
Return to oven for 10 minutes, to take chill off mixture and set it. Remove and let cool for 5 to 10 minutes before serving.
Enjoy! The first day I love it with mashed potatoes and Le Sueur Peas with Mushrooms & Pearl Onions. It is the perfect combo.
At least until day 2, when you make Meatloaf Patty Melts and die and go to sandwich heaven. You’ll come back with a full belly and glee in your heart, promise.
Meatloaf Patty Melt
- leftover meatloaf slices, pan fried
- caramelized onions (+wilted spinach is the best too)
- swiss cheese
- rye bread
Ketchup for dipping and serving, optional
Meatloaf Patty Melts gives the classic a run for its money,