Panfried Meatloaf in Tricolor Peppers |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Delicious individual slices of meatloaf panfried inside pepper rings then finished in a rich tomatoe sauce. From Cooking for Real with Sunny Anderson. I also zip up the sauce with some red pepper flakes as well. I have not tried the fried sage leaves yet but it is still a Great meal and even better leftovers. Ingredients:
1 green bell pepper |
1 red bell pepper |
1 yellow bell pepper |
1/2 lb ground beef |
1/2 lb ground turkey |
2 slices white bread, cut into cubes |
1 (28 ounce) can crushed tomatoes with basil |
2 garlic cloves, minced |
1 egg |
1 small onion, chopped |
1 tablespoon chopped sage leaf, plus 6 to 8 whole leaves, for frying |
1 few dashes worcestershire sauce |
1 few dashes hot sauce |
salt & freshly ground black pepper |
1 tablespoon oil |
vegetable oil, for frying |
Directions:
1. Preheat oven to 400 degrees F.
2. Remove core and seeds from peppers.
3. Slice into 1 inch rings and place on nonstick baking sheet. You should get about 3 rings per pepper.
4. In a large bowl mix together beef, turkey, bread, 1/2 cup of the tomatoes, garlic, egg, onion, chopped sage, Worcestershire sauce, hot sauce, and season with salt and pepper.
5. Press meatloaf mixture evenly into pepper rings.
6. In a skillet over medium-high heat, add oil. Saute meatloaf rings on both sides until golden brown, about 5 minutes per side.
7. Add remaining tomatoes to skillet and bake in the preheated oven until cooked through, 20 to 25 minutes.
8. Meanwhile, in a small saucepan, heat 1-inch vegetable oil until a deep-fry thermometer reaches 325 degrees F. Drop sage leaves into oil and fry until golden, 1 to 2 minutes.
9. Garnish meatloaf rings with fried sage leaves.
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