This Bell Pepper Meatloaf is a comforting classic with a colorful twist. The savory blend of beef and pork stays moist and tender, while sweet bell peppers and a tangy glaze create a memorable meal. It’s the perfect cozy dinner that fills your kitchen with an incredible aroma.
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Why You’ll Love This Bell Pepper Meatloaf
- Moist & flavorful: A meat blend and panade lock in moisture for a juicy texture.
- Colorful & sweet: Mixed bell peppers add bursts of sweetness and slight crunch.
- Tangy glaze: Brown sugar and Worcestershire create a sticky, caramelized crust.
- Complete meal: Hearty and satisfying with simple sides for a comforting dinner.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 1 ½ cups mixed bell peppers (red, yellow, green), finely diced
- 1 lb ground beef (85/15 lean-to-fat ratio is ideal)
- ½ lb ground pork
- 1 cup panko breadcrumbs
- ½ cup whole milk
- 2 large eggs, lightly beaten
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1 ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- For the Glaze: ½ cup ketchup, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tsp apple cider vinegar
Notes: Don’t skip sautéing the veggies first—it deepens flavor and removes excess moisture. The beef and pork mix gives the best savoriness and juiciness.
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a skillet, and a small bowl for the glaze.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 25 g |
| Fat: | 20 g |
| Carbs: | 22 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use extra-lean ground beef. A little fat is your friend here! It keeps the meatloaf moist and flavorful. An 85/15 blend is the sweet spot—it has enough fat for flavor without making the loaf greasy.
- Why cook the vegetables first? Raw onions and peppers release a lot of water as they cook, which can make your meatloaf steam instead of bake, leading to a soggy texture. Sautéing them first concentrates their flavor and solves this problem perfectly.
- Panko vs. regular breadcrumbs. Panko breadcrumbs are lighter and flakier than traditional fine breadcrumbs. They create a more tender, airy texture in the final meatloaf, which is exactly what we’re going for. It makes a noticeable difference.
- Mix with a light hand. Overmixing the meatloaf is the number one way to end up with a tough, dense result. Use your hands or a fork and mix just until the ingredients are combined. A little gentleness goes a long way.
How to Make Bell Pepper Meatloaf
Step 1: Sauté the Aromatics. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice the sweet aroma filling your kitchen. Add the minced garlic and diced bell peppers, and cook for another 4-5 minutes, just until the peppers have softened slightly. You don’t want them mushy, just tender. Remove the skillet from the heat and let this mixture cool completely. This is a crucial step—adding hot veggies to the meat mixture can start cooking the eggs prematurely.
Step 2: Create the Panade. In your large mixing bowl, combine the panko breadcrumbs and the whole milk. Stir this together and let it sit for a few minutes. It will look like a thick, pasty mush, and that’s exactly what you want! This panade is our secret weapon for a supremely moist meatloaf, as it helps to bind the mixture without making it heavy.
Step 3: Combine the Meat Mixture. To the bowl with the panade, add the cooled onion and pepper mixture, the ground beef, ground pork, lightly beaten eggs, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Now, here’s the important part: use your hands (I like to wear disposable gloves for this) to gently mix everything together. Fold and turn the mixture just until all the ingredients are evenly distributed. You should see specks of pepper and herbs throughout. Stop the moment it’s combined—do not overwork it.
Step 4: Shape and Prepare for Baking. Preheat your oven to 375°F (190°C). Gently transfer the meat mixture to your ungreased 9×5-inch loaf pan. Don’t press it down too firmly; just pat it into an even layer. Using an ungreased pan helps the exterior develop a nice, flavorful crust. Now, in a small bowl, whisk together all the ingredients for the glaze: ketchup, brown sugar, Worcestershire sauce, and apple cider vinegar.
Step 5: Apply the Glaze and Bake. Spoon about two-thirds of the glaze over the top of the meatloaf, spreading it into an even layer with the back of the spoon. Reserve the rest for later. Place the loaf pan on a baking sheet—this catches any potential drips and makes it easier to handle. Bake in the preheated oven for 30 minutes.
Step 6: Add the Final Glaze and Finish Baking. After 30 minutes, carefully remove the meatloaf from the oven. The top should be starting to set and the glaze will be bubbling. Spoon the remaining glaze over the top and return it to the oven. Bake for another 25-35 minutes, or until the internal temperature reaches 160°F (71°C) when tested with an instant-read thermometer inserted into the center. The top will be beautifully caramelized.
Step 7: Rest Before Slicing. This might be the hardest step, but it’s non-negotiable. Once out of the oven, let the meatloaf rest in the pan on a wire rack for at least 10-15 minutes. This allows the juices to redistribute throughout the loaf. If you slice it immediately, all those wonderful juices will run out, and you’ll be left with a drier result. Use this time to finish up your side dishes!
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Wrap tightly in plastic and foil; freeze for up to 3 months.
- Reviving: Reheat slices in a 300°F oven, covered with foil, for 10–15 minutes.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate classic pairing. The fluffy, buttery potatoes are perfect for soaking up any extra glaze and juices from the meatloaf.
- Simple Sautéed Green Beans — A bright, crisp green vegetable adds a fresh contrast to the rich, savory flavors of the loaf and keeps the meal balanced.
- Buttered Corn on the Cob — The sweet pop of corn kernels complements the sweetness of the bell peppers and the tangy glaze beautifully.
Drinks
- A Malty Brown Ale — The nutty, caramel notes in the beer mirror the flavors in the meatloaf and glaze, creating a really harmonious match.
- Iced Black Tea with Lemon — The brisk, slightly tannic tea cuts through the richness of the meat and cleanses the palate between bites.
- Pinot Noir — A light-to-medium-bodied red wine with notes of cherry and earth won’t overpower the dish and will accentuate its savory depth.
Something Sweet
- Warm Apple Crumble — You’ve already got the oven on! A warm, spiced apple dessert with a crunchy oat topping continues the cozy, homestyle vibe perfectly.
- Classic Vanilla Bean Panna Cotta — Its cool, creamy, and delicate flavor is a lovely, light finish that doesn’t feel too heavy after a hearty main course.
- Rich Chocolate Pudding — Deep, dark, and intensely chocolatey, this is a simple yet decadent way to end the meal on a high note.
Top Mistakes to Avoid
- Mistake: Skipping the veggie sauté. I’ve messed this up before too, thinking I could save time. It results in a watery meatloaf that can fall apart and has a less developed, almost raw vegetable flavor.
- Mistake: Overmixing the meat. When you work the meat mixture too much, the proteins tighten and create a firm, rubbery, and dense texture—like a tough meatball. Gentle folds are the way to go.
- Mistake: Not using a thermometer. Guessing doneness is a recipe for disaster. An undercooked meatloaf is unsafe, and an overcooked one is dry. A $15 instant-read thermometer is the best investment for perfect results every time.
- Mistake: Slicing immediately after baking. If you cut into it right away, the juices haven’t had time to set. They’ll pool on your cutting board, and your beautiful, moist meatloaf will be much drier than it should be.
Expert Tips
- Tip: Try a free-form loaf. For more crusty surface area, shape the mixture into a loaf directly on a parchment-lined baking sheet. It bakes a little faster and you get delicious, caramelized edges all around.
- Tip: Grate a secret vegetable into the mix. For an extra boost of moisture and hidden nutrition, try grating a small zucchini and squeezing out the excess liquid before adding it to the mix. You won’t taste it, but it works wonders.
- Tip: Make a double batch of glaze. I often whip up extra glaze to serve on the side. It’s fantastic for dipping slices of meatloaf or for drizzling over your mashed potatoes.
- Tip: Let the shaped loaf chill. If you have an extra 30 minutes, cover and refrigerate the shaped meatloaf before baking. This helps it firm up and can result in cleaner slices after it’s cooked.
FAQs
Can I make this meatloaf ahead of time?
Absolutely, and it’s a great time-saver. You can prepare the meat mixture, press it into the loaf pan, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you plan to bake it. Let it sit on the counter for about 20-30 minutes to take the chill off before baking as directed. You can also mix the glaze ahead and keep it in a separate container in the fridge.
What’s the best way to store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. For reheating, I strongly advise against the microwave, as it can make the meatloaf rubbery. Instead, place slices on a baking sheet, cover loosely with foil, and warm in a 300°F (150°C) oven for 10-15 minutes, or until heated through. This method preserves the texture beautifully.
Can I use only ground beef?
You can, but the result will be different. Using all beef will give you a denser, beefier-tasting loaf. The pork adds fat and a unique flavor that contributes to the overall moistness and complexity. If you do use all beef, consider using an 80/20 blend to ensure it doesn’t dry out.
Can I freeze Bell Pepper Meatloaf?
Yes, it freezes wonderfully! Let the baked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating using the oven method described above.
My meatloaf is always too wet and falls apart. What am I doing wrong?
This is a common issue, and it usually comes down to two things: too much liquid or insufficient binder. Make sure you’re sautéing your vegetables to remove moisture, accurately measuring your breadcrumbs and milk, and using both eggs and the panade. Also, ensure you’re not packing the mixture too tightly into the pan, as it needs a little space to set properly as it cooks.
Bell Pepper Meatloaf
Make the best Bell Pepper Meatloaf with this easy recipe. It's moist, flavorful, and topped with a tangy glaze. Get the step-by-step guide now!
Ingredients
For the main ingredients:
-
1 tbsp olive oil
-
1 large yellow onion (finely diced)
-
2 cloves garlic (minced)
-
1 ½ cups mixed bell peppers (red, yellow, green, finely diced)
-
1 lb ground beef (85/15 lean-to-fat ratio is ideal)
-
½ lb ground pork
-
1 cup panko breadcrumbs
-
½ cup whole milk
-
2 large eggs (lightly beaten)
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
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1 tsp dried thyme
-
1 ½ tsp kosher salt
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½ tsp freshly ground black pepper
For the Glaze:
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½ cup ketchup
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2 tbsp brown sugar
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1 tbsp Worcestershire sauce
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1 tsp apple cider vinegar
Instructions
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Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. Add the minced garlic and diced bell peppers, and cook for another 4-5 minutes, just until the peppers have softened slightly. Remove the skillet from the heat and let this mixture cool completely.01
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In your large mixing bowl, combine the panko breadcrumbs and the whole milk. Stir this together and let it sit for a few minutes.02
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To the bowl with the panade, add the cooled onion and pepper mixture, the ground beef, ground pork, lightly beaten eggs, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Use your hands to gently mix everything together just until all the ingredients are evenly distributed.03
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Preheat your oven to 375°F (190°C). Gently transfer the meat mixture to your ungreased 9x5-inch loaf pan. Don't press it down too firmly; just pat it into an even layer. In a small bowl, whisk together all the ingredients for the glaze: ketchup, brown sugar, Worcestershire sauce, and apple cider vinegar.04
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Spoon about two-thirds of the glaze over the top of the meatloaf, spreading it into an even layer with the back of the spoon. Reserve the rest for later. Place the loaf pan on a baking sheet. Bake in the preheated oven for 30 minutes.05
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After 30 minutes, carefully remove the meatloaf from the oven. Spoon the remaining glaze over the top and return it to the oven. Bake for another 25-35 minutes, or until the internal temperature reaches 160°F (71°C) when tested with an instant-read thermometer inserted into the center.06
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Once out of the oven, let the meatloaf rest in the pan on a wire rack for at least 10-15 minutes before slicing.07
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