This Roasted Red Pepper Meatloaf delivers a vibrant, modern twist on a classic comfort food. Sweet, smoky roasted red peppers are blended into the glaze and folded into the meat for incredible flavor and moisture. It’s a surprisingly simple, show-stopping centerpiece that will become your new go-to.
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Why You’ll Love This Roasted Red Pepper Meatloaf
- Flavor Bomb: Savory beef, sweet peppers, and tangy glaze create a complex, far-from-boring taste.
- Moist & Tender: Pureed peppers and a panade ensure it stays incredibly juicy, never dry.
- Crowd-Pleaser: Perfect for family dinners or impressing guests—familiar yet sophisticated.
- Amazing Leftovers: Flavors meld overnight for phenomenal next-day sandwiches.
Ingredients & Tools
- 1.5 lbs ground beef (80/20 blend is ideal for flavor and moisture)
- 1 cup jarred roasted red peppers, drained and divided
- 1 large egg, lightly beaten
- 1/2 cup panko breadcrumbs
- 1/2 cup whole milk
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/3 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Tools: A standard 9×5-inch loaf pan, a mixing bowl, a small food processor or blender, and a skillet for sautéing.
Notes: Don’t use leaner beef—the fat is crucial for flavor and tenderness. Good-quality jarred peppers save time and work beautifully.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 24 g |
| Fat: | 22 g |
| Carbs: | 18 g |
| Fiber: | 1 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 skip the panade. This mixture of panko and milk is the secret to a tender, not dense, meatloaf. It creates a soft binder that keeps everything moist during the long cooking time.
- Handle the meat with care. When mixing, use your hands and mix just until the ingredients are combined. Overworking the meat will make the final loaf tough.
- Why 80/20 beef? A little fat is your friend here! It bastes the meatloaf from the inside as it cooks, resulting in a far superior texture and flavor compared to leaner blends.
- Get your mise en place. Have all your ingredients chopped, measured, and ready to go before you start mixing. It makes the process smooth and prevents you from forgetting anything.
How to Make Roasted Red Pepper Meatloaf
Step 1: Prepare Your Flavor Base. Start by heating a small drizzle of oil in a skillet over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it’s softened and translucent. You’ll notice the raw edge disappearing and a sweet aroma developing. Add the minced garlic and tomato paste and cook for one more minute, stirring constantly. This step is crucial—it deepens the flavor of the onions and cooks out the raw taste of the tomato paste. Remove the skillet from the heat and let this mixture cool slightly.
Step 2: Create the Roasted Pepper Components. Take half of the drained roasted red peppers (about 1/2 cup) and chop them finely. Set these aside. Now, take the other half and place them in a small food processor or blender. Add the ketchup, brown sugar, and apple cider vinegar. Blend until you have a completely smooth, vibrant red glaze. The vinegar will balance the sweetness beautifully. Set this glaze aside for later.
Step 3: Make the Panade and Combine the Meat Mixture. In a large mixing bowl, combine the panko breadcrumbs and milk. Let it sit for a few minutes until the panko has absorbed the milk and the mixture looks like a paste. This is your panade. To the same bowl, add the ground beef, the cooled onion-garlic mixture, the finely chopped roasted red peppers, beaten egg, Worcestershire sauce, smoked paprika, salt, and pepper.
Step 4: Mix Gently and Shape. Now, using your clean hands, gently mix everything together. The trick is to mix just until you no longer see streaks of individual ingredients. It should be uniform but not packed or overworked. Transfer the meat mixture to your loaf pan and press it in gently, shaping it into an even loaf. You don’t want to compact it too tightly—just a nice, even shape.
Step 5: The Initial Bake. Place the loaf pan on a baking sheet (this catches any potential drips and makes handling easier). Pop it into a preheated 375°F (190°C) oven and bake for 40 minutes. This initial bake sets the structure of the meatloaf and cooks it partway through.
Step 6: Glaze and Finish Baking. Carefully remove the meatloaf from the oven. You’ll notice it has pulled away from the sides of the pan a bit and some juices have accumulated. Spoon about two-thirds of your prepared roasted pepper glaze over the top, spreading it into an even layer. Return the meatloaf to the oven and bake for another 20-25 minutes. The glaze will become sticky and caramelized around the edges.
Step 7: Rest is Best. The most important step! Once an instant-read thermometer inserted into the center of the loaf reads 160°F (71°C), take it out of the oven. Let the meatloaf rest in the pan for at least 10-15 minutes before you even think about slicing it. This allows the juices to redistribute throughout the meat, ensuring a moist slice instead of a crumbly mess.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and store for up to 4 days.
- Freezer: Wrap individual slices and freeze for up to 3 months.
- Reviving: Reheat gently in oven or microwave with a splash of broth to maintain moisture.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate creamy, savory partner for soaking up the delicious meatloaf juices and glaze.
- Sautéed Green Beans with Almonds — A simple, crisp-tender side that adds a nice textural contrast and a fresh flavor.
- Creamy Polenta — A wonderfully comforting alternative to potatoes, creating a soft bed for your slice of meatloaf.
Drinks
- A Malty Brown Ale — The nutty, caramel notes in the beer complement the savory, sweet, and smoky flavors of the meatloaf perfectly.
- Pinot Noir — A light-to-medium-bodied red with bright acidity that cuts through the richness without overpowering the dish.
- Sparkling Water with Lemon — A non-alcoholic option that cleanses the palate beautifully between each hearty bite.
Something Sweet
- Classic Apple Crisp — The warm, cinnamon-spiced apples and oat topping feel like a natural, cozy follow-up to this comforting meal.
- Dark Chocolate Pots de Crème — A rich, silky, and decadent dessert that provides a sophisticated, deep flavor to end the evening.
- Lemon Sorbet — A light, bright, and palate-cleansing finish that is wonderfully refreshing after a savory main course.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. This is the number one way to end up with a tough, dense meatloaf that has a rubbery texture. Mix gently and just until combined.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but slicing immediately will cause all the lovely juices to run out onto the cutting board, leaving you with a drier loaf.
- Mistake: Using lean ground beef. If you use 90/10 or leaner beef, you’re missing the fat that provides both flavor and essential moisture. The result can be disappointingly dry.
- Mistake: Packing the meatloaf too tightly into the pan. Press it in gently. A tightly packed loaf won’t cook as evenly and can become unpleasantly dense.
Expert Tips
- Tip: Use a thermometer. The absolute best way to know when your meatloaf is perfectly cooked is to use an instant-read thermometer. Aim for 160°F in the center for perfectly safe and juicy beef.
- Tip: Freeze individual slices. This meatloaf freezes beautifully. Wrap cooled slices individually in plastic wrap and then foil, and freeze for up to 3 months for a quick and delicious future meal.
- Tip: Add a smoky kick. If you love smoky flavors, try adding a teaspoon of chipotle powder in adobo (minced) to the meat mixture along with the paprika. It adds a wonderful, deep heat.
- Tip: Make a “loaf” without a pan. For a crustier exterior, shape the meat mixture into a free-form loaf on a parchment-lined baking sheet. It will cook a little faster, so keep an eye on the temperature.
FAQs
Can I use a different type of ground meat?
Absolutely! A mix of ground pork and beef is classic and delicious. You could also use ground turkey, but because it’s leaner, I’d recommend adding a tablespoon of olive oil to the mixture to help with moisture. The cooking times should remain roughly the same, but always rely on your thermometer to be sure.
Can I make this meatloaf ahead of time?
You sure can. Assemble the meat mixture, press it into the loaf pan, cover tightly with plastic wrap, and refrigerate for up to 24 hours before you plan to bake it. You may need to add a few extra minutes to the baking time since it will be going into the oven cold.
Why is my glaze not sticking?
If you apply the glaze too early, the moisture from the meatloaf can prevent it from setting. That’s why we add it after the initial 40 minutes of baking. The surface has firmed up enough by then for the glaze to adhere and caramelize nicely.
How do I get clean slices?
A sharp, thin-bladed knife is key. Dip it in warm water and wipe it clean between each slice. The rest time is also critical—a rested meatloaf will hold its shape much better when sliced.
Can I omit the breadcrumbs for a gluten-free version?
Yes! An equal amount of gluten-free panko or rolled oats (quick or old-fashioned, not steel-cut) works wonderfully as a substitute. The texture will be nearly identical, and it’s a perfect, easy swap.
Roasted Red Pepper Meatloaf
Make the best Roasted Red Pepper Meatloaf with this easy recipe. It's incredibly moist, flavorful, and perfect for any dinner. Get the full recipe and tips now!
Ingredients
For the Meatloaf
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1.5 lbs ground beef (80/20 blend is ideal for flavor and moisture)
-
1 cup jarred roasted red peppers (drained and divided)
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1 large egg (lightly beaten)
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1/2 cup panko breadcrumbs
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1/2 cup whole milk
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1/2 cup finely chopped yellow onion
-
2 cloves garlic (minced)
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2 tbsp Worcestershire sauce
-
1 tbsp tomato paste
-
1 tsp smoked paprika
-
1.5 tsp kosher salt
-
1/2 tsp freshly ground black pepper
For the Glaze
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1/3 cup ketchup
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2 tbsp brown sugar
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1 tbsp apple cider vinegar
Instructions
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Start by heating a small drizzle of oil in a skillet over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it's softened and translucent. Add the minced garlic and tomato paste and cook for one more minute, stirring constantly. Remove the skillet from the heat and let this mixture cool slightly.01
-
Take half of the drained roasted red peppers (about 1/2 cup) and chop them finely. Set these aside. Now, take the other half and place them in a small food processor or blender. Add the ketchup, brown sugar, and apple cider vinegar. Blend until you have a completely smooth, vibrant red glaze. Set this glaze aside for later.02
-
In a large mixing bowl, combine the panko breadcrumbs and milk. Let it sit for a few minutes until the panko has absorbed the milk and the mixture looks like a paste. To the same bowl, add the ground beef, the cooled onion-garlic mixture, the finely chopped roasted red peppers, beaten egg, Worcestershire sauce, smoked paprika, salt, and pepper.03
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Using your clean hands, gently mix everything together just until you no longer see streaks of individual ingredients. Transfer the meat mixture to your loaf pan and press it in gently, shaping it into an even loaf.04
-
Place the loaf pan on a baking sheet and pop it into a preheated 375°F (190°C) oven and bake for 40 minutes.05
-
Carefully remove the meatloaf from the oven. Spoon about two-thirds of your prepared roasted pepper glaze over the top, spreading it into an even layer. Return the meatloaf to the oven and bake for another 20-25 minutes.06
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Once an instant-read thermometer inserted into the center of the loaf reads 160°F (71°C), take it out of the oven. Let the meatloaf rest in the pan for at least 10-15 minutes before slicing.07
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