Meatloaf with Roasted Red Pepper Sauce

Main Course

Recipe courtesy of Simple American Food

Serves 4


 Meat Loaf with Red Pepper Sauce

  • 1 Pound ground lean beef (top or bottom round or sirloin)
  • ½ Pound ground veal
  • ½ Pound ground pork
  • 2 tablespoons extra-virgin olive oil or vegetable oil
  • 1 yellow onion, chopped
  • 1 celery stalk, chopped
  • ½ red bell pepper (capsicum), seeded and chopped 
  • 1 teaspoon minced fresh oregano
  • 3 or 4 slices French or Italian bread, preferably day old
  • ⅓ cup milk
  • 1 egg, lightly beaten
  • 2 teaspoons salt
  • Freshly ground pepper
  • ¼ cup dry red wine, or as needed

Roasted Red Pepper Sauce

  • 1½ pounds red bell peppers
  • 2 tablespoons extra virgin olive oil
  • 1 small white onion, finely diced
  • ½ cup chicken stock or water
  • ¼ teaspoon salt
  • pinch red pepper flakes
  • 1 teaspoon minced fresh marjoram

Meatloaf with Red Pepper Sauce

Click image to enlarge



Position a rack in the middle of an oven and preheat the oven to 375°F.

Grease a 1½- or 2-qt baking dish or baking pan. In a large bowl, combine the beef, veal, and pork. Mix lightly. Set aside.

In a sauté pan over medium-low heat, warm the oil. Add the onion and sauté for 1 minute. Stir in the celery, bell pepper, and oregano. Cover and cook over low heat, stirring a couple of times, until tender, 4-5 minutes; do not brown.

Remove the crusts from the bread. Cut or tear the bread into small pieces and put into a food processor fitted with the metal blade or into a blender. Pulse to make coarse crumbs (2 cups). Transfer to a small bowl. Stirring with a fork, dribble the milk onto the crumbs. Let stand a few minutes.

To the bowl holding the meat add the onion mixture, bread crumbs, egg, salt, and pepper to taste. Using your hands, mix well. Form into a loaf (do not pack too solidly) and place in the baking dish or pan. Pour the wine over the meat.

Bake uncovered, basting every 15 minutes with the pan juices, until cooked through, about 1½ hours; add more wine to the dish if it begins to dry out. To test for doneness, insert an instant-read thermometer into the center of the meat loaf; it should read 165°F. Remove from the oven and cover loosely with foil; let rest for 5-10 minutes.

Slice thinly and spoon a little of the Roasted Red Pepper Sauce over the slices.

Roasted Red Pepper Sauce

Roast the peppers over a direct flame or under a broiler, turning frequently, until charred on all sides. Place in a heat-proof bowl and cover tightly; allow to steam until cool enough to handle, about 20 minutes. Strip away charred peel and discard; remove stems and seeds and discard. Do not rinse. Coarsely chop and set aside.

Place a frying pan over low heat and warm the oil. Add the onion and sauté until translucent, about 5 minutes. Add the peppers, stock or water, salt, pepper flakes, and marjoram; cover and simmer until the onion and peppers are tender, about 20 minutes. Transfer to a food processor fitted with the metal blade or to a blender. Process to a coarse purée/ Return to the pan and reheat gently to serving temperature. Taste and adjust seasonings. Can be stored tightly covered in the refrigerator for 2-3 days. Makes about 1½ cups.


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