Hh Famous Meatloaf, Roasted Peppers, Fresh Spinach And Mozzarella Recipe

Roast peppers

Preheat oven broiler to high (or oven to 450°F / 230°C). Place whole red and yellow bell peppers on a rimmed baking sheet. Brush lightly with 1 teaspoon olive oil. Broil or roast, turning every 4–6 minutes, until skins are blackened and blistered on all sides, about 12–18 minutes total.

Transfer blistered peppers to a heatproof bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam — this loosens skins.

Peel, seed, and slice the peppers into thin strips. Set aside on a plate and drizzle with remaining olive oil; season lightly with salt and red pepper flakes (if using).

Sauté spinach

Heat a medium skillet over medium heat with 1 teaspoon olive oil. Add the baby spinach and 1/4 tsp salt. Sauté, stirring, until wilted, about 2–3 minutes. Remove to a bowl and let cool slightly. Press out excess moisture with a spoon or by wrapping in a clean towel. Chop coarsely if leaves are large.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a loaf pan with 1 tbsp olive oil.

In a small bowl, combine the breadcrumbs and milk; let soak 3–5 minutes until the crumbs absorb the milk.

In a large mixing bowl, add ground beef, ground pork, soaked breadcrumbs, egg, diced onion, minced garlic, chopped parsley, Worcestershire sauce, Dijon, kosher salt, and black pepper.

Using clean hands or a sturdy spoon, gently mix the meat mixture until just combined. Avoid overworking — mix until evenly distributed, about 30–60 seconds.

On a work surface or sheet of parchment, shape about two-thirds of the meat mixture into a flattened loaf roughly 9" x 4" and about 1" thick, leaving room to fold in the filling.

Layer the filling evenly across the center of the flattened meat: first a thin layer of chopped sautéed spinach, then strips of roasted peppers, then half of the sliced mozzarella (reserve remaining mozzarella for topping). Sprinkle the grated Parmesan over the filling.

Fold the exposed meat over the filling, sealing edges and forming a compact loaf. Pinch seams and ends to seal. Place seam-side down on the prepared baking sheet or into the loaf pan. Smooth the top gently.

Mix the tomato glaze: in a small bowl combine tomato glaze or ketchup, brown sugar, and apple cider vinegar. Taste and adjust — it should be sweet-tangy.

Brush about two-thirds of the glaze evenly over the top and sides of the meatloaf.

Place the meatloaf in the oven and bake at 375°F (190°C) for 35 minutes. After 35 minutes, remove from oven and carefully spoon or place the remaining mozzarella slices over the top. Brush with remaining glaze. Return to oven and bake until internal temperature reaches 160°F (71°C), about an additional 10–15 minutes.

If you prefer a more caramelized top, switch oven to broil for the last 1–2 minutes — watch closely to prevent burning.

Remove meatloaf from oven and let rest on cutting board for 10 minutes before slicing. Resting allows juices to redistribute and makes slicing cleaner.

Slice the meatloaf into 8 generous slices. Garnish with sliced fresh basil and an extra crack of black pepper, if desired.

Serve hot with any pan juices spooned over slices, and optional side of roasted potatoes or a green salad.