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Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs
Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs

Before you jump to Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit And Healthy.

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You must remember your parents telling you to make sure you eat your vegetables, that is mainly because this is very important for a healthy body. Along with possessing many different vitamins and minerals, you will also find that some vegetables also provide potassium. You will notice that one of the vegetables we are discussing is broccoli, which is full of potassium. Something else you may want to try is the next time you make a salad try using spinach as an alternative to your traditional lettuce as you will realize that there are a lot more nutrients that can be found in those leaves.

If you decide that your health is important to you, you need to take these recommendations to heart. The one thing that you should actually avoid is all of the processed foods which you can buy in the stores, and start preparing fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to roasted bell pepper & mozzarella stuffed mini meatloafs recipe. To cook roasted bell pepper & mozzarella stuffed mini meatloafs you need 10 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to prepare Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs:
  1. Provide 3 lb ground beef
  2. Use 1 C mozzarella pearls
  3. Take 1 roasted bell pepper trio(1 pepper–1/3 of each); small dice
  4. Prepare 1 head garlic; roasted
  5. Provide 1 envelope dried onion soup mix
  6. Prepare 2 t crushed pepper flakes
  7. Provide 2 eggs
  8. Take 1/2 C breadcrumbs
  9. You need 1/4 C worcestershire sauce
  10. Use 1 large pinch kosher salt & black pepper
Steps to make Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs:
  1. Mix all ingredients except mozzarella pearls in a large mixing bowl. Mix well.
  2. Portion meat into 6, or however many desired, meatloafs. Take half of each portioned loaf and flatten a little with your hands. Place a few mozzarella pearls in the center. Take the other half of the portion, and flatten a little like the first half. Combine flattened portions and press together, keeping the mozzarella in the center, surrounded by meat. Press firmly to compact the loaf and leave no air gaps.
  3. Place on a sheet tray lined with parchment paper. Bake at 350° for approximately 35 minutes. Make sure mestloaf reaches 155°. Take out of the oven when it reaches 150°, and tent with foil. Allow to rest and carry over cook to 155°
  4. Variations; Giardenera, giardenera relish, pepperoncini, provolone, pepperoni, swiss, peppercorn melange, ground sausage, oregano, zucchini, fennel, fennel seed, carrots, onion powder, dried minced onionams or garlic, parsley, basil, Italian seasoning, celery seed, celery, marinara, romesco sauce, pancetta, prosciutto, pine nut crust, thyme, rosemary, savory, oregano, marjoram, mint, yellow onion, red onions, shallots, habanero, smoked paprika, applewood seasoning, pepperjack cheese, mushrooms, mustard, goat cheese, eggplant, leeks, ramps, blue cheese, feta, parmesean, romano, gruyere, parmigiano reggiano, raw bell peppers, lawrys, asparagus, capers, pesto, horseradish, tomato, spinach, arugula, sage, balsamic, red wine vinegar or reduction, roasted veggies, corn, preserved lemons, sherry

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