I was inspired to make these delicately sweet cupcakes with a few pomegranate arils as a vivid, all-natural “sprinkle” by memories of treats at my relatives’ house in Johns Creek, Georgia.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 slices |
Ingredients
- 1 ½ pounds ground beef
- ½ cup minced onion
- ½ cup minced green bell pepper
- 2 cloves garlic, minced
- 1 cup seasoned bread crumbs
- 1 egg, lightly beaten
- 1 teaspoon cayenne pepper
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix ground beef, onion, bell pepper, and garlic together in a large bowl; add bread crumbs, egg, cayenne pepper, salt, and black pepper and mix.
- Stir mustard and Worcestershire sauce together in a small bowl; add to meat mixture and mix. Shape the meat mixture into an 8×4-inch loaf and place on a rimmed baking sheet. Spread olive oil over the top and sides of the loaf.
- Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Transfer meatloaf to a platter and cut into 8 slices.
Nutrition Facts
| Calories | 261 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 5 g |
| Sodium | 729 mg |
| Sugars | 2 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This was simple and delicious – a nice change from all the ketchup covered meatloaves.
Mark’s Surprise Meatloaf Haiku: “What is the ‘surprise’? Is it the cayenne pepper? Or beef measurement?” Checked and re-read, and yup, it says “1 1/2 cups ground beef”, and I could only assume that meant pounds, but I ended up using 1 lb. anyways, along w/ the rest of the ingredients decreased to 6 servings. Not sure what the surprise was; surprise! It’s a little too salty, or surprise! There’s a little kick from the cayenne pepper, or surprise! I’ve never brushed olive oil on top of a meatloaf b4. But well, we were surprised at how good it ended up tasting, but not thrilled that even after letting it sit, it didn’t slice into nice pieces pfffflooof more of a crumble-loaf, but a tasty one.
I used red bell pepper rather than green (personal preference), and I did cut back on the pepper, salt, and cayenne to a level that I thought my granddaughters could handle. Otherwise, I followed the recipe. If you read the first review, you’ll see that AR fixed a typo in their ingredients!