Stuffed Meatloaf with Spinach and Red Bell Pepper

We love meat loaf in this house. My father found this recipe in an old issue of Bon Appetit and made it it the other day. It was really quite good, and pretty too (as pretty as meatloaf can be) with the stuffing of red bell peppers and green spinach.

Stuffed Meatloaf with Spinach and Red Bell Pepper Recipe


  • 1 large red bell pepper (or 1 prepared roasted red bell pepper - Trader Joe's has a good product)
  • 2 Tbsp olive oil
  • 3 ounces fresh baby spinach
  • 2 medium onions, chopped
  • 2 Tbsp minced garlic
  • 2 cups fresh breadcrumbs
  • 2 large eggs
  • 1/2 cup chopped fresh basil
  • 6 Tbsp ketchup
  • 2 Tbsp chopped fresh thyme
  • 1 Tbsp Dijon mustard
  • 1 Tbsp prepared steak sauce
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 pounds ground veal


1 If you are using a fresh red bell pepper instead of an already prepared roasted red pepper, cook red bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and slice pepper into 1/2-inch-wide strips.

2 Preheat oven to 350°F. Heat 1 Tbsp olive oil in heavy large skillet over medium-high heat. Add spinach and toss until just wilted, about 2 minutes. Transfer spinach to small bowl. Add remaining 1 Tbsp olive oil to skillet, then onions and garlic; sauté until onions are tender, about 5 minutes. Transfer onion mixture to large bowl. Stir breadcrumbs, eggs, basil, ketchup, thyme, mustard, steak sauce, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper into onion mixture. Mix in veal.

3 Place half of veal mixture in 9 x 5 x 3-inch metal loaf pan. Using back of spoon, make 1-inch-wide, 1/2-inch-deep canal lengthwise down middle of loaf. Lay half of red bell pepper strips in canal. Layer with spinach and remaining bell peppers. Fill pan with remaining veal mixture, pressing firmly.

4 Bake meat loaf until brown on top and thermometer inserted into center registers 160°F, about 50 minutes. Let cool 15 minutes. Cut into 8 slices and serve.

Serves 8.

Recipe adapted from the Palm Beach Tavern, Palm Beach, Florida via Bon Appetit magazine.


  1. BuddingCook

    I must be hungry because I am salivating. :) That looks very pretty.

  2. Anna

    Oooh yum. My family makes meatloaf all the time. This recipe looks so good! I gotta try this! Thanks for posting, Elise! :)

  3. Irene

    Ground veal is sometimes very hard to find, depending on which area of the country you are in. In my area of California, it is almost impossible to find in grocery stores. If you do find it, it is pricey, sometimes as high as $11.99/lb. My mom uses a 1/3 mixture each of ground beef, ground pork and ground veal. It is the best meatloaf mixture ever and next time I make one, I plan on adding this recipe to it – looks delicious!

  4. MeltingWok

    Ooh, great improv with the steak sauce, veal & easy on the tomato sauce. Love it !! :) Thanks for sharing :)

  5. lydia

    I’m going to try this with ground turkey. Sometimes turkey meatloaf is dry, but the addition of the red pappers inside should keep it more moist. Thanks!

  6. Ian

    Served this meatloaf last night for our family of five and it was wonderful! The leftovers were highly sought after this morning. Used a combination of extra lean ground beef and ground turkey, and a fresh baguette for the breadcrumbs. Will be sure to add this recipe to our family’s favourites. Many thanks!

  7. Harrison

    My results were excellent.

  8. cheryl

    LOVED IT!!! was such a pretty outcome….nice and colorful…pleasure to the eyes and the tongue!!
    Thanks Elise for keeping our tummies happy!

  9. katie

    This looks great!- my family actually makes a variation of this recipe: instead of red peppers we hard boil 3 eggs, wrap them in prosciutto and provolone, and insert in the middle and bake. I highly recommend.

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