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Ingredients

45 mins
4 servings
  1. 2 lbground beef
  2. 2eggs
  3. 2 Cshredded pepperjack cheese
  4. 1 Cfrench fried onions; coarsely pulsed in processor
  5. 1roasted red bell pepper; small dice
  6. 1roasted yellow bell pepper; small dice
  7. 1large pinch kosher salt & black pepper
  8. 1/4 Cworcestershire sauce
  9. 3/4 ozbasil; minced

Cooking Instructions

45 mins
  1. 1

    Combine all ingredients together in a large mixing bowl. Mix well.

  2. 2

    Form four mini meatloafs of equal size with your hands.

  3. 3

    Lay on a baking tray lined with parchment paper. Bake at 350° for approximately 35 minutes, or until thermometer reaches 155°. Alternatively, remove from oven at 150° and carry-over cook under tented foil until thermometer reaches 155°.

  4. 4

    Variations; Ground almonds, serrano peppers, jalapeños, giardenera relish, pepperoncini, diced provolone, pepperoni, ground pork or pork sausage, fennel seed, shallots, habanero, paprika, smoked paprika, applewood seasoning, celery, bacon, pancetta, chives, cayenne, coriander seed, crushed pepper flakes, parsely, fennel, raw bell peppers, slivered garlic, lemon zest, thyme, tomatoes, fire roasted diced tomatoes, diced green chiles, goat cheese, caramelized onions or shallots, shredded & minced carrots, swiss cheese, parmesean, leeks, spinach, zucchini, yellow squash, scallions, peppercorn melange, pearl onions, mushrooms, mint, dijon, rosemary, chopped olives, pickle relish, mozzarella cheese, corn, cilantro, sofrito, grilled scallions, smoked cumin, Italian seasoning, minced figs, piquillo peppers, minced plums, pulsed pumpkin seeds, salsa, roasted veggies, roasted garlic, black beans, capers, cheddar, harissa, horseradish, marjoram, sesame seeds, tomato paste or puree,

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ChefDoogles
ChefDoogles @ChefDoogles
on
Chicago, IL
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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