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We are still getting lovely sweet red peppers from the Farmer’s Market, so I have been trying different recipes to use them up.  I took some tips from this meatloaf recipe, then added the other ingredients.  In this family, we are always game to try a new yummy meatloaf.

There are just a few more Saturdays and the Farmer’s Market will be finished for the the season, oh, how I will miss it!

1 lb. of ground beef

1 lb. of ground pork

1/2 a large onion, finely chopped

1 large egg

1/4 cup gluten free breadcrumbs

salt and pepper

4 slices of bacon, chopped and cooked crisp

3 Tblsp. finely chopped red pepper

1 cup of grated cheddar cheese

2 Tblsp. Chili Powder

1 Tblsp. Garlic Powder

1 tsp. Cumin


1/4 cup mayonnaise

1/3 cup ketchup

4 dashes hot sauce (or more if you like it hot)

Brown the chopped bacon on low medium heat, and once the bacon is browned, add to a paper towel lined bowl, and set aside.  With the heat on low, lightly saute the red pepper, about 3 minutes, just to soften, then transfer to the same bowl as the bacon.

In a small bowl, mix up the sauce ingredients.  In a large mixing bowl, add all of the ingredients plus 2-3 Tblsp. of the sauce. I just mix up the meat loaf with my hands, then transfer to a baking dish, shaping into a loaf.

Pour the rest of the sauce over the meatloaf, spreading evenly.

Bake in a 350 degree oven for 1 – 1 1/2 hrs. or until cooked through.


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