Bacon Wrapped Meatloaf Stuffed Bell Peppers

This easy bacon wrapped meatloaf stuffed in Bell peppers recipe is quick to put together, can be made ahead, freezes like a dream, and tastes deliciously moist and meaty. The flavors from the bacon and peppers saturate the meat during cooking to create a family friendly meal that looks (and tastes) like you slaved in the kitchen all afternoon.

Ingredients for Bacon Wrapped Meatloaf Recipe

Here are the meatloaf ingredients so you can make this simple (yet stunning!) recipe-

• Bell peppers add so much flavor as the meatloaf cooks! If you have any kind of questions about peppers you’ll want to read this post about Bell Peppers!
• Ground beef used is 90/10 or lower fat. The meatloaf stays moist because of the Bell pepper and the bacon so there’s no reason to use a fattier blend.
• Panko bread crumbs add texture and help it all hold together.
• Onion adds even more flavor. Use yellow or white – either is fine.
• Spicy Catsup is my preference because I like the flavor. You can use regular catsup if you like.
• Eggs act as a binder in this recipe. Large eggs were used.
• Salt and pepper are the only seasoning you’ll need.
• Bacon adds a smoky flavor as well as helping the meat stay moist.

Meatloaf Stuffed Bell Peppers Are Classy Comfort Food

I love meatloaf.

I know it’s totally not a cool thing to love but to me it is one of those iconic comfort foods from my childhood. It’s inexpensive, easy to make, and if you are lucky enough to have leftovers (we never do) it’s even better the next day.

The extra flavor that it gets when made into these meatloaf stuffed Bell peppers wrapped in bacon just takes it right over the top!

Today I was running late, as usual. I had the ingredients for meatloaf out when I spotted some red Bell peppers in the fridge that definitely needed to be used.

Please tell me that I am not the only one that goes to Costco, see’s all this amazing fresh produce, then loses it in the auxiliary fridge until it’s almost too late!

Being totally honest? Sometimes it’s way, way, way too late and I just have to feel guilty and through the fuzzy, blue mass away, wondering what it was before it was fuzzy and blue.

Meatloaf Temperature

You’ll want to cook any meatloaf until an instant read thermometer registers 150F in the center. After you take it out of the oven you’ll let it stand for 5 minutes or so while allows all the juices to settle as well as bringing the final temperature up to 160F.

The nice thing about meatloaf is that it can be served at any temperature and it will still taste scrumptious!

Recipe FAQs

Here are the most commonly asked questions about this recipe. If you don’t find the answer to yours here leave a comment below or email me – I’ll get back to you as soon as I can!

How long do you cook meatloaf?

A conventional meatloaf made in a loaf pan cooks for about an hour however this bacon wrapped meatloaf recipe takes just 30 minutes since they are a small size.

Can you make this recipe in a slow cooker?

Yes you can! You’ll just cook on low for about 6 hours.

What are the best meatloaf sides?

Almost anything! Here are our favorites –

• Mashed potatoes
• Macaroni and cheese
• Corn Pudding
• Green Beans
• Salad
• Cloverleaf Rolls

Meatloaf Stuffed Bell Peppers Variations

These easy mini meatloaf stuffed peppers have plenty of variations – and because they freeze really well they’re great to have on hand. Here are some of my favorites.

• Use poblano peppers.
• Use the small sweet peppers to use this recipe to make appetizers. Bake for just 10 to 15 minutes or until the internal temp is 160.
• Add a slice of cheese to the top before wrapping in the bacon.
• Make cheese stuffed meatloaf by forming the ground beef around a cube or two of Pepper-Jack cheese.
• Substitute crushed crackers for the Panko.
• Make on the grill – just place on top of an aluminum pan so the fat doesn’t catch on fire. Add some wood chips for even more flavor.
• Hollow out Vidalia onions and use in place of the Bell peppers. So good!
• Ground venison works really well in this recipe because this cooks in Bell peppers and is wrapped in bacon. The fat helps it to stay moist.

More Quick Weeknight Meals

• Chicken Alfredo Ravioli takes no more than 15 minutes if you start with a rotisserie chicken from the deli.
• Meatballs with Honey Garlic Sauce are sweet and tangy – and best of all just take about 30 minutes.
• Bourbon Chicken is another 30 minute meal that tastes just like the food court favorite!
• Shrimp Po’ Boy with Spicy Avocado Remoulade just needs some chips to round out the meal.
• Stuffed Pepper Soup is so good and it takes just 30 minutes or less — or you can make it in a slow cooker.
• Grilled Shrimp Creole is quick and easy for summer!

You May Need

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Add great smoky flavor to these meatloaf stuffed Bell peppers with a smoke infuser!

Bacon Wrapped Meatloaf Stuffed Bell Peppers Recipe

A spicy, seasoned meatloaf mixture is packed into Bell pepper halves and then wrapped in bacon and baked. The peppers and bacon add their flavors to the meat as it cooks and keeps it nice and moist.

And, since you’re talking about small meatloaves, rather than one big one, the cooking time is way shorter — just about 30 minutes.

If you love this recipe please give it 5 stars!

5 from 3 votes

Meatloaf Stuffed Bell Peppers Wrapped in Bacon

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A tangy meatloaf mixture is packed into sweet Bell pepper halves and wrapped in bacon then cooked to perfection! Quick and easy for weeknight dinners! Best comfort food you'll ever eat.

Course Main Course

Cuisine American

Keyword beef,quick and easy,weeknight meal

Prep Time 5 minutes

Cook Time 30 minutes

Standing Time (after cooking) 10 minutes

Total Time 45 minutes

Servings 6

Calories 662

Author Marye Audet

As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

• toothpicks
• insta-read thermometer

Ingredients

• 3 Bell peppers, large
• 2 pounds ground beef
• 3/4 cup bread crumbs, I used Panko
• 1/2 cup onion, finely chopped
• 1/4 cup sriracha ketchup, use plain catsup if you don't like it spicy
• 2 eggs, beaten
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons black pepper
• 12 slices bacon

Instructions

• Preheat the oven to 375F.
• Cut the peppers in half long-wise and remove seeds and membrane.
• Set aside.
• Mix the ground beef, breadcrumbs, onion, ketchup, eggs, salt, and pepper together until it is well blended.
• Pack an equal amount of the mixture in each Bell pepper half.
• Wind bacon around the pepper and meatloaf, securing it with toothpicks.
• Bake for 30 minutes or until the internal temperature reaches 155F and the bacon is crispy.
• Remove from the oven and let stand 10 minutes before serving.

Slow Cooker Instructions

• Don't wrap with bacon – place cooked, crumbled bacon on the top after cooking.
• Add 1/4 cup of water or tomato juice to the slow cooker.
• Add the meatloaf stuffed peppers to the slow cooker.
• Cook on low 6 hours.
• Serve.

Notes

These easy mini meatloaf stuffed peppers have plenty of variations – and because they freeze really well they’re great to have on hand. Here are some of my favorites.

• Use poblano peppers.
• Use the small sweet peppers to use this recipe to make appetizers. Bake for just 10 to 15 minutes or until the internal temp is 160.
• Add a slice of cheese to the top before wrapping in the bacon.
• Make cheese stuffed meatloaf by forming the ground beef around a cube or two of Pepper-Jack cheese.
• Substitute crushed crackers for the Panko.
• Make on the grill – just place on top of an aluminum pan so the fat doesn’t catch on fire. Add some wood chips for even more flavor.
• Hollow out Vidalia onions and use in place of the Bell peppers. So good!
• Ground venison works really well in this recipe because this cooks in Bell peppers and is wrapped in bacon. The fat helps it to stay moist.

Nutrition

Calories: 662kcal | Carbohydrates: 18g | Protein: 35g | Fat: 49g | Saturated Fat: 18g | Cholesterol: 136mg | Sodium: 1183mg | Potassium: 721mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1930IU | Vitamin C: 77.4mg | Calcium: 64mg | Iron: 4.1mg

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