Grilled Meatloaf StuffedPeppers

Course: Appetizer, BBQ, Entree

Cuisine: American

Keyword: Grilled Meatloaf, grilled stuffed peppers

Prep Time: 15

Cook Time: 25

Servings: servings

Calories: 419kcal

Author: Colleen Kennedy

Make meatloaf faster and more delicious by stuffing this veal meatloaf mixture into poblano peppers (or your favorite peppers) and grilling them! It's a game-changer!

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Ingredients

1 ½ pounds ground veal
½ cup breadcrumbs
1 large egg plus 1 yolk
⅓ cup onions (I like using Vidalia)
1 clove minced garlic (or garlic paste)
1 whole jalapeno (if you do not enjoy a little heat, remove the seeds and stems before you chop)
additional raw pepper (that you cut off the peppers before stuffing) (optional)
½ TBS Worcestershire sauce
1 TBS tomato paste
salt and pepper to taste
4 large poblano peppers 4-5 peppers, can also use any type pepper preferred in place of poblano peppers

Instructions

Combine ground veal, breadcrumbs, eggs, onion, garlic, jalapeno, Worcestershire sauce, tomato paste, salt and pepper in a large bowl.
Slice the poblano peppers open enough to allow meatloaf mixture tom be places inside. carefully remove the seeds. Tip: find how each pepper "stand" best to determine which side to slice open so each pepper will stand best on the grill and on the plate.
Chop the parts of the peppers cut off to add to your meatloaf mixture (you may not use all of it, depends on how much you have and how much you have and your taste for peppers)
Using your clean hands, gently mix the meatloaf mixture until combined. Season with additional salt and pepper if desired.
TIP: You can always quickly cook off a small "meatball" in a saute pan to taste your mixture and adjust seasoning or ingredients according to taste.
Stuff peppers with the meatloaf mixture. Stuff them full, allowing a mound of the mixture to rise from the opening. (the meat will shrink some as it cooks),
Heat grill to high and when ready place peppers directly onto the grates over direct heat and cook for 6-8 minutes. Then carefully move your peppers to indirect heat (turn the burner(s) off directly below them or move them to your upper grate) and continue cooking until done. I typically pull them when the internal temperature reaches 155 via digital thermometer, the internal temperature continues to rice after they are removed, hitting the recommended 160 degrees.
If choosing tom top with shredded cheese (a blend of cheddar and Monterrey Jack cheese is nice) do so a few minutes before the peppers are done to allow the cheese to melt. If brushing with barbecue sauce, do so a few times during the cooking process.

Notes

Tips for grilling Meatloaf Stuffed Peppers:

For easy grilling and eating, find the side the pepper will best stand upright on and cut the top of the pepper off of the opposite side
Instead of tossing the sections of pepper you cut off in order to stuff them, chop them and use in your meatloaf mixture
Gently remove the seeds and membrane from the pepper after you cut it open with a paring knife or small spoon
You can use any pepper for this recipe, I happen to like the size and flavor of poblanos for this. If using a smaller pepper you may wish to first sauté the onions, peppers and garlic in a ½ TBS of oil or bacon grease (yum) to start the cooking process since smaller meatloaf stuffed peppers will cook faster than larger ones. I often do this anyway, however with a larger pepper its really not necessary.
You can top your peppers with shredded cheese, close the grill and let it melt...so delicious! (see photo below)
You can brush the meatloaf area of the peppers with your favorite barbecue sauce. brush a few times as they cook.
Veal is low in fat, so not much fat/liquid accumulates in the pepper as it cooks; any liquid can be easily dumped out into the grill by tilting peppers just a bit.
In the recipe I say add salt and pepper to taste, I like to season the meat well however some people may be on a low salt diet. You do you. You may also wish to lightly season the inside of the peppers (I do not).
If you have extra meatloaf mixture (since pepper sizes vary) you can always make a mini loaf on foil on the grill or cook it off as meatballs.

Nutrition