EZPZ Exploding Meatloaf & Potatoes

Directions

• Adjust racks to top and middle position. Preheat oven to 425 degrees.
• Wash and dry all produce. Cut potatoes into 1/2 inch thick wedges.
• Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion.
• Line baking sheet with AOOC Garlic Olive Oil (OR EVOO) and toss potatoes on it. Drizzle with little more Olive Oil. Sprinkle with 1 teaspoon Fry Seasoning/Seasoning Salt, salt, and pepper. Roast 20-25 minutes until browned and crispy.
• While potatoes cook, put bread slice in a large bowl and top with 2 tablespoons water and break up with your hands until pasty. Add beef, salt, pepper, and remaining fry seasoning and mix to combine.
• On new baking sheet, drizzle Extra Virgin of your choosing. Flatten ground beef into two 1/2 inch thick rounds. Divide 1/2 cup of cheese between the 2 rounds of beef.
• Fold and shape meat around cheese until loaves are formed. Drizzle more EVOO on top and place on middle rack for 20 minutes.
• While meatloaves cook, heat a medium pan to medium high heat then add a drizzle of EVOO. Add bell pepper and onion and cook 7-8 minutes until tender and sightly browned.
• Add 2 tablespoons water. Cook stirring regularly till water evaporates and veggies are tender. Season with salt, pepper, and then add 1 tablespoon butter. Turn of heat and cover to keep warm.
• Next, in a small bowl combine ketchup, barbecue sauce, brown sugar, and mayonnaise. Remove finished meatloaves from oven and brush with glaze mixture and top with remaining cheese.
• Bake meatloaves till cooked through and cheese has melted, 3-5 minutes more. Divide meatloaves and potatoes between plates. Top meatloaves with veggies and serve!