This Killer Meatloaf features a mix of ground beef and pork with plenty of flavorful seasoning, that's rolled with bacon, roasted peppers and hard-boiled eggs in the center. Packed with flavor and with plenty of visual appeal, this ain't your grandma's meatloaf.
TIP For perfect roasted peppers, just wash and quarter a red bell pepper, trimming the ends so they lay more or less flat on an oven safe pan, skin side up. Move your oven rack to the top position and broil them on high until the skin is blistered and charred. Take them out of the oven letting them cool enough to pick up with your fingers (they should still be hot). Toss them into a plastic sandwich bag and seal, letting them cool to room temperature. They'll sweat separating the skins from the peppers making them very easy to peel.
TIP Not that it maters much for this recipe, but if you want boiled eggs that don't look like the moon when you peel them, use old eggs. I'm not sure how this works, but for some reason fresh eggs want to stick to their shells more than eggs that have been sitting in the fridge for a few weeks. Just put the eggs in a pot of cold water, bring it to a boil, then cover and turn off the heat. Let them sit for 7 minutes, plunging them in cold water to stop the cooking. If you used old eggs they will practically peel themselves.