Meatloaf with Corn and Bell Pepper

Name: Meatloaf with Corn and Bell Pepper
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Ingredients: 500 g pork sausage farce (medisterfarse); 250 g ground beef; 0.25 pcs green bell pepper, finely diced; 0.25 pcs red bell pepper, finely diced; 0.25 can canned corn kernels (small can)

1 hr

2 portions

norwegian for kids family dinner

Plan this

Makes enough for dinner and leftovers for sandwiches the next day. The corn and peppers give it colour and a little sweetness the kids always go for.

Instructions

1
Mix the medisterfarse and ground beef together quickly — just until combined. Press half of the mixture into a greased 1-litre loaf tin and smooth out the surface.
2
Stir together the diced peppers and corn, then spread that evenly over the meat layer. Press the vegetables down gently.
3
Spoon the rest of the meat mixture on top and smooth it out. Insert a meat thermometer into the centre.
4
Bake at 175 °C for 40–50 minutes. It's done when the thermometer reads 70 °C.

Per average serving

Calories

kcal

Protein

Carbs

Fat

Fiber

Sugar

0mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Ingredients

pork sausage farce (medisterfarse) (Norwegian-style seasoned pork sausage meat)
↳ seasoned pork sausage meat
167 g
ground beef
83 g
green bell pepper, finely diced
0 pcs
red bell pepper, finely diced
0 pcs
canned corn kernels (small can)
0.1 can

Per average serving

Calories

kcal

Protein

Carbs

Fat

Fiber

Sugar

0mg

Sodium

Tips from the kitchen

Don't overwork the meat when mixing the medisterfarse and beef together. A minute of mixing is plenty. The more you work it, the denser the loaf gets.
Pat the vegetable layer dry with a paper towel before spreading it over the meat. Corn from a can holds a lot of liquid, and that moisture can make the layers separate when you slice it.
Smooth the top layer of meat all the way to the edges of the tin so there are no gaps where the vegetables could bubble up and burn.
Let the loaf sit in the tin for 10 minutes after it comes out of the oven. The juices settle and it holds together much better when you slice it.

Ways to vary it

You can swap the green pepper for yellow if that's what you have. It's a bit sweeter and the kids tend not to notice the difference.
A thin layer of ketchup brushed over the top before baking gives the loaf a slightly sticky, caramelised crust. Completely optional, but it's a nice contrast to the pork.
For lunchbox slices, try pressing a strip of cheese between the two meat layers along with the vegetables. It melts into the filling and makes the cold slices a bit more interesting.

Storage & leftovers

Keeps well in the fridge for up to 3 days, wrapped tightly or in a container. It freezes fine, best sliced first so you can take out just what you need. Reheat slices in a pan with a splash of water and a lid on, low heat, so they warm through without drying out.

What to serve with it

Boiled potatoes and a simple brown gravy are the classic match here. A spoonful of lingonberry jam on the side works well too, especially with the sweetness already coming from the corn and peppers.

By Untrained ChefPublished 29 June 2026