Preheat oven to 350°F. Cut ¼ cup of the roasted peppers into thin strips; reserve for the garnish. Finely chop the remaining roasted peppers. In a large bowl, combine the finely chopped roasted red peppers, bread crumbs, egg product, tomato sauce, basil, ¼ cup snipped parsley, salt, and black pepper. Add ground beef; mix well.
Lightly pat the ground beef mixture into a 9x5x3-inch loaf pan. Bake, uncovered, for 1¼ to 1½ hours or until an instant-read thermometer inserted in the center of the meat loaf registers 160°F (see Tip). Let stand on a wire rack for 15 minutes. Drain off any fat from meat loaf; loosen meat loaf from sides of pan. Carefully remove meat loaf from pan.
Reserve and store one-third of the meat loaf for the Spaghetti with Meat Loaf Sauce recipe (see associated recipe). Garnish remaining meat loaf with the reserved ¼ cup roasted red peppers and additional parsley. Slice to serve.
To make ahead: Place the reserved cooked meat loaf or meatballs in an airtight container. Cover and store in the refrigerator for up to 3 days or freeze for up to 3 months.
Tips: You can substitute lean ground bison (buffalo) in place of ground beef.
The internal color of a meat loaf or meatball is not a reliable doneness indicator. A beef meat loaf or meatball cooked to 160°F is safe, regardless of color. To measure the doneness of a meat loaf or meatball, insert an instant-read thermometer into the center of the loaf or ball.
Variation: Use this Mediterranean Meat Loaf recipe as a base for the Mediterranean Meatballs. Meal prep a big batch of these flavorful meatballs, which can be used in the Mediterranean Pita Melts and the Meatball Lasagna.