Classic Meatloaf
Ingredients
- 12 oz russet potatoes
- 1 tsp olive oil
- 1 cup chopped onion
- 3/4 cup chopped green bell pepper
- 3 cloves garlic, minced
- 2 lbs lean ground beef
- 1 cup ketchup, divided
- 1/2 cup Italian seasoned bread crumbs
- 2 egg whites
- 1 Tbs prepared yellow mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
Directions
- Preheat oven to 400°F. Coat a large baking sheet that has sides with cooking spray.
- Scrub potatoes with a vegetable brush under cold running water. Peel and cut into ½-inch cubes.
- Place potatoes in a large saucepan with enough cold water to cover. Over medium-high heat, bring to a boil. Reduce heat, cover, and simmer until tender, 10 to 12 minutes.
- Drain and place potatoes in a large bowl and mash coarsely with a fork. Let cool for 5 minutes.
- Meanwhile, heat oil in large non-stick skillet over medium heat. Add onion, bell pepper, and garlic and cook, stirring often until softened, about 5 to 6 minutes. Turn mixture out of skillet into bowl with potatoes.
- Add beef, ½ cup of the ketchup, bread crumbs, egg whites, mustard, Worcestershire sauce, salt, and pepper; mix well.
- On the prepared pan, shape the meat mixture into a loaf. Spread top with remaining ½ cup ketchup.
- Bake in the center of the oven for 45 to 55 minutes, or until a thermometer inserted into the center of the meatloaf registers 175°F.
- Remove from the oven and let stand 10 minutes before slicing.
Nutrition Facts
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