Preheat the oven to 180 C / gas mark 4. Lightly coat a 33x23cm (13×9 in) baking dish and a large nonstick frying pan with cooking spray or a little olive oil. Set the pan over medium-high heat and sauté the onions, celery, green pepper and garlic for about 5 minutes or until soft. Transfer the vegetables to a large bowl.
Add the beef, breadcrumbs, egg white, salt and black pepper to the vegetables and mix with your hands. Combine the tomatoes (with their juice) and ketchup in a small bowl. Add half to the meat mixture, and mix again.
Transfer the meat mixture to the baking dish and shape into a 25×18cm (10×7 in) loaf, mounding slightly in the centre. Make a lengthways groove down the centre with the side of your hand. Pour the remaining tomato mixture into the groove. Bake the meatloaf for about 1 1/4 hours or until an instant-read thermometer inserted in the centre reaches 74°C. Leave to stand for 10 minutes before slicing.
Copyright by The Readers Digest Association, Inc. 2004
This wasn't for me. Far too much ketchup. I scraped off the tomato sauce from the top but found the meat bland. Tried to jazz it up with some herbs and spices but still only got the underlying taste of ketchup. There are much better meatloaf recipes out there. Just a shame I wasted my ingredients trying this one. - 06 Sep 2011