Method
Prep:30min  ›  Cook:1hr20min  ›  Ready in:1hr50min 

1. 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.
2. 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.
3. 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.

Note:

Copyright by The Readers Digest Association, Inc. 2004