Cooked meatloaf can be frozen, or eaten cold on sandwiches. Serves 6.
2 lbs ground beef (10% fat)
1 medium onion, cut into chunks
1 green bell pepper, seeds and ribs removed, cut into chunks
14-oz can diced tomatoes with green chiles, drained and divided
1 large egg plus a large splash of milk, beaten together
1 cup plain dry bread crumbs
1 tsp each: kosher salt, black pepper, cumin and chili powder
Pinch of cayenne pepper (optional, but delicious)
1/2 cup smoky barbecue sauce (homemade, or your favorite store-bought)
Canola spray (like PAM)
Preheat oven to 375°F.
Put ground beef into a large bowl. Put chunks of onion and green pepper into a food processor fitted with the metal blade. Pulse to finely chop the vegetables into very small pieces, then add them to the meat bowl. Add 1 cup of diced tomatoes with green chiles, plus remaining ingredients, except canola spray. Mix everything together lightly, with your impeccably clean hands, until just combined.
Coat a loaf pan with canola spray, and pack the meat mixture into it. Sprinkle the top with remaining chopped tomato. Bake for 1 hour and 15 minutes, or until the internal temperature registers 160°F on an instant-read thermometer. Remove from the oven, tent lightly with aluminum foil, and let rest for 15 minutes or more before slicing.
2 lbs ground beef (10% fat)
1 medium onion, cut into chunks
1 green bell pepper, seeds and ribs removed, cut into chunks
14-oz can diced tomatoes with green chiles, drained and divided
1 large egg plus a large splash of milk, beaten together
1 cup plain dry bread crumbs
1 tsp each: kosher salt, black pepper, cumin and chili powder
Pinch of cayenne pepper (optional, but delicious)
1/2 cup smoky barbecue sauce (homemade, or your favorite store-bought)
Canola spray (like PAM)
Preheat oven to 375°F.
Put ground beef into a large bowl. Put chunks of onion and green pepper into a food processor fitted with the metal blade. Pulse to finely chop the vegetables into very small pieces, then add them to the meat bowl. Add 1 cup of diced tomatoes with green chiles, plus remaining ingredients, except canola spray. Mix everything together lightly, with your impeccably clean hands, until just combined.
Coat a loaf pan with canola spray, and pack the meat mixture into it. Sprinkle the top with remaining chopped tomato. Bake for 1 hour and 15 minutes, or until the internal temperature registers 160°F on an instant-read thermometer. Remove from the oven, tent lightly with aluminum foil, and let rest for 15 minutes or more before slicing.