Classic Meatloaf

Meat and potatoes all in one dish.

Makes 8 servings

INGREDIENTS:

• 12 oz. Washington Russet potatoes
• 1 teaspoon olive oil
• 1 cup chopped onion
• ¾ cup chopped green bell pepper
• 3 garlic cloves, minced
• 2 lbs. 93% lean ground beef
• 1 cup ketchup, divided
• ½ cup Italian seasoned breadcrumbs
• 2 egg whites
• 1 tablespoon prepared yellow mustard
• 1 teaspoon Worcestershire sauce
• ½ teaspoon salt
• ¼ teaspoon black pepper

DIRECTIONS

1. Preheat oven to 400°.  Coat a large, sided baking sheet with cooking spray.
2. Scrub potatoes with a vegetable brush under cold running water.  Peel.  Cut into ½-inch cubes.  Place potatoes in a large saucepan with enough cold water to cover.  Over medium-high heat, heat to boiling.  Reduce heat, cover and simmer until tender, 10 to 12 minutes.  Drain.  Place potatoes in a large bowl and mash coarsely with a fork.  Let cool 5 minutes.
3. Meanwhile, in large nonstick skillet over medium heat, heat oil.  Add onion, bell pepper and garlic and cook, stirring often, until softened, about 5 to 6 minutes.  Turn out of skillet into bowl with potatoes.  Add beef, ½ cup of the ketchup, bread crumbs, egg whites, mustard, Worcestershire sauce, salt and pepper and mix well.  On the prepared pan, shape the meat mixture into a loaf about 10 inches long, 5 inches tall and 5 inches wide.  Spread top with remaining ½ cup ketchup. 
4. Bake in the center of the oven 45 to 55 minutes, or until a thermometer inserted into the center of the meatloaf registers 175°.  Remove from the oven and let stand 10 minutes before slicing.

Nutritional Analysis per serving:  262 calories, 25 g protein, 23 g carbohydrates, 9 g fat, 4 g saturated fat (30% of calories from fat), 66 mg cholesterol, 2 g fiber, 698 mg sodium.

Wasgington State Potato Commission