A simple glaze is created by brushing Del Monte® Ketchup on the meatloaf hot out of the oven. Indulge your comfort food cravings at lunchtime too with leftover meatloaf sliced on sandwiches with cheese and pickles.
1½ lbs. extra lean ground beef [or 93% fat free ground turkey]
1 can (14.5oz.) Del Monte® No Salt Added Petite Cut Diced Tomatoes, drained
¾ cup chopped onion
1 cup uncooked old fashioned oats [or quick oats]
2 large eggs
1 Tbsp. Worcestershire sauce
1 tsp. dried oregano
½ tsp. garlic powder
⅓ cup Del Monte® Tomato Ketchup
¾ tsp. salt, optional
Preheat oven to 350°F. Spray a 15x10x1-inch baking sheet with non-stick cooking spray or line with parchment paper; set aside.
Combine all ingredients, except the ketchup, in a large bowl.
Place beef mixture on baking sheet and shape into a 10x5x2-inch oval. Bake 50 to 55 minutes or until internal temperature reaches 165°F.
Remove meatloaf from oven, and lightly brush top and sides with ketchup. Let stand 10 minutes before slicing.
VARIATION: To make Mexican-Style Meatloaf, prepare recipe as directed, except add 1 can (8.75 oz.) Del Monte® Whole Kernel Corn, drained and 1 Tbsp. chili powder to beef in Step 2.