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Classic Meatloaf
Meat and potatoes all in one dish.
  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.
Recipe Notes

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.

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