MEATLOAF AND BELLPEPPER AND ONION

1 ONION,1 RED BELLPEPPER,3 GARLIC CLOVES,2 POUNDS OF GRUOND LEN BEEF(7% FAT OR LESS),1 CUP OF KETCHUP,1/2 CUP OF ITALIAN-SEASONED BREAD CRUMBS,1 EGG WHITE,2 TABLESPOONS OF DIJON MUSTARD,1 TEASPOON OF WORCESTERSHIRE SAUCE,1/4 SALT,1/4 TEASPOON FRESHLY GROUND PEPPER

PRE HEAT OVEN TO 400 DEGREES F.,SPRAY A LARGE RIMMED BAKING SHEET WITH NON STICK SPRAY,PAM IS THE BEST.SPRAY A LARGE NONSTICK SKILLET WITH NONSTICK SPRAY AND SET OVERMEDIUM -HIGH HEAT.ADD THE ONION AND BELLPEPPER ;COOK,STIRRING OCCASIONALLY,UNTIL SOFTENED,ABOUT 5 MINUTES.ADD GARLIC AND COOK,STIRRING CONSTANTLY,UNTIL FRAGRANT,ABOUT 30 SECONDS.REMOVE THE SKILLET FROM THE HEAT;LET COOL 10 MINUTES. COMBINE THE BEEK,ONION MIXTURE,1/2 CUP OF KETCHUP,THE BREAD CRUMBS,EGG WHITE,MUSTARD,WORCESTERSHIRE SAUCE,SALT,AND GROUND PEPPER IN A LARGE BOWL.TRANSFER THE MIXTURE TO THE BAKING SHEET AND FORM INTO A 5 BY 10 -INCH LOAF.SPREAD THE REMAINING 1/2 CUP OF KETCHUP OVER THE TOP OF THE MEATLOAF. BAKE UNTIL AN INSTANT READ THERMOMETER INSERTED INTO THE CENTER OF THE MEATLOAF REGISTERS 160 DEGREES F,45 TO 50 MINUTES.TRANFER THE MEATLOAF TO CUTTING BOARD AND LET STAND 10 MINUTES.CUT INTO 8 SLICES

Number of Servings: 08

Recipe submitted by SparkPeople user IDAMAE7.