1-1/4 lb. ground beef or chuck (80/20)
1 t. salt
1/4 teaspoon ground black pepper
2 t. dried onion
2 T. minced bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 c. quick-cooking oats
Topping:
1/3 c. ketchup
1 T. brown sugar
2 t. prepared yellow mustard
Preheat oven to 375 degrees F.
Mix topping ingredients and set aside.
Line a rimmed baking sheet with aluminum foil.
Scrunch some foil up and place on bottom of baking sheet, for make-shift rack
In a large mixing bowl, with a fork, mix salt, pepper, onion, bell pepper, egg, tomatoes and oats.
Add ground beef and thoroughly mix.
Press meat together and shape into a loaf.
Place loaf on foil rack in baking dish.
Spread topping ingredients evenly over loaf
Bake, uncovered, for 40-50 minutes, or until internal temperature reaches 155 degrees.
Remove from oven, tent loosely with foil, and let rest 10 minutes before slicing.
Adapted from Paula Deen
