This fabulous meat loaf is moist, tender and colorful. Keep the fat content low in this recipe by using lean ground beef and refrigerated egg product.
Preheat oven to 350 degrees F. Cut 1/4 cup of the roasted peppers into thin strips; reserve for the garnish. Finely chop the remaining roasted peppers. In a large bowl, combine the finely chopped roasted red peppers, bread crumbs, egg product, tomato sauce, basil, 1/4 cup snipped parsley, salt, and black pepper. Add ground beef; mix well.
Lightly pat the ground beef mixture into a 9x5x3-inch loaf pan. Bake, uncovered, for 1 1/4 to 1 1/2 hours or until an instant-read thermometer inserted in the center of the meat loaf registers 160 degrees F (see Tip). Let stand on a wire rack for 15 minutes. Drain off any fat from meat loaf; loosen meat loaf from sides of pan. Carefully remove meat loaf from pan.
Reserve and store one-third of the meat loaf for the Spaghetti with Meat Loaf Sauce recipe (see associated recipe). Garnish remaining meat loaf with the reserved 1/4 cup roasted red peppers and additional parsley. Slice to serve.
Spaghetti with Meat Loaf Sauce
4 1/2 lean protein, 1/2 starch