Directions

• Preheat oven to 400°F. Coat a large baking sheet that has sides with cooking spray.
• Scrub potatoes with a vegetable brush under cold running water. Peel and cut into ½-inch cubes.
• Place potatoes in a large saucepan with enough cold water to cover. Over medium-high heat, bring to a boil. Reduce heat, cover, and simmer until tender, 10 to 12 minutes.
• Drain and place potatoes in a large bowl and mash coarsely with a fork. Let cool for 5 minutes.
• Meanwhile, heat oil in large non-stick skillet over medium heat. Add onion, bell pepper, and garlic and cook, stirring often until softened, about 5 to 6 minutes. Turn mixture out of skillet into bowl with potatoes.
• Add beef, ½ cup of the ketchup, bread crumbs, egg whites, mustard, Worcestershire sauce, salt, and pepper; mix well.
• On the prepared pan, shape the meat mixture into a loaf. Spread top with remaining ½ cup ketchup.
• Bake in the center of the oven for 45 to 55 minutes, or until a thermometer inserted into the center of the meatloaf registers 175°F.
• Remove from the oven and let stand 10 minutes before slicing.