2 pounds ground chuck beef (80% lean)
1 cup chopped sweet onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2-1/2 cups French bread cubes, soaked in water, squeezed (2-1/2 cups = about 6 ounces)
3 eggs, beaten
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
1/4 cup firmly packed light brown sugar
2 tablespoons cider vinegar
2 tablespoons La Choy® Soy Sauce
1 stick (1 oz each) Colby Jack string cheese, pulled into 10 strings
|% Daily Value|
|Total Fat||16 g||25%|
|Saturated Fat||6 g||30%|
|Dietary Fiber||1 g||6%|
|Vitamin C||28 mg||47%|
|Vitamin A||547 iu||11%|
Preheat oven to 375°.
In a large bowl combine the beef, onions, peppers, French bread, eggs, Worcestershire, pepper sauce, salt and pepper until completely mixed together.
Form the meatloaves onto a cookie sheet tray lined with parchment paper into 2 one pound loaves shaped like a 1/2 football.
In a blender puree together the Hunt’s® Diced Tomatoes, brown sugar, cider vinegar and soy sauce. Glaze each meatloaf completely covering it with the sauce .
Using the cheese strings line them on the meatloaf like football strings and bake in the oven for 45 minutes or until the meat is completely cooked.
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