Meatloaf Footballs

Prep: 25 min | Yield: 8 servings

Ingredients

• 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*
• 3 eggs, beaten
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
• 1/4 cup firmly packed light brown sugar
• 2 tablespoons cider vinegar
• 2 tablespoons La Choy® Soy Sauce
• 1 (1 ounce) stick Colby Jack string cheese, pulled into 10 strings

Instructions

1. Heat oven to 375 degrees F.
2. In a large bowl combine the beef, onions, peppers, French bread, eggs, Worcestershire, pepper sauce, salt and pepper until completely mixed together.
3. Form the meatloaves onto a cookie sheet tray lined with parchment paper into 2 one pound loaves shaped like a 1/2 football.
4. 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 .
5. 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.

Notes

* (2 1/2 cups = about 6 ounces)

Nutrition

Per serving: Calories: 339

Attribution

Recipe and photo used with permission from: Conagra Brands, Inc.
Recipe developed by Chef Billy Parisi on behalf of Hunt's.