Very Good Meatloaf With No Fillers, Eggs or Bread Crumbs

We have always made this meatloaf as long as I can remember. When I tell people that we don't use fillers they always ask if it falls apart. It does not. You have to let it rest for 5 to 10 minutes before cutting. Sometimes I put in cheddar cheese.

• Ready In: 17 mins
• Serves: 6-8

Ingredients

• 1 -1 1⁄2 lb  ground chuck
• 1  onion, diced (I used large)
• 1  green pepper, diced
• 1  red pepper, diced
• 1 (28 ounce) can diced tomatoes, drained, divided
• 1⁄2  shredded cheddar cheese (optional)
• 1  tablespoon  Lawry's Seasoned Salt
•  pepper

Directions

1. Mix ground chuck, onion, green pepper, red pepper, 1/2 of drained tomatoes, cheese if using and salts.
2. form into a loaf or
3. put in a loaf pan,.
4. spoon rest of diced tomatoes on top of meatloaf.
5. cover with aluminum foil
6. bake in oven at 350 degrees for
7. 1 1/2 to 2 hours.
8. uncover aluminum foil last 15 minutes of baking.
9. let rest 10 minutes before cutting.