Ingredients
1 large onion, chopped1 large sweet red pepper, chopped3 garlic cloves, minced1 tablespoon olive oil1 cup dry bread crumbs2 teaspoons chili powder1 teaspoon salt1 teaspoon dried oregano1/2 teaspoon ground cumin1/2 teaspoon pepper1 can (14-1/2 ounces) diced tomatoes with mild green chiles, divided1/3 cup plain yogurt1 large egg, lightly beaten2 pounds lean ground beef (90% lean)
Preparation
In a large nonstick skillet, saute the onion, red pepper and garlic in oil until tender. Transfer to a large bowl. Stir in the bread crumbs, chili powder, salt, oregano, cumin, pepper, 2/3 cup diced tomatoes with green chilies, yogurt and egg. Crumble beef over mixture and mix well.
Shape into a loaf and place in an 11x7-in. baking dish coated with cooking spray. Spoon the remaining diced tomatoes over top. Bake, uncovered, at 350° for 55-60 minutes or until no pink remains and a thermometer reads 160°. Drain if necessary; let stand for 15 minutes before slicing.
