Keep it lean: Ground sirloin steak works best for this recipe. Ask your local butcher to grind it to around 93% lean.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 1/2 lbs ground beef (93-96% lean)</li>
<li>1/2 medium onion, chopped</li>
<li>1 (6 oz) can tomato paste (optional, but if used will add moisture)</li>
<li>1 garlic clove, chopped</li>
<li>2 chopped red bell pepper</li>
<li>2 tbsp chopped green bell pepper</li>
<li>3 tbsp bread crumbs</li>
<li>1 whole egg or 2 egg whites</li>
<li>1 freshly chopped Italian parsley</li>
<li>1/4 tsp black pepper</li>
<li>1/4 tsp sea salt</li>
<li>1/2 lb potatoes, cut into wedges</li>
<li>1/2 cup low-sodium chicken broth</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 425°. Combine all ingredients, except the potatoes and broth, in a large mixing bowl. With clean hands, mix all ingredients thoroughly. Shape the meat loaf however you like, but keep the thickness to about 3".</li>
<li>Place it onto a baking pan. Place the potato wedges around the meat loaf.</li>
<li>Place in the oven, and bake for 30 minutes, or until center of meat loaf reaches 160°. Remove from oven. Let stand for 10-20 minutes. Slice, and enjoy.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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