Preheat the oven to 180°C. Lightly coat a 33 × 23cm (13 × 9in) baking dish and a large nonstick frying pan with cooking spray or a little olive oil. Set the pan over medium-high heat and sauté the onions, celery, green pepper and garlic for about 5 minutes or until soft. Transfer the vegetables to a large bowl.
Add the beef, breadcrumbs, egg white and black pepper to the vegetables and mix with your hands. Combine the tomatoes (with their juice) and ketchup in a small bowl. Add half to the meat mixture, and mix again.
Transfer the meat mixture to the baking dish and shape into a 25 × 18cm (10 × 7in) loaf, mounding slightly in the centre. Make a lengthways groove down the centre with the side of your hand. Pour the remaining tomato mixture into the groove. Bake the meatloaf for about 1¼ hours or until an instant-read thermometer inserted in the centre reaches 74°C (165°F). Leave to stand for 10 minutes before slicing.
Copyright by The Readers Digest Association, Inc. 2004