We loved this meat loaf and will make it again. It was easy to put together and I had the habenero jelly that I canned.
adapted from The New American Heart Association Cookbook, 8th edition
1/2 cup barbecue sauce (lowest sodium available)
1/4 cup habanero gold jelly* slightly melted
1 pound extra lean ground beef
1/2 medium red bell pepper, finely chopped
1/2 medium sweet onion, finely chopped
1/3 cup uncooked quick-cooking oatmeal
2 egg whites
*the original recipe calls for 1/4 cup all-fruit raspberry spread plus 1/8 teaspoon crushed red pepper flakes
Preheat oven to 375°F.
Line a baking sheet with aluminum foil. Lightly spray with cooking spray.
In a small bowl, stir together the barbecue sauce and jelly.
In a medium bowl, combine 1/4 cup barbecue sauce mixture and the remaining ingredients. Shape the mixture into an oval and place on baking sheet.
Spoon the remaining barbecue sauce mixture on the top and sides of the meat loaf.
Bake for 50 minutes, or until the meat loaf registers 160°F on an instant-read thermometer. Let the meat loaf stand for 5-10 minutes before serving.