Meatloaf

From the kitchen of: Dawn Corbin

1 can Rotel Mexican Festival tomatoes
1 c. bread crumbs
3 eggs
1/2 c. chopped onions
1 tsp. salt
1/2 tsp. ground pepper
2 lb. ground beef

Preheat oven to 350°F. Mix first 6 ingredients with a wire whisk, then add meat mix by hand or with good strong spoon or spatula. Grease one loaf pan sides and bottom. Press into pan firmly. Bake for 1 hour and 15 min. Check with meat thermometer for doneness 170 -180°F. Cool at least 5 minutes before slicing. (I prefer cooling longer, because it slices better cold.) I refrigerate, slice, and reheat.

To reheat: Fry for a slight browned crust or microwave.