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My meatloaf is based on a 20lbs.20lbs lean ground beef.6 large green bell peppers.2 large yellow, orange, and red bell peppers.1 cup of salt.1 regular size bottle Worcestershire sauce.4 28oz Red Gold crushed tomatoes. 2 46oz Red Gold tomatoe juice.2 32oz Red Gold Ketchup.Preheat oven to 375 then reduce to 350After mixing everything, fourm loaves in appropriate baking containers not to exceed more than 3/4 of the container. This allows the ability to drain excess juices from the container while baking.Cover containers with aluminum foil.Bake for an hour at a time and drain when needed. When the level of juice becomes less than 1/3 at the bottom of the container. There is no need to drain anymore. It is up to you if you want to coat the top with a layer of Ketchup and broil.Average baking time per loaf is approximately two hours. Depending on oven. Don't over bake.Remove and let it cool down just enough to move it to the appropriate location.The cool down will allow the loaf to firm.This mix when using lean beef does not require bread, crackers or eggs to hold the loafs together and by not using them it will enhance the flavor of the meatloaf.